Holiday Mocktails

HolidayHoliday Mocktails

‘Tis the season for holiday parties and celebrating! With this time of year often comes a bit of overindulging, whether with rich foods or sugary cocktails. Completely abstaining is no fun either though and as a Holistic Nutritionist, I think you should get to enjoy yourself during the holidays, without being left in a sugar coma or with an uncomfortable stomach.

That’s why I created these three mocktail recipes that can easily be converted into cocktails. Each recipe serves two and can be enjoyed with or without booze.

Enjoy!

Apple Ginger Fizz – Serves 2

Ingredients

  • 1 cup apple cider
  • 1/4 cup lemon juice
  • 1/2 cup ginger beer (could sub ginger kombucha)
  • 1/2 cup carbonated water
  • 2 ice cubes

Make it alcoholic

  • 12 dashes angostura bitters
  • 2-4 oz vodka

Optional garnishes

  • Fresh cranberries

Directions

  1. Mix all ingredients together.
  2. Pour into two chilled cocktail glasses.
Hot Toddy – Serves 2

Ingredients

Make it alcoholic

  • Replace the ginger tea with 2-4 oz whisky and add 4-8 oz boiling water

Optional garnishes

  • Slice of lemon

Directions

  1. For the non-alcoholic version, place half of the ingredients in each mug and let them steep for 5-10 minutes, ideally covered to keep the heat in. Remove tea bags and serve. Alternatively, you could heat this over the stove in a pot and then strain out the ingredients before serving.
  2. For the alcoholic version, again pour all ingredients into two mugs and let them steep for 5-10 minutes, ideally covered to keep them warm.
Golden ‘Nog – Serves 2

Ingredients

Make it alcoholic

  • Add 2-4 oz rum or bourbon

Optional garnishes

  • a pinch of cinnamon or turmeric

Directions

  • Place all items in a blender and blend well until creamy and fully mixed.
  • Serve in two chilled glasses.

For Homemade Almond Mylk:

  • If making your own almond mylk, soak 1 cup almonds in hot water for 30 minutes. Drain and rinse, and add the almonds and 3 cups water to a high-speed blender. Add a pinch of cinnamon and sea salt and blend on high. Using a nut mylk bag, strain the leftover almond pulp from the liquid. This will keep for 3-4 days in the fridge.

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