The holiday season is nearly upon us, and that means our food is getting richer and our drinks are becoming stronger. The occasional drink won’t harm you if you’re trying to conceive, but it is a good idea to limit your intake to 1-2 units of alcohol per week, and the same goes for your partner! (Remember – everything is easier when you do it together). But, it can be tough to come up with excuses for why you’re not drinking if you’re not ready to announce your pregnancy plans at the office Christmas party. We think a merry mocktail is the perfect solution. Not only will take some of the pressure off and keep questioning minds at bay, it will keep you in the festive spirit too! That’s why we’ve got 12 Days of Holiday Mocktails to get you through your holiday party schedule. We promise, they’ll taste so good you won’t even care. You can easily whip these recipes up at home, or ask the bartender to discreetly mix one up for you. Without further ado, here they are and happy holidays to you and yours!
12 Days of Holiday Mocktails
1. Rosemary and Cucumber Refresher (serves 3)
- 3 tbsp agave syrup
- 2 large cucumbers
- 1 cup sparkling water
- 1/4 cup lemon juice
- 1/4 lime juice
- 1 large sprig of rosemary
Peel and chop the cucumber, add to a food processor, and add the rosemary. Blend until pureed. Pour through a strainer into a tall glass, then add sparkling water, agave syrup, lemon and lime juice, and stir. Add ice, and enjoy! Finish with a few sprigs of rosemary and cucumber to garnish.
2. Raspberry and Lemon Virgin Mojito (serves 2)
- 30 mint leaves
- 2 tbsp fresh lemon juice
- 1 cup sparkling water
- 1 tbsp organic coconut sugar
- 1 cup frozen raspberries – 1/2 for blending, 1/2 for garnish
- 1/2 lemon wedge
Add mint, lemon juice, sparkling water, coconut sugar and frozen raspberries to a food processor with 2 cups of ice. Blend roughly, add crushed ice to a tall glass, and garnish with whole frozen raspberries and lemon wedges. Add extra coconut sugar to rim if desired.
3. Festive Margarita
- 2 cups of lemonade
- 1 frozen banana
- 2 tbsp of cashews (raw cashews – not roasted and unsalted)
- Squeeze fresh lemon juice as desired
- Add some fresh strawberries
- Top it off with ice and blend!
4. Christmas Mocktail – 6 servings
- 4 cups cranberry juice
- 2 cups pineapple juice
- 2 cups orange juice
- sprite or sparkling water (optional)
- sugar, for glass rims
Stir juices and ice together in a pitcher. Dip damp edge of glasses into sugar, if desired. Pour into glasses and serve.
5. The Disappearing Mocktail
Click the link below for the full recipe!
6. Mango Bellini
- 1 rounded tablespoon mango sorbet
- 6 ounces sparkling apple cider, well chilled
Drop the ball of sorbet into a Champagne flute, and top with sparkling cider.
7. Cranberry Orange Spritzer
- 2 1/4 cups cranberries
- Peel of 1 orange
- 1 ½ cup sugar
- 1 ½ cup water
Boil cranberries, orange peel, sugar, and water until most of the cranberries have popped, no more than 5 minutes. Reduce heat and simmer for 5 minutes. Strain through a fine-mesh sieve.
- ½ cup syrup
- 4 ounces 7UP TEN®
8. “Stay Gold” Mocktail
- 2 parts organic apple cider
- 3 parts plain kombucha (make your own)
- 1 teaspoon maple syrup
- 2 pinches cayenne pepper
- 2 pinches cinnamon (use Ceylon cinnamon if you can find it)
- Large strip of orange zest for garnish
Peel zest and twist a few times to release the oils. Rub zest around the rim of a tumbler. Place zest inside tumbler with a few ice cubes. Pour cider, kombucha (or Mezcal or bourbon), maple syrup, cinnamon and cayenne into a shaker and shake vigorously. Pour over ice. Enjoy.
9. Pear Rosemary Mocktail
- 1 ½ ounces pear puree
- ½ ounce rosemary syrup
- Squeeze of lemon or lime, adjusted to taste
- Ginger ale
Add the pear puree and rosemary syrup to a rocks glass and stir. Fill the glass with ice and top with ginger ale. Add in a squeeze of lemon or lime to taste if desired.
To make the pear puree, core and cut a pear. Place the pear slices in a blender, squeeze in the juice of ½ of a lemon and blend until smooth. If desired, strain the puree through a fine mesh strainer or cheesecloth. Store leftover pear puree in the fridge for a day or two.
To make the simple syrup, combine equal parts sugar and water in a small pot over medium heat. Stir to combine. Once the sugar has dissolved, add in sprigs of fresh rosemary (about 3 sprigs per cup of sugar). Reduce the heat to simmer and let it cook for 10 to 15 minutes. Remove from heat and let the syrup cool completely. Once cooled, remove the rosemary sprigs and pour the mixture into a glass jar that or bottle for serving. Store the remaining rosemary syrup in the fridge for up to a week.
10. A Very Pomegranate Christmas Mocktail
- 2 ounces pomegranate juice
- ½ ounce fresh squeezed orange
- ½ ounce fresh squeezed lime
- Lemon lime soda, or Q Sparkling Lemon for a tarter drink
- Lime wedge and pomegranate seeds for garnish
Add the pomegranate juice and fresh squeezed citrus in a rocks glass and stir. Fill the glass with ice and top with lemon lime soda. Garnish with a lime wedge and pomegranate seeds before serving.
11. Holiday Cranberry Mocktail
- 6 Tablespoons of Water
- 6 Tablespoons of Sugar
- 1 Cup of fresh Cranberries plus more for garnish
- 4 Sprigs of fresh rosemary
- 2 Cups of Cranberry Juice, chilled
- 2 Cans of DASANI Sparkling Water Lemon Flavor, chilled
- 4 Springs of fresh rosemary
- 4 Cranberries
In a saucepan place the water, sugar and 1 cup of cranberries and the 4 springs of rosemary on medium heat. Cook until the mixture starts boiling and becomes thick. With a wooden spoon, mash the cranberries for about 5 minutes. Remove the springs of rosemary and let the mixture cool. On a flat plate, pour some sugar.
Using your fingers, wet the rims of the glasses and invert them on the sugar. Divide the cranberry syrup on the bottom of 4 glasses. Pour a few loose cranberries on each glass. Add the cranberry juice and then the DASANI Sparkling Water on top.
12. Hot Buttered “Rum”
For this non-alcoholic spin on the classic, get 1 cup softened butter, 1/2 cup brown sugar, 1/2 cup sifted powdered sugar, 1 teaspoon ground nutmeg, 1 teaspoon cinnamon, ⅛ teaspoon cloves, 1 pint softened vanilla ice cream, and 2 teaspoons rum flavoring. Cream together butter, sugars, nutmeg, cinnamon, cloves, and rum flavoring with an electric mixer. Blend in softened ice cream. Turn into a 4-cup freezer container. Seal and freeze (it won’t freeze solid). Serve by spooning 2 to 4 tablespoons of the mixture into mug. Add 1/2 cup boiling water and stir well. Garnish with a cinnamon stick.
Let us know your favorite recipe from our selection of holiday mocktails! We would love your recommendations for festive treats too. Share below to start the conversation!
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