

‘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
- Mix all ingredients together.
- 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
- 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.
- 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.


Mandy King is a holistic nutritionist and the founder of HEAL, a wellness company that provides corporate wellness, 1:1 nutrition coaching and weekly meal planning. Mandy leads corporate workshops for Canada’s top companies, including Google, Facebook & PwC, and helps health-conscious clients looking to heal their digestion, boost their energy and shed excess weight through healthy, delicious food. A self-proclaimed gluten-free guru, all of Mandy’s recipes are gluten-free and Celiac friendly.
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