Northern Alberta Institute of Technology

5 holiday mocktail recipes

Creative drinks to make everyone feel welcome and included

The holiday season is filled with family, friends and festivities where food and drink take the centre stage. As you plan your holiday fun this year, don’t forget about guests who opt for non-alcoholic beverages, or the little ones that may be joining the party.

“There are people who, for so many reasons, are choosing not to drink alcohol these days,” says Chad Cooper, culinary operations manager and Maître D’ at NAIT’s Ernest’s Dining Room.

“Having a well-crafted mocktail at your holiday celebration is a wonderful way to make everyone feel welcome and included.”

So what is the art of creating the perfect mocktail? Cooper says it’s about finding the right balance of flavours. Whether you’re playing with herbal notes like rosemary and thyme, or more floral options like lavender, there are so many options to try.

“Mocktails are balanced to mix different flavours, so you can have a lot of fun with them,” says Cooper. It’s like creating the perfect culinary dish, he adds. “You don’t want it to be too sweet, too sour or too bitter.”

Here, for your next holiday get-together, or just as a treat for yourself and the family, Cooper offers five mocktail recipes that are sure to please – including one for the kids, or the kid inside all of us.

What’s Up Doccarrot juice mocktail

Ingredients

  • 3 oz. carrot juice
  • 5 oz. apple juice
  • 1 oz. ginger syrup
  • 0.5 oz. fresh lime juice
  • Ice
  • Optional: Ginger Ale


Instructions

  1. Add ice to a clean cocktail shaker and pour all ingredients over the ice.
  2. Seal the container and shake vigorously.
  3. Add ice to your desired glassware and strain the shaker contents into the glass.
  4. Garnish with a small piece of candied ginger, or wedge of apple.
  5. Optional: Top with Ginger Ale, to taste.
     

Mango Mule

Ingredients

  • 4-5 slices of cucumber
  • 1 oz. honey syrup
  • 1.5 oz. mango puree
  • 1.5 oz. fresh lime juice
  • 1.5 oz. ginger beer
  • Ice
     

Instructions

  1. Add cucumber slices to the bottom of a clean cocktail shaker (we recommend a Boston shaker).
  2. Add honey syrup to the shaker and muddle together with the cucumber.
  3. Add ice to the shaker, filling it about 2/3 full.
  4. Add the mango purée and lime juice to the shaker, make sure the top is secure, and shake vigorously for about 10 seconds.
  5. Add ice to your desired glassware (we recommend a copper mule cup), pour and strain into glass and top with ginger beer.
  6. Garnish with a cucumber wheel and/or a lime wedge.


Cranberry Fizzcranberry fizz mocktail

Ingredients

  • 1 egg white (equal to about 1 oz. if using a carton of liquid egg white) (optional)
  • 1 tsp. icing sugar
  • 0.5 oz. fresh lemon juice
  • Canada Dry Cranberry Ginger Ale
  • Ice
     

Instructions

  1. If using the egg white, add it with lemon juice and icing sugar in a clean, dry cocktail shaker (continue to step 3 if you are not using the egg white).
  2. Seal the container and shake without ice for up to 1 minute. This helps incorporate the ingredients and froth the egg white.
  3. Add ice to the shaker tin and shake vigorously for 10-15 seconds.
  4. Strain and pour into desired glassware (we recommend a martini or champagne coupe glass).
  5. Top with Cranberry Ginger Ale.
  6. Garnish with fresh or frozen cranberries or raspberries.


Earl Grey Hot Chocolate

Ingredients

  • 1.5 cups whole milk
  • 1/2 cup cream
  • 1/3 cup milk powder
  • 3-4 Earl Grey tea bags
  • 0.25 oz. Monin Lemon Lavender Syrup
  • 120 g of desired chocolate


Instructions

  1. Add milk, cream and milk powder to a medium-sized pot.
  2. Whisk milk powder into the milk and cream until it’s thoroughly incorporated.
  3. Add the tea bags, put the pot on medium-high heat and stir frequently until bubbles start forming on the sides of the pot. Reduce to a gentle simmer for 10 minutes.
  4. Remove the tea bags and slowly add the chocolate, a little at a time, while stirring. Continue until the chocolate has melted and is of a consistent texture.
  5. Add in the lemon lavender syrup. This brings out the freshness and earthiness of the chocolate and the Earl Grey tea.
  6. Ladle or pour into mugs. Top with any toppings you like, such as marshmallows, whipped cream or chocolate shavings.


Reindeer Hot Chocolate

hot chocolate

Ingredients

  • 1 cup whole milk
  • 1/2 cup cream
  • 2 tbsp powdered whole milk
  • 120 g of desired chocolate
  • Chocolate-covered pretzels (snapped in half)
  • Whipped cream


Instructions

  1. Add milk, cream and milk powder to a medium-sized pot.
  2. Whisk milk powder into the milk and cream until it's thoroughly incorporated.
  3. Put the pot on a medium-high heat and stir frequently until bubbles start forming on the side of the pot. Reduce to a gentle summer for 10 minutes.
  4. Slowly add in the chocolate, a little at a time, while stirring. Continue until the chocolate has melted and is of a consistent texture.
  5. Ladle or pour into mugs. Top with whipped cream and add 2 chocolate-covered pretzel “antlers.” Add marshmallows, sprinkles and even a red Rudolph nose (e.g., licorice, cherry or jelly bean) for a magical cup of hot chocolate.

    Banner image Rimma_Bondarenko/istockphoto.com

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