During the holidays there are plenty of reasons to raise a glass, but a growing trend of people saying “no thanks” to alcohol means that you may be looking for some fun alternatives to classic holiday drinks at your next get together.
For those who don’t know, a mocktail is a non-alcoholic mixed drink that is designed to look and taste like a traditional cocktail. These drinks are made by combining ingredients like fruit juices, sodas, syrups, herbs, and non-alcoholic spirits to create a flavorful beverage without the alcohol. By adding mocktails to the menu at your next party, you help everyone to feel included, even if they are choosing not to drink.
So whether you’re hosting a family-friendly gathering, passing on the alcohol this holiday season, or simply want a delicious alternative, here are five festive mocktail recipes that bring all the cheer without the spirits.
Cranberry-Ginger Fizz Mocktail
2 oz. sweetened cranberry juice
2 oz. ginger beer
2 oz. sparkling cider, such as Martinelli’s
Lime slice, for garnish
Fill a highball glass with ice. Add cranberry juice, beer, and cider and gently stir to combine. Garnish with lime. Serve immediately.
Peppermint Eggnog
4 large egg yolks
1/2 tsp. kosher salt
1 cup granulated sugar, divided
2 cups whole milk
2 cups heavy cream
1 tsp. pure vanilla extract
1 tsp. pure peppermint extract
1 cup gold rum or bourbon (optional)
Finely crushed peppermints
Peppermint sticks, for garnish
Whisk together egg yolks, salt, and 1/2 cup sugar in a bowl. Whisk together milk and remaining 1/2 cup sugar in a medium saucepan. Bring to a simmer over medium-high heat. Slowly whisk hot milk mixture into egg yolk mixture. Return everything to the pot and cook over medium-low heat, stirring constantly, until mixture reaches 175°F on an instant-read thermometer (mixture should be foamy and slightly thickened but will not fully coat the back of a spoon), 3 to 5 minutes. Strain through a fine-mesh strainer into a medium bowl. Cool to room temperature; cover and chill until cold, at least 3 hours and up to overnight.
When ready to serve, whisk cream with an electric mixer on medium speed until soft peaks form, about 1 minute. Whisk vanilla extract, peppermint extract, and 1/4 of whipped cream into egg yolk mixture. Fold in remaining whipped cream in 2 additions. Stir in rum or bourbon, if desired.
Place peppermints on a shallow plate. Lightly moisten the rims of mugs or glasses, then dip in crushed peppermint. Pour eggnog into glasses. Serve with peppermint sticks.
Spiced Apple Cider Mocktail
6 oz. apple cider
2 oz. ginger beer
1/2 oz. lemon juice
Cinnamon stick
Apple slice
Combine apple cider, ginger beer, and lemon juice. Serve warm or cold. Garnish with cinnamon stick and apple slice.
Sparkling Berry Apple Mocktail
½ oz. mixed berry syrup
3 oz. apple cider
3 oz. sparkling water
Mixed Berry Syrup:
12 oz. frozen mixed berries – used any combination of strawberries, raspberries, blueberries, and blackberries.
¾ cup granulated sugar
Add berry syrup and apple cider in a serving glass. Add ice and top with sparkling water. Stir before drinking.
Mixed Berry Syrup:
In a heavy bottomed sauce pot, combine frozen berries and sugar. Set over medium heat and bring a boil. Reduce to a simmer and cook until berries have softened and mixture is thick.
Strain mixture. Cool to room temperature. Transfer to an airtight container and keep stored in the fridge for up to two weeks.
No Sugar Added Sangria
1 orange, scrubbed, halved and sliced ¼-inch thick
1 small Gala apple, halved, cored and sliced ¼-inch thick
1 large lemon, scrubbed and sliced ¼-inch thick
4 (4-inch) fresh rosemary sprigs, plus more for garnish
3½ cups refrigerated 100% pomegranate juice
½ cup orange juice
2 (12-ounce) cans berry-flavored seltzer
Ice, for serving
Remove any seeds from fruit slices, if necessary. Combine orange slices, apple slices, lemon slices and 4 rosemary sprigs in a large pitcher; gently muddle with a wooden spoon until the fruit releases juice, about 30 seconds. Stir in 3½ cups pomegranate juice and ½ cup orange juice. Refrigerate, uncovered, for at least 1 hour and up to 12 hours.
Just before serving, stir in 2 (12-ounce) cans seltzer. Serve in ice-filled glasses. Garnish with additional rosemary sprigs, if desired.
Looking for more recipes? Try these from the Food Network!
