Celebrate the New Years with These 6 Delicious Alcohol-Free Party Libations

 

With New Year’s Eve and Day just a few days away, there is much party and menu planning going on. Why not include one or more of the following delicious and refreshing alcohol-free party libations to your menu. Alcohol-free refreshments are great for minors, designated drivers, those that don’t drink alcohol, and really, just plain anyone. So, while the following punch and drink recipes may be alcohol-free, they are definitely not taste-free. Brimming with flavor and texture, these alcohol-free drink recipes are sure to please you and all of your party guests.

Alcohol-Free Cranberry Citrus Punch

1 bottle (32 ounces) real cranberry juice (I use Lakewood brand)
32 ounces real orange juice
3 bottles (25 ounces each) Pellegrino mineral water (may substitute with another brand)

Combine all three ingredients into a large punch bowl and garnish with fresh citrus slices (orange, lemon or lime). To keep your punch cold without diluting it, make an ice ring using a bundt pan or other deep baking dish. Makes 34 – 4 ounce punch servings or 17 – 8 ounce servings.

Mock Champagne PunchMock Champagne Punch

1 – 2 liter bottle white grape juice (unsweetened)
1 – 2 liter bottle stevia sweetened ginger ale
1 – 1 liter bottle of real apple juice (unsweetened)

Combine all ingredients in a large punch bowl and drop in ice, or preferably an ice ring to keep the punch cold. Makes approximately 42 – 4 ounce punch size servings, or 21 – 8 ounce size servings.

Alcohol-Free Sparkling Ginger Pineapple Punch

3 cups water
2 cups raw agave nectar
2 cups thinly sliced fresh ginger root
6 cups pineapple juice (unsweetened)
1/2 cup lemon juice
1/2 cup lime juice
9 cups plain sparkling or mineral water
ice or ice ring

Combine the 3 cups of water, agave nectar and ginger in a saucepan and bring to a low boil over medium heat, while stirring frequently until agave nectar is fully dissolved. Reduce heat, cover and cook at a simmer for 10 minutes. Remove from heat, uncover and let mixture steep for another 15 minutes. Spoon out the ginger slices and transfer mixture into the fridge to chill for 3 hours.

When ready to assemble punch, combine the ginger syrup, pineapple juice, lemon juice, lime juice and sparkling water (or mineral water) in a large punch bowl and stir to blend. Add in ice, or preferably an ice ring, and serve. Makes approximately 40 – 4 ounce punch size servings, or 20 – 8 ounce size servings.

Pumpkin Ice-Cream Nog

1 cup pumpkin puree
1-1/2 cups vanilla ice-cream (regular or non-dairy)
2-1/2 cups milk (regular or non-dairy)
1/2 teaspoon ground cinnamon
a pinch of nutmeg

Combine all ingredients in a blender and puree until smooth. Transfer into serving glasses and serve with an optional garnish of nutmeg sprinkle or a dollop of whipped cream.

Non-Alcoholic Candy Cane Shots

non-dairy vanilla flavored milk (coconut milk works real well with this recipe)

Mini-Candy Canes

Crush a few candy canes until they are dust, and sprinkle a little in the bottom of some pretty shot glasses, and then rim the edges of each glass with the rest. Fill each glass with milk and dip a candy cane in right before serving. Enjoy! (this is a fun treat for kids and adults alike)

Salted Caramel Hot Cocoa with Whipped Cream

8 ounces milk (regular or non-dairy) * I prefer to use coconut or almond milk
8 ounces cream (regular or non-dairy) * I again, prefer to use coconut cream
4 ounces dark chocolate (regular or non-dairy)
4 ounces chocolate caramel (extra for drizzling) – (regular or non-dairy)
sea salt

* freshly made whipped cream (cream beaten to stiff peaks, with added stevia or raw sugar to sweeten)

In a saucepan over medium-low heat, add in HALF of the milk, HALF of the cream and all of the dark chocolate. Stir continuously until the chocolate is melted.  Add in the remaining milk, remaining cream, the chocolate caramel and a pinch of sea salt. Whisk until mixture is heated through and has a velvety cream texture.

Pour hot cocoa into 2 mugs, and top with some fresh whipped cream, a drizzle of chocolate caramel and a small pinch of sea salt.  Makes 2 servings.

Happy New Years & Bon Veggie Appetit!

Gina “The Veggie Goddess” Matthews