Best Mocktail Recipes


Non-alcoholic drinks used to be known for being rather unremarkable. Boring, occasionally embarrassingly childish—club soda with lime, perhaps a Shirley Temple. Fortunately, there is a boom in alcohol-free options that are just as enjoyable, chic, and delectable as their alcoholic counterparts right now. Nowadays, it’s simpler than ever to refrain from drinking alcohol without feeling excluded thanks to the abundance of alcohol-free wine, champagne, beer, and even spirits. It’s also a good idea to include a lively and energizing mocktail in the mix, whether it’s for your visitors or for you. Here are some of our favorite quick, delectable, and non-alcoholic recipes to serve at your next gathering.

Make a large pitcher of a delectable mocktail to handle gatherings, birthday celebrations, potlucks, Christmas, and Valentine’s Day. This will cover all of your needs. Everyone can smile while enjoying a delicious mocktail that looks good and is age appropriate. Here are the Best Mocktail Recipes to try!

Virgin Cranberry Basil Sangria

What is sangria if not wine? Oh, absolutely. Since the fruit is the major draw here, use whatever is in season and get creative with the paring. For the winter holidays, consider cranberries, orange slices, and rosemary; for the summer, consider mixed berries and mint.


  • 3 c. cranberry juice
  • Juice of 1 orange (about 1/2 c.)
  • 1 (12-oz.) can seltzer
  • 1 orange, sliced
  • 1 apple, cored and sliced
  • 1/3 c. frozen cranberries
  • 1/4 c. packed basil leaves
  • Ice


  1. Orange juice, cranberry juice, and seltzer should all be combined in a sizable pitcher. Stir in the fruit and basil after adding them.
  2. Pour over ice to serve.


When honoring the eponymous ancient English Yuletide custom, wassail is a warm, spiced punch that is typically served. Each steaming mug is filled with a rich, savory aroma from the blend of warm spices, including cardamom, cinnamon, and star anise.


  • 8 c. apple cider
  • 1 c. fresh orange juice
  • 2 lemons, sliced, plus more for serving
  • 1 (1/2″) piece ginger, peeled
  • 1 bag of black tea
  • 2 (3″) cinnamon sticks, plus more for serving
  • 6 cardamom pods
  • 5 whole cloves
  • 3 allspice berries
  • 2 whole star anise pods, plus more for serving
  • Pinch of grated fresh nutmeg 
  • Bourbon or brandy, for serving (optional)


  1. Bring the cider, orange juice, lemon slices, ginger, tea, cinnamon, cardamom, cloves, berries, star anise, and nutmeg to a simmer in a large pot over low heat. For about an hour, simmer under cover so that the spices can permeate.
  2. Wassail is strained through a fine-mesh sieve before being poured into mugs. If using, add 1 1/2 ounces of bourbon to each mug. Lemon slices, a cinnamon stick, and star anise pods can be used as a garnish.
  3. It can be prepared four days in advance. Avoid straining, then allow cooling to room temperature. Refrigerate after transferring to an airtight container. Before serving, strain, reheat, and stir in the bourbon.


A nut, seed, or grain must first be soaked before making horchata, which is a well-known and pleasant mocktail that is found in many different cultures. Horchata de Arroz, a traditional Mexican variation, is made by soaking rice, almonds, and cinnamon, then mixing everything with milk and honey.


  • 1 c. long grain white rice
  • 7 c. filtered water, divided
  • 1/2 c. slivered almonds (optional)
  • 2 whole cinnamon sticks
  • 1 (12 oz.) can evaporate milk
  • 2 c. whole milk or almond milk
  • 1 tsp. ground cinnamon
  • 1 tsp. pure vanilla extract
  • 1/4 tsp. salt
  • Granulated sugar, agave, or your preferred sweetener (optional)


  1. Run cold water through rice in a strainer with a fine mesh for about 15 seconds. Rice should be broken down but not completely ground up in a blender with 3 cups of filtered water, nuts, and cinnamon sticks. This should take about 30 seconds. Place in a lidded container and chill for the night.
  2. Back in the blender, add the almonds, cinnamon, and soaked rice. Blend for about 60 seconds, or until the rice and almonds are finely ground. Place a fine mesh strainer on top of the cheesecloth and place it in a sizable bowl with a spout. The cheesecloth will be too thick to strain the rice milk if it is doubled.
  3. Pour the rice milk into the cheesecloth using the mesh strainer after pressing the pulp with a rubber spatula to extract as much liquid as you can. Rice and almond pulp should be thrown away. To move the crushed rice around, gather the corners of the fabric and massage the milk into the fibers. Pouring the mixture directly into the fine mesh strainer can be done if you don’t mind your beverage having some sediment in it without using cheesecloth. The cheesecloth is worth the work, though, if you want it without the silt.
  4. The remaining 4 cups of water, milk, vanilla extract, salt, and ground cinnamon should all be added. Whisk until smooth. After each addition, mix, then taste to adjust the sweetness to your preferred level. With a cinnamon stick for decoration, chill and serve over ice.

Vegan Eggnog

There is no middle ground—you either adore eggnog or detest it. Although it is dairy-free and vegan-friendly, this variation of the traditional holiday mocktail has a texture and flavor that is close to the original. In this recipe, both cashews and full-fat coconut milk are used to provide the richness, thickness, and delectable creamy texture that is often attained with eggs and heavy cream. Each icy glass of eggnog has a unique flavor thanks to the addition of maple syrup and Medjool dates, which naturally sweeten the beverage.


  • 6 pitted Medjool dates
  • 1 c. (115 g.) raw cashews
  • 2 1/4 c. water, plus more for soaking
  • 1 c. canned full-fat coconut milk
  • 1/4 c. pure maple syrup
  • 1/3 c. bourbon or rum (optional)
  • 1 tbsp. pure vanilla extract
  • 1 tsp. ground cinnamon
  • 1/4 tsp. grated fresh nutmeg, plus more for serving
  • 1/4 tsp. kosher salt
  • Dairy-free whipped topping, such as Silk dairy-free heavy whipping cream, for serving


  1. In a sealable container, combine dates and cashews; add at least 2″ of water; cover; and soak for at least 4 hours or up to 12 hours.
  2. Dates and cashews should be rinsed and drained before being placed in a powerful blender. Add the milk, maple syrup, vanilla, cinnamon, nutmeg, salt, and 2 1/4 cups of water and blend until the mixture is smooth and creamy.
  3. Refrigerate eggnog for at least 2 hours and as long as 3 days, depending on how thick and cold it becomes, in a resealable jar or another airtight container.
  4. Serve chilled (shake the ingredients if it has separated before serving)

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