I think part of the fun is coming up with your own personal take on a winter/Christmas ale. Some make extra strong versions of classics, some extra hoppy versions, some make hop bombs, some malt bombs, some make hop AND malt bombs.
I forget my grain bill, but last year I made something that was like a non-roasty porter. I used 2-row, lots of crystal, flaked barley, and some chocolate malts. Used WLP028 edinburgh ale for good attenuation and good malt flavor.
During the last 5 min of the boil I added 4 cinna sticks, 1 lb molasses, and 1 once crushed juniper berries(this is for a 10 gallon batch). It turned out very nice! Spices added complexity without adding flavors that were too in-your-face (most people couldn't name what spices were really in it, just that it had a little something "extra")
This year I'm doing almost the same grain bill except 5 gallons will have spearmint leaves and cocoa while the other 5 gallons is dry-hopped with amarillo and chinook.