Thanksgiving Mocktail Recipes  |  Robyns.World

I promised you all some mocktails (cocktails without alcohol) for Thanksgiving or anytime during the holiday season. Not everyone drinks alcohol but everyone loves a festive drink during celebrations. These are perfect those who chose not to partake in alcohol because they just don’t like it, they are in recovery, they are pregnant, and also perfect for all the kids.

Cranberry Champagne Mocktail

Ingredients:

  • 1 ounce cranberry juice
  • 1 lime wedge
  • sparkling grape juice
  • frozen cranberries

Directions:

In a chilled Champagne flute add your cranberry juice. Squeeze the lime of wedge into the glass and then drop in. Fill the glass then with sparkling grape juice. Add a few of the frozen cranberries.

Cranberry-Ginger Punch

Ingredients:

  • 4 ounce piece of ginger
  • 1/2 cup sugar
  • 1 1/2 cups water
  • 1 cup frozen cranberries
  • juice of 1 lime
  • 3 cups cranberry juice
  • 1 cup club soda

Directions:

Make a ginger syrup by placing peeled and roughly chopped piece of ginger into  pan. Add sugar and water. On medium heat cook ingredients until all the sugar dissolves, lower heat and allow to simmer gently for about 20 minutes. Strain the syrup and allow to cool.

In a large pitcher add the frozen cranberries and muddle (smash) a bit with a wooden spoon. Now add the lime juice, cranberry juice, cooled ginger syrup and club soda. Garnish if you like with extra lime wedges.

Sparkling Cranberry Punch

Ingredients:

  • 2 oranges, cut into wedges
  • 1/4 – 1/2 cup sugar
  • 4 cups cranberry juice
  • 2 liter seltzer water

Directions:

In a large pitcher add the orange wedges and sugar. Muddle well (smash) to release juice from oranges. Add cranberry juice and stir until sugar is dissolved. Add seltzer water. Pour into glasses over ice.

Toasty Apple Cider

Ingredients:

  • 1 gallon apple cider
  • 1 orange, zested and juiced
  • 2 tablespoons brown sugar
  • 2 teaspoons pumpkin pie spice
  • cinnamon sticks

Directions:

In a large pot add the apple cider and heat over medium heat until it starts to simmer. Once simmering add the orange zest, orange juice, brown sugar and pumpkin pie spice. Turn the heat down to low and allow to cook at least 10 minutes before serving. Pour into mugs and garnish with cinnamon sticks to serve.

Orange Spiced Hot Chocolate

Ingredients:

  • 1 cup powdered sugar
  • 1/4 teaspoon ground cardamom
  • 1/2 cup cocoa powder
  • 6 cups milk
  • 1 teaspoon orange zest
  • 1 cup whipped cream

Directions: 

In a bowl combine powdered sugar, cardamom and cocoa powder, set aside. Bring the milk to a simmer over medium heat. Slowly whisk in the cocoa mixture until smooth. Heat for at least 10 minutes. Fold the orange zest into the whipped cream. Pour hot cocoa into mugs and top with orange-whipped cream before serving.

Sage Lemon Lime Juice

Ingredients:

  • 1 1/2 cup sugar
  • 1 1/2 water
  • fresh sage leaves
  • 1 1/2 cup lime juice
  • 1/2 cup lemon juice
  • 2 cup water
  • fresh sage leves

Directions:

Heat sugar, 1 1/2 cups water, and 2-3 fresh sage leaves in saucepan until the sugar dissolves. Remove from heat and let cool, remove sage leaves after cool. Mix the sage syrup with lime juice, lemon juice, and remaining water in pitcher. To serve, pour over ice-filled glass. Garnish with additional fresh sage leaves.

Cranberry Pomegranate Slush Mocktail

Ingredients:

  • 6 cups cranberry juice, divided
  • 5 cups pomegranate juice
  • 2 cups orange juice
  • juice of 2 limes
  • 1 cup sugar
  • 1/2 cup water
  • 1 cup diced fresh cranberries, frozen
  • fresh mint leaves

Directions:

In a large freezer safe container combine 3 cups of the cranberry juice plus all of the pomegranate juice, orange juice, lime juice, sugar and water. Stir to combine well. Cover and freeze until the mix is icy, stirring every 30 minutes, for about 5 hours. To serve, scrape the frozen mixture (forks work good for this) and place in glasses. Top each glass with remaining cranberry juice. Top with diced frozen cranberries and mint leaves.