These mocktails recipes are so delicious and ideal for when you’re wanting to avoid alcohol.
I found with lockdown my alcohol intake increased just because of spending more time at home (one glass of vino can easily turn into 3), so after doing the C9 cleanse recently I knew it’s important for my health to begin to be more conscious of my alcohol consumption (maybe you can relate).
Drinking water all the time can be rather boring, so my new love is making mocktails for when I know I’m going to be social but don’t want to necessarily drink.
These non-alcoholic mixed drinks can be just as exciting and refreshing as any cocktail. There are a variety of ways you can mix up juices, sodas, and syrups to create invigorating beverages that everyone can enjoy.
Go on, drink up!
Benefits of Mocktails
1. They’re Healthier Without the Alcohol
Mocktails are generally much healthier than their alcoholic counterparts. You can enjoy as much of their deliciousness as you want without getting intoxicated.
And by limiting your intake of alcohol you also lessen any contribution to chronic diseases which excessive alcohol consumption may cause.
Alcohol in general is inflammatory and can cause discomfort in the gut so best to always listen to your body.
2. They Can Help with Socializing If You’re Avoiding Alcohol
For some people, mocktails are a great option if you are wanting to avoid alcohol but don’t want to just drink water the whole night.
If all your friends are clinking their Cosmos to toast the newest Bachelor episode, having a delish mocktail will make it that much more fun.
3. They’re Safe for Children and Pregnant Women
Mocktails are generally safe for women who are pregnant, as long as they don’t replace water on a regular basis. They’re also child-friendly, especially the sweet and festive ones.
Although you do want to be careful about introducing children to drinking culture through colourful drinks — the way candy cigarettes were a nicotine-free way to get kids to relate positively to smoking.
30ml Lime Juice
30ml Sugar Syrup
15ml Orange Bitters
120ml Soda Water
Take the limes and squeeze them into a glass, then pour in the sugar syrup and add the orange bitters. Top the glass with a shaker and shake the contents thoroughly. Take a tall glass, add ice and pour the shaken contents through a strainer and into the glass. Add the soda water and stir
Garnish with lime peel. Drink and enjoy!
The Real Shirley Temple
Sparkling Pom Collins
60ml Pomegranate Juice
30ml Soda Water
1 serving Pomegranate Seeds
1 Tom Collins Glass
Squeeze lime into Tom Collins glass and add ice. Pour in pomegranate juice and add soda water. Garnish with fresh pomegranate seeds. Stir, enjoy!
Cranberry Spice From the Waldorf Astoria Chicago
44ml sparkling water
60ml cranberry juice
4 dashes Peychaud’s Bitters
73ml apple cider
10 cranberries (plus additional for garnish)
Muddle cranberries and orange wedge in cranberry juice, and then pour in the rest of the ingredients and stir with a spoon. Garnish with cranberries and orange peel and serve on ice.
Non-Alcoholic Hot Buttered Rum By Mary of Barefeet in the Kitchen
1/2 cup butter, softened
1 cup dark brown sugar or 1 cup of Forever Bee Honey
1 cup Monk Fruit
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cardamom
1/16 teaspoon ground cloves
Half and half or heavy cream
Combine the butter, sugar, monk fruit, cinnamon, nutmeg, cardamom, and cloves in a mixing bowl. Beat with an electric mixer until thoroughly combined. Use immediately, or transfer to an airtight container and refrigerate until ready to use.
To make each drink, scoop 1 1/2-2 tablespoons of the buttered spice mixture into a small mug.
Pour 1/4 cup of boiling hot water into the cup and stir or whisk to dissolve completely. Add 1-2 tablespoons of half and half or cream, and stir once more. Taste, add more water or cream, as desired.
Non-Alcoholic Eggnog By Lacey Baier of A Sweet Pea Chef
2 cups milk
5 whole cloves
1/2 tsp. ground cinnamon
1/4 cup sweetened, condensed milk
4 egg yolks
1/2 cup granulated sugar or Forever Bee Honey
1 cup heavy whipping cream
1 tsp ground nutmeg, plus more for garnish
1 tsp vanilla extract
Combine milk, cloves, cinnamon and condensed milk over low heat in a deep saucepan until the mixture is no longer chilled and is heated through. Slowly increase the heat to medium and bring the mixture to a low boil, careful not to allow a rolling boil.
In a medium bowl, combine the eggs and sugar. Beat eggs until lightened in color and fluffy. Slowly temper the eggs by adding about 1 tbsp. at a time of the hot milk mixture into the egg and sugar mixture.
Once enough of the milk is in the egg mixture, pour it all back into the saucepan. Heat over medium heat for 3-5 minutes, stirring frequently, until thickened enough to leave a clean line on the back of a spoon.
Add the heavy whipping cream, nutmeg and vanilla extract to the mixture and heat through. Do not bring to a boil. Strain the mixture using a fine mesh strainer to catch the spices.
Place in an airtight container in the refrigerator and let cool for at least one hour, preferably longer. Serve cold. Garnish with additional nutmeg if desired.
1 cup watermelon (deseeded and cubed)
2 ½ cups unsweetened almond milk
4-5 mint sprigs (chopped)
Freeze the watermelon cubes overnight. Blend the watermelon cubes with almond milk and Forever Aloe Vera Gel into a smooth liquid. Pour in a serving glass and garnish with chopped mint sprigs.
Rosemary Blueberry Smash
1 cup fresh blueberries
3 rosemary sprigs
2tsp Forever Bee Honey
3tbsp fresh lemon juice
½ cup ice cubes
Put all the ingredients in a cocktail shaker and gently press the blueberries and rosemary with the back of a spoon to release juices.
