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hands hold a mug filled with a winter sangria surrounded by seasonal items

Drinks are a big part of holiday celebrations, but they’re usually loaded with sugar, dairy, alcohol, and other add-ins that can leave you feeling anything but festive the next day. To give you some healthier options, we’ve come up with a few fun alternatives that everyone can enjoy. These mocktails offer a twist on seasonal favorites.  Cheers!

(Note: If you decide you want to add a little alcohol, we’ve made suggestions for ways to include some spirits.)

Elderberry Fizz

Known for its antiviral and immune-boosting properties, elderberry syrup is used as a tonic during cold-and-flu season. Its flavor is reminiscent of a good red wine with dark-fruit undertones, providing a sweet-yet-sophisticated quality to this mocktail.

Makes 2 servings  •  Prep time 5 minutes

  • ¼ cup elderberry syrup (substitute 100 percent elderberry juice for a less-sweet option)
  • ½ lime, cut into 4 slices
  • 8 oz. chilled sparkling water or sparkling fruit juice
  1. Pour 2 tablespoons elderberry syrup or juice into each glass.
  2. Squeeze a slice of lime into each and fill with sparkling water or sparkling fruit juice.
  3. Garnish with remaining lime slices.

Suggested spirit: Substitute sparkling wine for the sparkling water or fruit juice.

Thyme Clementine

This sweet and herby beverage supports your immune system with the antibacterial and antimicrobial properties of fresh thyme and vitamin C from juiced clementines.

Makes 2 servings  •  Prep time 20 minutes, plus time to chill

thyme clementini

  • ¼ cup coarsely chopped fresh thyme leaves, loosely packed
  • ½ cup boiling water
  • ⅛ tsp. cayenne pepper (optional)
  • 3 clementines, juiced, seeds removed
  • 2 clementine-peel curls, for garnish
  • 2 sprigs fresh thyme, for garnish
  1. In a small bowl, pour boiling water over the thyme and cayenne (if using) and steep for 15 to 20 minutes.
  2. Strain and discard the solids, then chill the tea.
  3. Meanwhile, juice the clementines.
  4. When the thyme tea is chilled, mix with the clementine juice and pour into chilled martini glasses.
  5. Garnish glasses with clementine peels and thyme sprigs.

Suggested spirit: This tastes great with a splash of vodka.

Winter “Sangria”

This antioxidant-rich, wine-free take on sangria features flavorful elderberry and pomegranate juices. Prepare this the night before serving so the fruit flavors can meld.

Makes 8 to 10 servings  •  Prep time 10 minutes, plus at least three hours to chill

  • 1 qt. pomegranate-juice blend, such as pomegranate-cranberry or pomegranate-cherry (look for 100 percent juice)
  • 2 cups elderberry juice
  • cinnamon sticks
  • 1 lemon, thinly sliced
  • 1 lime, thinly sliced
  • 1 ripe pear, peeled, seeded, and diced
  • 1 Granny Smith apple, seeded and diced
  • 1 cup red grapes, cut in half
  • 4 cups sparkling water
  1. In a large pitcher, mix pomegranate and elderberry juices; add cinnamon sticks and fruits.
  2. Cover and steep for at least a few hours, preferably overnight.
  3. Serve in wine glasses, distributing the fruit among them and adding sparkling water for a little fizz.

Suggested spirit: Top off with a bit of brandy.

Fennel-Ginger Digestif

Ginger and fennel are well known for their digestion-supporting powers, making them a great choice for this warming after-dinner drink. 

Makes 8 servings  •  Prep time 10 minutes, plus time to cool  •  Cook time 15 to 20 minutes

fennel digestif

  • 2 cups apple cider
  • 1 ½-in. piece fresh gingerroot, minced (about 2 tbs.)
  • 2 whole star-anise pods
  • 2 tbs. whole fennel seeds
  • 3-in. piece orange or lemon peel
  • 6 to 8 fresh sage leaves
  • 1 bag hibiscus tea
  • ½ tsp. ground turmeric powder
  • ⅛ to ¼ tsp. freshly ground black pepper, or to taste
  1. Simmer all ingredients over low or medium-low heat in a small saucepan for 15 to 20 minutes, until the liquid is reduced to 1½ cups.
  2. Allow the mixture to cool, then strain into a bottle or jar.
  3. Serve at room temperature.
  4. Leftovers will keep for a week in the refrigerator.

