Holiday Mocktails - WellBeing by Well.ca
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Holiday, Snacks & Desserts

Holiday Mocktails

‘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 cube

Make it alcoholic

  • 12 dashes angostura bitters
  • 2-4 oz vodka

Optional garnishes

  • Fresh cranberries

Directions

  1. Mix all ingredients together.
  2. Pour into two chilled cocktail glasses.
Hot Toddy – Serves 2

Ingredients

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

  1. 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.
  2. 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

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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Please Keep In Mind

This article is for educational purposes only and is not intended to diagnose, treat, cure or prevent diseases. We cannot provide medical advice or specific advice on products related to treatments of a disease or illness. You must consult with your professional health care provider before starting any diet, exercise or supplementation program, and before taking, varying the dosage of or ceasing to take any medication.

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