The festive season is a time for celebration, treats and indulgence. We know that sometimes people feel the need to turn to alcohol more than they usually would. However, there are lots of great non-alcoholic alternatives out there, that can be fun to make too.
Today, on our 8th day of 12 Days of Festive Tips, we are sharing some festive favourite mocktail recipes put together by our team in Wolverhampton, including a bonus sweet treat recipe! Why not try them out with friends and family this season and get into the festive spirit together?
Non-alcoholic Mulled Wine
- Cranberry juice
- Cinnamon sticks
- Lemon slices
- Orange slices
- Star anise
Begin by pouring cranberry juice into a saucepan and add all the ingredients. Simmer on the hob until warmed through and ingredients have infused.
Strain through a sieve and enjoy!
Bonus tip: When cold add lemonade to make a tasty fizzy mocktail.
- 3 cups whole milk
- 1 tablespoon vanilla extract
- 2 cups heavy cream
- 1 and 1/2 teaspoons nutmeg, freshly grated
- 3 eggs, room temperature
- 4 egg yolks, room temperature
- 1/3 cup sugar
- 1/4 teaspoon salt
- whipped cream (for topping)
- ground cinnamon (for topping)
- extra nutmeg (for topping)
Place heavy cream and grated nutmeg in a large bowl with a fine-mesh sieve on top. Set aside.
In a saucepan, combine milk and vanilla. Cook over medium heat, swirling occasionally, until bubbles form around the sides and the milk starts steaming.
In another bowl, vigorously beat together the eggs, yolks, sugar, and salt for approximately 3-5 minutes until the mixture is thickened and pale. Add in the milk in a slow stream and whisk to incorporate. Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon for about 6 minutes, or until the mixture reaches 165 F. Immediately strain into the bowl with the heavy cream.
Place in fridge & cool completely for at least 2 hours.
Pour into only 3/4 of the glass. Top with whipped cream, cinnamon, and freshly grated nutmeg.
Salted Caramel and Biscoff Cookies
- Half a stick of butter
- 1/3 cup brown sugar
- 1/3 cup caster sugar
- Plain flour (approx. 1 + ½ cups)
- 2 tablespoons of biscoff spread
- Sea salt
Preheat your oven to gas 5 and line a baking tray with baking paper.
Melt the butter in a bowl until it starts to run but is still slightly chunky. Add both the brown and caster sugar and mix.
Now add your sifted flour in parts and mix until it forms a dough that has almost a playdoh texture. Not too sticky but not dry either.
Now fold in your Biscoff spread gently so it swirls throughout the dough.
Take a ball of dough in the palm of your hand, and press your thumb into the centre of it, forming a small pocket.
Add about a teaspoon of caramel into the pocket and gently fold the dough over slightly and place onto the baking sheet.
After you have placed each ball of dough on the baking sheet spread apart so that there is space in between each cookie, gently press down on them to flatten them slightly and then sprinkle a pinch of sea salt over each cookie, focusing on the areas where the caramel is exposed.
Now bake your cookies for approx. 20 mins until golden and firm to touch but slightly soft when you press down.
Allow to cool for about 10 mins and enjoy!
Make sure you continue to follow along with Aquarius’ 12 Days of Festive Tips, put together by our Young People Team. You can follow along with the campaign on our Facebook and Twitter or check out the hashtag #Aquarius12Days. You can view our advice sheets for Alcohol use and Staying Safe when you’re out with friends for even more guidance this festive season.
If you are looking for support, check out our young people services in your area here.