If you’re lucky enough to be growing a beautiful bump right now but are wondering what you might be able to look forward to in the absence of alcohol this Christmas, you’ve come to the right place. We’ve got some completely delicious mocktail recipes perfect for Christmas.

Pumpkin Pie Mock-tini

Ingredients

  • Pumpkin Pie Rim
  • 1 tbsp chopped walnuts

Drink

  • 1 ½ cups non-dairy milk
  • 2/3 cup canned pure pumpkin puree (not pumpkin pie filling)
  • 3–4 pitted dates
  • 1½ tsp pumpkin pie spice
  • ½ tsp pure vanilla extract
  • Pinch of salt
  • Coconut whipped cream and ground cinnamon for garnish

Preparation

  1. Soak dates in water for 10 minutes.
  2. Meanwhile, rim glasses with maple syrup and then dip into chopped walnuts.
  3. Add all ingredients to a blender.
  4. Blend on high for a longer period of time to break up the dates for evenly distributed sweetness.
  5. Pour into prepared martini glasses.
  6. Garnish with a dollop of coconut whipped cream and a sprinkle of cinnamon.

By Diana Licalzi & Kerry Criss a recipe from their new book Drinking for Two: Nutritious Mocktails for the Mom-To-Be

Mock-jito

Ingredients

  • 20 mint leaves
  • 2 lime wedges
  • 2 tsp light agave syrup
  • 1 tsp apple cider vinegar
  • 2?3 cup coconut water
  • 3?4–1 cup seltzer
  •  2 cups of ice
  • Additional mint leaves for garnish

Preparation

  1. Muddle mint leaves and lime wedges with the agave syrup and apple cider vinegar in the bottom of the shaker.
  2. Add coconut water and ice. Shake vigorously.
  3. Fill glasses with ice and divide the shaken mixture, including the muddled mint and lime wedges, between the two glasses.
  4. Top with seltzer and stir.
  5. Garnish with mint sprigs.

By Diana Licalzi & Kerry Criss a recipe from their new book Drinking for Two: Nutritious Mocktails for the Mom-To-Be

Joanna Simon’s Christmas Fruit Punch

This is deliciously non-alcoholic without the bitters, but include them if you want to give a tiny kick of alcohol and extra flavour. The quantities below make just under a litre (about 920ml), excluding any melting ice, but you can easily make it by the glass, or in much larger quantities. The amount of juice you get from an orange varies greatly according to size of fruit and whether you squeeze by hand or use an electric juicer, so we’ve given measurements, but expect to use 4–6 oranges for the juice.

Ingredients

  • 320ml of freshly squeezed orange juice (4–6 oranges)
  • 40ml fresh lemon juice
  • zest of about ¾ of an unwaxed lemon
  • 160ml Belvoir Blueberry & Blackcurrant Cordial
  • Aromatic bitters, such as orange or peach (optional)
  • 2 unwaxed oranges, sliced
  • 1 pomegranate, seeds only
  • 400ml Belvoir Ginger Beer
  • Ice

Preparation

  • Put the citrus juices, lemon zest, Blueberry & Blackcurrant Cordial and the bitters, if using, in the jug or bowl.
  • Add the orange slices and pomegranate seeds and leave to macerate.
  • When you are ready to serve, add ice cubes (16–20, depending on size) and top up with Belvoir Ginger Beer.

Grapefruit & Rosemary Fizz

Ingredients

  • 1?2 cup grapefruit juice
  • 2 tbsp lime juice
  • 2 tsp fresh ginger, peeled and chopped
  • 1 cup seltzer
  • 1 dash salt per serving
  • 2 rosemary sprigs for garnish

Preparation

  1. Blend the grapefruit juice, lime juice, salt, and ginger.
  2. Divide the mixture between two glasses filled with ice.
  3. Top with seltzer and stir.
  4. Garnish with rosemary sprigs, swirling in the glass to infuse flavour.

By Diana Licalzi & Kerry Criss a recipe from their new book Drinking for Two: Nutritious Mocktails for the Mom-To-Be

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Matcha Made in Heaven Detox Mojito

Ingredients

  • Glass – Tennessee Jam Jar
  • 100ml cold Tetley Super Green Tea Detox: Mint
  • 10ml lime juice
  • 25ml honey
  • handful of crushed ice
  • 6 limes wedges
  • 4 sprigs mint

Preparation

  • Add lime juice, lime wedges and honey to your glass. Fill the glass with crushed ice.
  • Brew Tetley Super Green Tea Detox: Mint with hot water and once cooled, add to glass. Stir all of the ingredients together and garnish with a wedge of lime and sprig of mint.
  • It may be January but that won’t stop us enjoying our favourite Cuban classic. Master blenders have cleverly blended smooth mint green tea with the important mineral selenium to help protect cells from oxidative stress. Each cup contains 23% of your recommended daily amount of selenium. Served with honey, lime and mint – there’s no nasties in this little beauty.

Spice and Tonic

Ingredients

  • Seedlip Spice: 50ml
  • Fever Tree Tonic: 125ml
  • Garnish: Grapefruit Twist
  • Glass: Highball

Preparation

  • Simply place ingredients into a glass with ice!

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