MOFAS would like to wish you Happy Holidays! As you plan your get-togethers and celebrations, consider some of these festive, alcohol-free mocktails that can be enjoyed by all of your guests, including pregnant people, children, and those who choose not to drink alcohol.
These mocktails are a fun and delicious way to practice 049 — zero alcohol for nine months of pregnancy. There is no known safe amount of alcohol use during pregnancy, and the safest choice you can make is not to drink any alcohol while you are pregnant.
Once you’ve made the mocktail(s) of your choice, upload a picture to Facebook, Twitter, or Instagram and use #MOFASmocktails to share your creation.
- 4 cups cranberry juice
- 2 cups pineapple juice
- 2 cups orange juice
- Sprite or sparkling water (optional)
- Stir juices and ice together in a pitcher. Add Sprite or sparkling water, if desired. Pour into glasses and serve.
- 2 tablets of Mexican chocolate
- 4 cups of milk
- Place each tablet of chocolate on a cutting board and cut each into 6-8 wedges.
- Place the milk in a saucepan over medium heat. Once the first small bubbles begin to appear, add the wedges of chocolate and continue heating, stirring slowly but constantly, until the chocolate has melted. Do not let the milk boil.
- Use a molinillo or whisk to create froth (either in the pan or after the hot chocolate has been poured into cups).
- 3 cups almond milk
- ¼ cup maple syrup
- 1 tablespoon coconut butter, melted
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- Dash of sea salt
- Blend all the ingredients together until evenly combined. Serve with a dash of cinnamon.
- 1 milk chocolate bar, broken into squares
- 7 ounces milk
- 2.25 ounces vanilla syrup
- Cocoa powder to garnish
- Pour the milk into a small saucepan and heat on low until simmering. Stir often.
- Drop the squares of chocolate into the milk and continue to stir until chocolate has melted.
- Cool the mixture for approximately 1hour and then chill in the refrigerator.
- Lightly wet the rim of a martini glass and then dip on a plate with the cocoa, if desired.
- Empty the mixture into a cocktail shaker and add the vanilla syrup. Shake the cocktail over ice for about 50 seconds and then double-strain into a glass.
- 1 oz. lime juice
- 1 oz. pineapple juice
- 2 oz. white grape juice
- 3 oz. lemon-lime soda (such as Sprite or Sierra Mist)
- Fresh mint leaves
- Fresh blueberries
- Fill a cocktail shaker with ice, lime juice, and pineapple juice. Mix.
- Add white grape juice, mint, and blueberries. Using the back of a spoon, crush a couple of the blueberries.
- Shake all ingredients well and strain into a large glass filled with ice.
- Top with lemon-lime soda and garnish with a few fresh blueberries (optional).
- Frozen raspberry lemonade concentrate
- 3 cups cold water
- Raspberries (frozen or fresh)
- Sparkling white grape juice
- In a small pitcher mix frozen lemonade concentrate and three cups of water.
- For ice-cubes, sprinkle raspberries into an ice cube tray and then slowly pour the raspberry lemonade mix over them. Set the remaining drink mix aside until later.
- When ready to serve, add ice cubes to each glass and pour about one tablespoon of the raspberry lemonade in the bottom of each glass. Top off the glass with sparkling grape juice.
- 2 frozen bananas, broken in half
- 1 1/4 cup chilled coconut milk from a carton
- 2 tablespoons maple syrup
- 3/4 teaspoon ground nutmeg, plus more for garnish
- Combine the bananas, coconut milk, maple syrup, and nutmeg in a blender. Pulse a few times to begin to break up the bananas then blend on high until completely smooth, about 1 minute. Serve garnished with additional nutmeg if desired
- 1/3 cup pomegranate juice
- 1/2 cup all-natural blueberry jam
- 1 bottle non-alcoholic champagne or sparkling cider, chilled
- Fresh blueberries for garnish, optional
- Heat the pomegranate juice in a small saucepan until hot but not boiling. Add the jam and whisk until smooth. Remove from heat and transfer to a fine mesh strainer set over a pitcher.
- Using a rubber spatula or spoon, press the mixture to extract the liquid, leaving any solids or seeds behind; let syrup stand until completely cooled. Refrigerate until ready to use.
- To serve, pour two to three teaspoons of the syrup into champagne flutes and top with champagne or sparkling cider. Float a few blueberries in each drink for garnish, if desired. Serve immediately.
- 2 cups boiling water
- 2 black tea bags
- 2 cinnamon sticks
- 1/2 cup sugar
- 3 cups pomegranate juice
- 1 cup freshly squeezed orange juice
- 1 medium orange, sliced into thin rounds
- 1 medium lemon, sliced into thin rounds
- 1 medium lime, sliced into thin rounds
- 1 medium apple, cored and cut into 1/2-inch chunks
- 3 cups carbonated water
- Pour the boiling water over tea bags and cinnamon sticks and steep for 5 minutes. Discard tea bags and stir in sugar to dissolve.
- In a large jar or pitcher, combine tea, cinnamon sticks, pomegranate juice, orange juice, orange, lemon, lime, and apple. Refrigerate for at least 1 hour and preferably overnight.
- Just before serving, stir in carbonated water. Serve in glasses over ice.
- 1 ounce grenadine
- 8 ounces Coke
- 1 maraschino cherry
- Fill a highball glass 3/4 of the way with ice. Pour grenadine over ice, followed by the Coke. Garnish with a cherry and serve with a straw.
- 6 cups apple cider
- 1/2 teaspoon whole cloves
- 1/4 teaspoon ground nutmeg
- 3 cinnamon sticks
- In 3-quart saucepan, heat ingredients to boiling over medium-high heat. Reduce heat; simmer uncovered 10 minutes.
- Before serving, strain cider mixture to remove cloves and cinnamon, if desired. Serve hot.
- 2 cups cranberry-raspberry juice
- 2 cups seltzer
- 2 tablespoons lime juice, plus 4 wedges for garnish
- ½ cup frozen raspberries, for garnish
- Combine cranberry-raspberry juice, seltzer and lime juice in a pitcher. Divide among 4 ice-filled glasses. Garnish with frozen raspberries and lime wedges.