Now add some ice and shake the cocktail shaker vigorously for seven to eight minutes.
Once the blueberries and rosemary sprig are well bruised, strain the juice into a serving glass, add some fresh ice, and serve immediately.
Pineapple Orange Mocktail
Put crushed ice in a cocktail shaker and pour pineapple, orange juice and Forever Aloe Peaches over the ice. Add Forever Bee Honey and cilantro, and shake the mixture thoroughly for five minutes. Serve immediately and enjoy!
Pina Colada Mocktail
2 ripe bananas
1 cup fresh pineapple (diced)
1 cup pineapple juice
½ cup coconut milk
2 cup ice cubes
2-3 pineapple wedges (thinly sliced, for garnish)
Optional for extra health boost: 50ml Forever Aloe Vera Gel
Blend banana, pineapple pieces, pineapple juice, ice, and coconut milk in a blender. Pour the mixture into a red wine or martini glass, garnish with pineapple wedges, and serve immediately.
Spiced Kombucha Moscow Mules by Golubka Kitchen
2½ tablespoons ginger juice, from approximately 4″ piece ginger
3 cups kombucha
juice of 2 large limes, plus more lime quarters for serving
handful mint leaves
freshly ground cloves – to taste
nutmeg, cinnamon or both – to taste
Shred the ginger. Place the shredded ginger into a piece of layered cheesecloth or a fine mesh strainer, squeeze out the juice into a cup or bowl. Combine ginger juice with kombucha and lime juice in a large vessel and mix.
Muddle some ice and chopped mint leaves at the bottom of each mug or glass. Distribute the mixture between glasses. Grate fresh cloves, nutmeg/cinnamon over each mug/glass. Garnish with lime quarters, more mint leaves and serve.
Clean Eating Bloody Mary by The Healthy Family and Home
For the juice:
6 organic celery stalks
5 organic tomatoes
2 cloves organic garlic
For the seasoning:
1/8 teaspoon organic celery seed
1/4 teaspoon organic garlic powder
1/4 teaspoon Himalayan pink salt
1 pinch organic cayenne pepper
Prepare the juice:
Using a juicer, juice the tomatoes, celery, and garlic cloves (alternating the tomatoes and celery). Strain the pulp from the juiced veggies and add the strained juice to your glass. Mix in Forever Aloe Gel (optional)
Add the seasonings:
Add the seasonings and stir until well combined. Taste and adjust the seasonings to your preference.
Note: Start with a very small pinch of cayenne and only add more if needed.
Optional: Garnish with a celery stalk
Serving Size: This recipe will make approximately 1 1/2 cups of juice.
Fruit Juice Mocktails
Orange Juice Mocktail by The Worktop
1/2 cup / 120ml orange juice – frozen into ice cube spheres
240ml sparkling water
50ml Forever Aloe Peaches
2 tbsp grenadine syrup (use more or less depending on your preference)
2 tsp vanilla syrup (optional) (use more or less depending on your preference) or 2 tsp Forever Bee Honey
1 sprig rosemary
Place two orange juice ice cube spheres into a 350ml sized glass. Add in sparkling water. Slowly pour in the grenadine syrup. If you would like, slowly pour in the vanilla syrup or Forever Bee Honey. Serve with a sprig of rosemary and a straw.
You can also make this recipe with orange juice frozen into normal ice cubes. Depending on the size of your ice cube tray, use about 4-6 ice cubes per drink.
Known for its antiviral and immune-boosting properties, elderberry syrup is used as a tonic during cold-and-flu season. Its flavor is reminiscent of a good red wine with dark-fruit undertones, providing a sweet-yet-sophisticated quality to this mocktail.
¼ cup elderberry syrup (substitute 100 percent elderberry juice for Forever Aloe Berry)
½ lime, cut into 4 slices
Pour 2 tablespoons elderberry syrup or Forever Aloe Berry into each glass. Squeeze a slice of lime into each and fill with sparkling water or sparkling fruit juice. Garnish with remaining lime slices.
This antioxidant-rich, wine-free take on sangria features flavorful elderberry and pomegranate juices. Prepare this the night before serving so the fruit flavors can meld.
950ml pomegranate-juice blend, such as pomegranate-cranberry or pomegranate-cherry (look for 100 percent juice)
2 cups elderberry juice or Forever Aloe Berry
2 cinnamon sticks
1 lemon, thinly sliced
1 lime, thinly sliced
1 ripe pear, peeled, seeded, and diced
1 Granny Smith apple, seeded and diced
1 cup red grapes, cut in half
4 cups sparkling water
In a large jug, mix pomegranate and elderberry juices or Forever Aloe Berry; add cinnamon sticks and fruits. Cover and steep for at least a few hours, preferably overnight. Serve in wine glasses, distributing the fruit among them and adding sparkling water for a little fizz.
Faux Irish Cream
1 can full-fat coconut milk
¼ cup maple syrup or Forever Bee Honey
1 tbs. vanilla extract (use vanilla-bean paste if you are avoiding alcohol)
1 shot espresso (about 60ml.)
Mix all ingredients together and whisk until smooth. Serve at room temperature or chilled. Store in the refrigerator for up to a week.
Out with the Cocktails and In with the Mocktails
With these mocktails recipes you’ll surely be passing up that glass of vino for something more delicious (and sometimes healthier).
I hope this article serves you in your mocktail making journey, whether you’re feeling more of that summertime refreshment or wintery comfort, you’re covered.
I’d love to hear which mocktail is your favourite or if you have a recipe you want to share, please leave your comments below and feel free to ask me any questions.
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