Optional spirit: A little brandy or cognac complements this digestif.

Rosemary-Grapefruit Sparkle

Pink grapefruit’s vibrant color and flavor make this simple drink particularly cheery, while heart-healthy rosemary adds an herbal quality.

Makes 2 to 4 servings  •  Prep time 10 minutes, plus time for rosemary syrup to cool  •  Cook time 15 to 20 minutes

  • ¼ cup loosely packed rosemary leaves, coarsely chopped (can substitute 1 tbs. dried rosemary leaves)
  • ½ cup boiling water
  • 1 tbs. honey
  • 1 cup fresh-squeezed pink-grapefruit juice
  • 8 oz. chilled sparkling water
  1. Pour boiling water over the rosemary leaves in a heatproof container; cover and steep for 15 to 20 minutes.
  2. Strain out the leaves, then stir in honey until dissolved.
  3. Allow rosemary syrup to cool in the refrigerator.
  4. Combine syrup and grapefruit juice, then pour into glasses over ice.
  5. Top with sparkling water and serve.

Optional spirit: Enjoy with vodka or gin.

Cozy Tea Toddy

Traditionally, a hot toddy is a warm drink made with whiskey, lemon, and cinnamon, taken to relieve a cold or flu. This version features tulsi, also known as holy basil, as well as immune-boosting spices.

Makes 8 servings  •  Prep time 10 minutes

cozy tea toddy

  • 8 cups boiling water
  • 8 bags tulsi (holy basil) tea, or 1/3 cup loose dried tulsi
  • 4 thin (about 1/8 in.) slices fresh ginger
  • 12 cardamom pods
  • 2 cinnamon sticks
  • 3 whole star-anise pods
  • 1 lemon, thinly sliced
  • Honey, to taste
  1. Pour boiling water over the tea bags in a slow cooker.
  2. Add the ginger, cardamom, cinnamon, star anise, and lemon slices. Allow to steep for at least 30 minutes.
  3. Remove the spices with a mesh skimmer or straining ladle and set the cooker on the low or warm setting as guests help themselves.
  4. Add honey to taste.

Optional spirit: Top off with a splash of whiskey.

Mulled Cider With Hibiscus

This warm beverage features health-boosting aromatic ingredients, including allspice, cinnamon, cloves, and orange peel. Hibiscus adds vitamin C.

Makes 8 servings  •  Prep time 5 minutes  •  Cook time 20 minutes or more

mulled hibiscus cider

  • 2 qts. apple cider
  • 4 to 6 bags hibiscus tea
  • 2 tbs. mulling-spice blend  (buy or make your own; recipe below)
  • 8 orange slices or ¾ cup cranberries for garnish

Mulling-Spice Blend

  • 4 tbs. cardamom pods
  • cinnamon sticks, broken into pieces
  • 2 tbs. whole cloves
  • 4 tbs. whole allspice berries
  • 2 tbs. dried orange peel, diced
  • 2 tbs. candied ginger, diced
  1. In a slow cooker or a large saucepan on the stove, add apple cider, tea bags, and spices.
  2. Simmer on low heat for at least 20 minutes.
  3. Remove tea bags and use a mesh skimmer or straining ladle to remove mulling spices; float orange slices or cranberries on top.

Directions Spice Blend

  1. Mix all ingredients together and store in an airtight jar.

Suggested spirit: Pour a little brandy into individual servings, or substitute red wine for half of the apple cider to spike the whole batch.

Faux Irish Cream

This dairy-free version of a holiday favorite is sweetened with maple syrup instead of sugar. If you are avoiding caffeine, substitute chicory or roasted-dandelion-root brew for the espresso.

