Mocktail Recipes for the Christmas Season


You know how it goes – chestnuts roasting on an open fire, Jack Frost nipping at your nose...but there’s one thing that’s missing: mocktails! So what are you waiting for? Bring some non-alcoholic fun to your holiday service this year with the help of these six merry mocktails. Bonus: your kitchen or bar can make them in batches.


Hot Mulled Cider

Prep Time: 5 min Total Time: 10 min Serves:  8


Top this hassle-free mulled cider off with slices of orange for the perfect citrusy touch.



2 qts apple cider

2 sticks cinnamon

2 whole allspice berries

2 whole cloves

1 orange, thinly sliced


1. Place all ingredients in a large saucepan and bring to a simmer on the grates of the grill or over a burner.

2. To serve, ladle into individual mugs. Serve hot.


Virgin Peach Bellini

Prep Time: 5 min Total Time: 10 min Serves:  8

Nothing says brunch like a Bellini! This non-alcoholic version will be a hit with brunchers that need to stay focused for a day of shopping.



1/2 tsp honey

1/4 cup peach nectar

1 small scoop lemon sherbet

Sparkling lemonade

Fresh peach slices, for garnish

Mint, for garnish



1. Add honey and peach nectar to a champagne flute.

2. Add scoop of sherbet and top with sparkling lemonade.

3. Garnish with peach slices and mint, and serve immediately.


Tip: For a large crowd or holiday party, triple recipe and prepare in a punch bowl. Top up with soda immediately before serving.


The Ginger Mule

Prep Time: 5 min Total Time: 12 min Serves: 1


Give this drink the presentation it deserves, stock up on copper mugs to give customers the classic experience.




6 - 8 leaves mint

1 oz light agave syrup

juice of 1/2 lime

2 oz ginger beer



1. Fill a cocktail glass (preferably a copper Moscow mule mug) with ice.

2. Muddle the mint leaves in the bottom of a cocktail shaker. Add the agave and lime juice. Shake well. Strain into prepared cocktail glass filled with ice, and top with the ginger beer. Serve immediately.


Peppermint Hot Chocolate

Prep Time: 5 min Total Time: 20 min Serves: 4


A festive makeover for a winter classic.  



1/3 cup unsweetened cocoa powder

1 quart milk

1/2 cup semisweet chocolate chips (3 ounces)

7 peppermint sticks; 3 crushed (1/4 cup), 4 left whole

pinch of salt


1. Place cocoa in a medium saucepan. Gradually whisk in milk until cocoa has dissolved. Add chocolate chips and crushed peppermint; simmer over medium heat, stirring occasionally, until chocolate and peppermint have melted, 8 to 10 minutes.

2. Bring to a boil and remove from heat. Add salt.

3. To serve, add a ladleful into a mug and reheat. Serve with a peppermint stick.


Pomegranate Sparkling Mocktail

Prep Time: 5 min Total Time: 25 min Serves: 8

Why should the grown-ups have all the fun? Whip up this mocktail for the kids to enjoy at your next Holiday get-together.


32 oz 100% pomegranate juice
2 tbsp grenadine

2 cups sugar, or 1 cup Domino Blend, or 3-4 tablespoons Stevia

Sparkling water, Lime LaCroix, Orange or Cran-Raspberry

candy canes





1. In a saucepan, bring pomegranate juice to boil. Reduce heat and simmer until liquid is reduced by half about 15 – 20 minutes. Add sugar/natural sweetener and stir until completely dissolved.

2. Pour into sealable container and refrigerate until completely chilled (will last several weeks in the fridge).

Sparkling Mocktail

1. Fill a glass with ice.

2. Add 1 ½ – 2 tablespoons grenadine to a glass and top with ½ cup sparkling water.

3. Add a candy cane and serve!


Eggnog Hot Chocolate

Prep Time: 10 min Total Time: 20 min Serves: 8


A delicious way to take your hot chocolate to the next level and get that classic holiday staple – eggnog – on the menu.



2½ c. milk

12 oz. bittersweet chocolate

4 c. eggnog

1 tsp. vanilla extract

¼ c. coffee liqueur (optional)

whipped cream

Cinnamon or peppermint sticks


1. In medium saucepan, bring milk and chocolate just to a simmer, whisking chocolate until melted and smooth. Remove from heat and let stand 2 minutes.

2. Stir in eggnog and gently heat over low heat until very warm.

3. To serve, add a ladleful to a mug and reheat. Stir in vanilla and coffee liqueur, if using.

4. Top with whipped cream and a cinnamon stick.


About the Author

Jackie Prange

Jackie was a Content Marketing Specialist and Social Media strategist at TouchBistro before moving into business development role. She covered the latest food, dining, and technology trends for the restaurant industry. A lover of all things coffee, Jackie’s hobbies include breakfast, lunch and dinner.

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