It's time to toast the holidays.... but not everybody wants to party hardy at the bar. Whether you are the designated driver, underage, pregnant or don’t like or want to drink, non-alcoholic mixed beverages are a fun way to satisfy your thirst.
Mixologist Toni Jacaruso knows a “mock”tail doesn’t have to be complicated to be tasty. Club soda with a splash of cranberry juice and lime is a simple and delicious way to spice up common household ingredients. Club soda with orange juice works just as well. Smoothies are a frozen option. Just mix your favorite fresh fruit with vanilla yogurt, ice and blend away!
For the more adventurous, here are a few fun recipes.
Candy Cane Punch
¼ cup lemon juice
16-ounce can frozen orange juice
¼ cup sugar
1 egg white
4-6 hard peppermint candies
4 peppermint candy canes
Ginger ale or lemon/lime soda
Put all of the ingredients except the candy canes and ginger ale in a blender.
Blend until candies are liquefied.
Divide evenly between 4 tall glasses, then add soda. Stir gently to mix.
Use peppermint candy canes as stirrers.
Christmas Island
1 bottle Pina Colada mix
1 quart softened vanilla ice cream or frozen yogurt
1 quart pineapple juice
Mix all of the ingredients in blender.
Freeze if not using immediately.
To serve: Put 2 scoops in tall glass. For a little fizz, try topping this frozen delight with lemon-lime soda.
Garnish with pineapple.
The book Celebrating Our Raw Nature by Chef Dorit also has some more intricate yummy ideas. Here she shares some of her creations:
Papaya Delight
Yield: 4 to 5 servings
This is a quick and delicious way to boost your supply of digestive enzymes.
1 green papaya, peeled, seeded, and sliced
2 cups coconut water
1 Red Delicious apple, quartered
1/2 teaspoon freshly squeezed lime juice
Combine all the ingredients in a high-powered blender, and process until smooth. Serve in wine glasses or champagne flutes.
Almond Mylk
Yield: about 5 cups
This is a great recipe for novices, as well as anyone who is lactose intolerant but enjoys the flavor of dairy-based dishes.
2 cups raw almonds, soaked 8 to 12 hours
3 to 4 cups water
Combine 1/2 cup of the almonds and about 1 cup or more of the water in a high-powered blender, and process on high for 2 to 3 minutes, or until the mixture is completely smooth and creamy.
Place a nut milk bag or a cheese cloth bag over a wide-mouth container and pour the milk through it.
Squeeze to remove all the liquid. Put the pulp in the freezer to use in other recipes.
Process the remaining almonds and water in batches in the same fashion.
Serve immediately or thoroughly chilled. Sweeten with agave or stevia, and flavor with cinnamon, nutmeg and vanilla.
Creamy Holiday Carrot Drink
Yield: 4 to 5 servings
4 to 5 carrots
2 to 3 cups water
3/4 cup almond mylk (see recipe above)
1/2 teaspoon ground cardamom
1 slice fresh ginger
1 clove
Dash of Celtic sea salt
Juice the carrots. Transfer the juice to a high-powered blender and add the remaining ingredients.
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