‘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

• 2 mugs steeped ginger tea (using 2 tea bags)
• 2 sticks cinnamon
• 8 whole cloves
• 2 star anise
• 1/4 cup lemon juice
• 2 TBSP raw honey

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

• 5 cups unsweetened almond milk, chilled (homemade is my favourite – see instructions below)
• 1/2 cup full fat coconut cream, chilled (the thick stuff from the can)
• 1 tsp vanilla extract
• 2 tsp cinnamon
• 1 tsp nutmeg
• 1/4 tsp cloves
• 2 tsp Botanica Health Turmeric Golden Mylk powder OR 1 tsp turmeric powder

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.