Holiday Mocktails

Chef and Cooking Instructor Jessica Tijerina shares some fun holiday mocktails inspired by countries from Korea to Chile.

Glitter & Grump

Yield:  10-12 Mocktails


1 packet lemon lime Kool-Aid
1 can frozen Limeade
2 cups sugar
6 cups water
4 cups pineapple juice
2 cups pear juice
3 cups or 1 750 mL Trader Joe’s Triple Ginger Brew (or Ginger Ale works too)
Optional:  ½ gallon lemon or lime sherbet


For the Garnish (for a single glass)

1 tablespoon honey
2 tablespoons red sugar cookie crystals
1 maraschino cherry rolled in gold edible glitter or golden sugar cookie crystals.
1 lime peel rolled in sugar and twisted


Mix all ingredients in a punch bowl and serve immediately.


Line the rim of a glass with honey and then dip into the sugar crystals.

Fill the glass with the grump drink.

Add a festive straw and sugared lime peel.

Roll a maraschino cherry in gold edible glitter or sugar cookie crystals and top the drink with whipped cream and cherry.

Cola de Mono “Monkeys Tail” A Chilean holiday favorite!

Serves: (8) 3oz. Mocktails

10 whole cloves
3 cinnamon sticks
½ cup water
1 cup milk
1 can sweetened condensed milk or (8 oz cold milk + ½ cup white sugar)
2 tablespoons instant coffee granules
1 ½ teaspoons vanilla extract

For the Garnish

Cinnamon stick

Coffee or chocolate flavored straw

  1. Gently simmer the cloves and cinnamon sticks in water until reduced by half, about 30 minutes.
  2. Add 1 cup of milk, and heat to a simmer, then stir in and dissolve the coffee.
  3. Add sweetened condensed milk.
  4. Discard the cloves and cinnamon sticks.
  5. Stir in the vanilla extract.
  6. Dip the rim of the coffee cup onto the plate with the honey and hold up side down for 1 minute or the honey will drip.
  7. Dip the rim then into the gold sugar. Turn over the cup.
  8. Add Cola de Mono drink and serve with a cinnamon stick or flavored straw.

Sujeonggwa – Korean Persimmon Punch  수정과

Serves: 4 Mocktails


8 cups water
½ cup peeled and thinly sliced ginger
8 cinnamon sticks, rinsed
1 cup light brown sugar
4 dried persimmons, stems removed

*If whole dried are not available, fresh is suitable

 Pine nuts
Persimmon (fresh or dried)
Cinnamon stick, rinsed


  1. In 2 small pots, bring 4 cups water to boil in each.
  2. Add ginger to one pot and cinnamon to the other.
  3. Simmer both for about 1 hour to obtain the best flavor has been achieved.
  4. Remove ginger and cinnamon and discard.
  5. Combine both liquids into one.
  6. Over medium heat add sugar and dissolve.
  7. Add persimmons to soften and they may be removed when serving or sliced and served as a garnish along with the pine nuts.

Milk & Cookies

Serves: 2 mugs
1 cup milk
1 ½ tablespoons maple syrup
½ teaspoon vanilla
1/8 teaspoon cinnamon
Ice for shaker
Sprinkles for the rim of the mugs
Mini cookies for garnish

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