Makes 6 servings  •  Prep time 5 minutes

irish cream

  • 1 13.5-oz. can full-fat coconut milk
  • ¼ cup maple syrup
  • 1 tbs. vanilla extract (use vanilla-bean paste if you are avoiding alcohol)
  • 1 shot espresso (about 2 oz.)
  1. Mix all ingredients together and whisk until smooth.
  2. Serve at room temperature or chilled.
  3. Store in the refrigerator for up to a week.

Suggested spirit: Try a bit of Irish whiskey. If you’re spiking the entire batch (which will help it keep longer), add 2 to 3 ounces.

Spiced Nog   

This nog relies on flavorful dates for its sweetness. For the smoothest version, soak fresh or dried dates in the nondairy milk overnight in the refrigerator.

Makes 6 servings  •  Prep time10 minutes, plus overnight to soak dates

homemade egg nog

  • 8 fresh dates, pitted
  • 4 cups nondairy milk, such as hempseed, almond, or cashew
  • ½ tsp. vanilla-bean paste or vanilla extract
  • ¼ tsp. ground cinnamon
  • ¼ tsp. ground cloves
  • ¼ tsp. freshly ground nutmeg, plus more to top each drink
  • Pinch sea salt
  1. Soak the dates in the milk in the refrigerator overnight.
  2. The next day, place all ingredients in a blender and blend until smooth.
  3. Adjust spices to taste.
  4. Store in the refrigerator until ready to serve.
  5. Sprinkle with a grating of fresh nutmeg before serving.

Suggested spirit: Top off with a dash of brandy or rum.

Dirty Chai With Maca

A dirty chai is a chai latte with a shot of espresso added. If you love the intense flavor but would rather not feel so caffeinated, try this alternative. Chai spices, including cinnamon, cardamom, black pepper, ginger, and cloves, benefit the immune and digestive systems, and can help regulate blood sugar. And maca — a cruciferous root native to Peru — adds sweetness and viscosity. Maca is also known for its mood- and energy-boosting properties, so you’ll feel great without all the caffeine. Look for maca in powdered form at health-food stores or online.

Makes 2 servings  •  Prep time 5 minutes  •  Cook time 5 minutes


  1. In a small saucepan, bring the water to a simmer and add the tea bags.
  2. Simmer for five minutes and then remove the tea bags and whisk in the maca powder, maple syrup, and milk.
  3. Simmer until slightly thickened and warmed through.
  4. Serve warm, garnished with a twist of orange peel or a sprinkle of freshly ground cardamom.

Add spirit: Add a splash of Grand Marnier and eliminate the maple syrup.

Maca Mint Cocoa

Curling up by the fire with a cozy cup of cocoa is good for the soul. The cacao bean (from which cocoa is made) has earned its heart-healthy reputation thanks to high antioxidant levels, while aromatic mint is known for benefiting digestion, mood, and alertness. Maca helps smooth out cacao’s bitter edge while adding even more antioxidants.

Makes 2 servings  •  Prep time 5 minutes  •   Cook time 5 minutes

homemade mint hot chocolate

  • 1 cup water
  • 3 tbs. cocoa or cacao powder
  • 2 tbs. maca powder
  • 1 cup whole milk or nondairy milk
  • 1 to 2 tbs. organic cane sugar or coconut palm sugar
  • Pinch sea salt
  • ¼ to ½ tsp. mint extract (look for a glycerine- or oil-based extract if you are avoiding alcohol)
  1. Whisk the cocoa or cacao powder into the water in a small saucepan and bring to a simmer.
  2. Continue whisking over low heat until slightly thickened, then whisk in the maca powder and milk.
  3. Heat until just warm, and taste to check for sweetness.
  4. Add sugar and mint extract to taste. (Maca has a bit of sweet flavor, so you may find you don’t need sugar.)

Add spirit: Add a splash of whiskey.

Inline photography by: Andrea D'Agosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman

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