9 Festive Mocktails To Make Your Season Extra Bright
Pregnancy can be wonderful, but it also comes with a laundry list of “don’ts”:
Don’t lift heavy things,
Don’t sleep on your back,
Don’t eat sushi…
and one of the biggest is don’t drink alcohol
It’s just not quite the same toasting the festive season with a boring old cran-and-soda-squeeze-of-lime, but thankfully those days are long gone!
Mixology trends have trickled down to the teetotalers among us, and the result is a menu of mocktails so delicious your non-preggo friends just might say “I’ll have what she’s having.” Check out our 9 favorite mocktails worthy of your holiday celebrations below!
Alternative Egg Nog (courtesy of Seedlip) - serves 1
| INGREDIENTS | METHOD | |
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Garnish: Grated Nutmeg Glass: French Wine Glass |
Seedlip Spice 94: 2 oz
Oat Milk*: 2 oz
Coconut Cream: 1 oz
Date Syrup: ½ oz
Cinnamon: 1 pinch
Vanilla Extract: 1 drop [optional]
*Can be substituted with dairy-free milk of choice.
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Add all ingredients to a blender & pulse until frothy.
Serve cold or warm in a French wine glass.
Garnish with freshly grated nutmeg.
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Toddy (courtesy of Seedlip) - serves 1
| INGREDIENTS | METHOD | |
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Garnish: Ginger Peel Glass: Heat Proof Toddy Glass |
Seedlip Grove 42 - 1 ¾ oz
Coconut Sugar – 1 Bar Spoon
Hot Assam Tea* - 4 oz
*Brew one tea bag in boiling water for 2 minutes.
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Combine
Garnish with ginger peel
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Kin Kiss (courtesy of Kin Euphorics) - serves 1
| INGREDIENTS | METHOD | |
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Garnish: Grapefruit Wedge, Citrus Rim Salt, Rosemary Sprig Glass: Rocks Glass |
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Add all ingredients to a shaker with ice and shake.
Serve on the rocks and garnish with Citrus Rim Salt, grapefruit wedge, and rosemary sprig.
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Mulled Dream Light (courtesy of Kin Euphorics) - serves 1
| INGREDIENTS | METHOD | |
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Garnish: Cinnamon Stick, Citrus Rim Salt, Pear Slice
Glass:
Snifter Glass
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Kin Dream Light - 1 ½ oz
Fresh-pressed Pear Juice - 1 ½ oz
Lemon Juice - 1 oz
Local Honey - 1 oz
Clove - 1 tsp
Orange Peel
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Mix together pear juice, lemon juice, local honey, Dream Light, orange peel, and clove.
Warm the mixture over low heat. Once warm enough to taste, pour and garnish with pear slice and cinnamon stick and add a dash of Citrus Rim Salt.
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Mistletoe Mule (courtesy of My Sequined Life) - serves 6
| INGREDIENTS | METHOD | |
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Garnish: Lime Wedges Glass: 60 oz Pitcher
Highball Glasses
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Ginger Beer - 4 oz
Apple Cider - 4 oz
Lime Sparking Water - 24 oz
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Fill a 60 oz pitcher with ice and pour all ingredients in. Stir to combine. Pour into highball glasses and garnish with lime wedges.
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Pomegranate Mojito (courtesy of Spruce Eats) - serves 1
| INGREDIENTS | METHOD | |
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Garnish: Pomegranate Seeds, Mint Sprig
Glass: Highball Glasses
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Simple Syrup - ½ oz
Lime Wedges - 2
Mint - 10 leaves, torn
Pomegranate Juice - 2 oz
Lemonade - 2 oz
Club Soda - 2 oz
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To make simple syrup:
Place the sugar and water in a small saucepan and bring to a gentle boil over medium-high heat while stirring constantly until all of the sugar is dissolved. Add the mint sprigs. Reduce the heat, cover, and simmer for about 10 minutes. Remove from heat and allow to cool and steep for 2 - 3 hours. Remove the mint sprigs. Store in an airtight container.
To make mojito:
Muddle the syrup, lime, and mint leaves in a highball glass. Fill the glass with ice. Add the pomegranate juice and lemonade. Stir well. Top with club soda. Garnish with pomegranate seeds and fresh mint.
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Nutella Hot Chocolate (courtesy of Savvy Mama Lifestyle) - serves 8
| INGREDIENTS | METHOD | |
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Garnish: Mini Marshmallows, Whipped Cream, Chocolate Shavings
Glass:
Heat Proof Mugs
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Semisweet Chocolate Chips - 1 ½ cups
Cocoa Powder - ¼ cup
Sugar - ½ cup
Vanilla Extract - 1 tsp
Nutella - ¾ cup
Heavy Cream - 1 cup
Whole Milk - 6 cups
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Place all ingredients in a slow cooker and stir to combine. Cover and set the slow cooker on low for four hours. Serve in mugs with choice of garnish.
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Ponche de Frutas (courtesy of Tasting Table) - serves 24
| INGREDIENTS | METHOD | |
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Garnish: Tangerine Slices
Glass:
Heat Proof Clear Mugs
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Water - 2 gallons
Cinnamon Sticks - 6
Cloves - 1 tbsp
Tamarind Seeds - ½ cup
Pears - 4 (peeled, cored, halved)
Guava Paste - ½ cup
Golden Apples - 4 (peeled, cored, diced)
Prunes - ½ cup
Dark Brown Sugar - 1 cup
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In a large pot, bring the water, cinnamon sticks, cloves, and tamarind seeds to a boil over high heat. Reduce the heat and simmer until the cinnamon sticks start to soften, about 10 minutes. Add the pears, guava paste, apples, prunes, and dark brown sugar. Simmer for at least 35 minutes, stirring occasionally. Ladle the punch into mugs, making sure each cup gets some fruit. Garnish each with a tangerine slice.
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Chai Blossom (courtesy of Bon Appetit) - serves 4
| INGREDIENTS | METHOD | |
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Garnish: Star Anise Pods, Lemon Twists
Glass:
Rocks Glasses
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Sugar - ½ cup
Fresh Lime Juice - ½ cup
Club Soda - 8 to 12 oz
Chai Tea Bags - 2
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Combine tea bags and 1 cup boiling water in a small bowl; cover and let sit 8–10 minutes. Add sugar; stir to dissolve. Discard tea bags and let cool. Stir chai syrup and lime juice in a pitcher to combine. Divide among 4 rocks glasses filled with ice and add 2–3 oz. club soda to each. Garnish with anise pods and lemon twists.
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