{"id":6582,"date":"2025-11-27T14:30:00","date_gmt":"2025-11-27T17:30:00","guid":{"rendered":"https:\/\/euamoonatal.com\/?p=6582"},"modified":"2026-10-15T07:07:38","modified_gmt":"2026-10-15T10:07:38","slug":"5-christmas-and-new-year-mocktail-recipes","status":"publish","type":"post","link":"https:\/\/euamoonatal.com\/en\/5-christmas-and-new-year-mocktail-recipes\/","title":{"rendered":"5 Christmas and New Year Mocktail Recipes"},"content":{"rendered":"<html><body><p class=\"summarization\"><strong>These five Christmas and New Year mocktails combine festive fruit, herbs and spices with straightforward preparation. Find ingredient lists, methods, vegan variations, serving suggestions and make-ahead tips, plus guidance on checking allergens and organising a drinks station. All quantities should be scaled to the recipes and serving sizes you choose.<\/strong><\/p>\n<p><strong>Christmas mocktails<\/strong> offer plenty of flavour for a festive toast without adding spirits or wine. Try these five drinks for Christmas dinner or New Year\u2019s Eve, with colourful garnishes and simple serving ideas.<\/p>\n<p><\/p>\n<h2>Why Serve Mocktails at Christmas?<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/festive-alcohol-free-drinks-6582-1.webp\" alt=\"Festive alcohol-free drinks\" title=\"Festive alcohol-free drinks\"><\/p>\n<p><strong>Christmas mocktails<\/strong> give guests who do not drink alcohol an appealing choice. Check ingredients and individual needs rather than assuming that every non-alcoholic drink suits everyone.<\/p>\n<p>They can offer a choice for drivers, pregnant guests and people avoiding alcohol. For anyone who needs to avoid alcohol completely, check all mixers, extracts and substitutes; some products marketed as alternatives contain residual alcohol. Children also need age-appropriate ingredients and portions.<\/p>\n<p><strong>Practical Benefits<\/strong><\/p>\n<ul>\n<li><strong>Choice:<\/strong> guests can join the toast with a drink that suits their preferences and dietary needs.<\/li>\n<li><strong>No added alcoholic drinks:<\/strong> the recipes do not require spirits, wine or beer. Keep them separate from alcoholic versions and check product labels.<\/li>\n<li><strong>Control over sweetness:<\/strong> add syrup gradually or leave it out where the juice is already sweet. Fruit juice, honey and agave still contribute sugars.<\/li>\n<li><strong>Cost and planning:<\/strong> straightforward fruit-and-soda recipes can be economical, depending on ingredients and portions.<\/li>\n<li><strong>Creativity:<\/strong> seasonal flavours and simple garnishes can make the drinks part of the festive table.<\/li>\n<\/ul>\n<p><strong>Adding to the Celebration<\/strong><\/p>\n<p>Ingredients such as <strong>pomegranate<\/strong>, tangerine, rosemary, cinnamon and ginger bring colour and aroma. Sparkling water adds bubbles without extra syrup.<\/p>\n<p>Match the drinks with small appetisers or desserts: citrus notes contrast with richer foods, while chocolate, cinnamon and mint work with festive sweets.<\/p>\n<p><strong>Quick Serving Tips<\/strong><\/p>\n<ul>\n<li><strong>Prepare components:<\/strong> make suitable fruit bases and syrups ahead, cool promptly and refrigerate until needed.<\/li>\n<li><strong>Set up a drinks station:<\/strong> provide glasses, clean ice, garnishes and chilled sparkling water, with clear ingredient information.<\/li>\n<li><strong>Garnish simply:<\/strong> citrus slices, a few pomegranate seeds or a washed herb sprig provide colour without elaborate preparation.<\/li>\n<li><strong>Label the choices:<\/strong> identify ingredients and any vegan variations. Keep alcohol-containing products and utensils separate.<\/li>\n<\/ul>\n<h2>Festive Ingredients and Where to Buy Them<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/citrus-pomegranate-and-herb-ingredients-6582-2.webp\" alt=\"Citrus, pomegranate and herb ingredients\" title=\"Citrus, pomegranate and herb ingredients\"><\/p>\n<p>Choose ingredients that are available at a sensible price. Seasonal produce, own-brand products and suitable frozen fruit can all be useful, depending on the recipe.<\/p>\n<p><strong>Useful Festive Ingredients<\/strong><\/p>\n<p>The following is a selection of useful ingredients, not a complete shopping list for six portions of every recipe. Check the individual recipes before buying and measure juice rather than relying on a fixed number of fruit.<\/p>\n<ul>\n<li><strong>Pomegranate seeds<\/strong> \u2014 useful for syrup and garnish; the yield per fruit varies. Cranberries provide a different flavour and need an appropriate preparation method rather than a direct weight-for-weight swap.<\/li>\n<li><strong>Tangerine juice<\/strong> \u2014 measure the volume needed for your chosen batch; orange juice is an alternative with a different flavour.<\/li>\n<li><strong>Orange juice<\/strong> \u2014 a citrus base; dilute concentrates according to their label, not an assumed 1:1 ratio.<\/li>\n<li><strong>Lemon juice<\/strong> \u2014 adds acidity. Use lemon or lime to taste rather than substituting vinegar as though it were the same ingredient.<\/li>\n<li><strong>Sparkling water or soda water<\/strong> \u2014 for bubbles; tonic changes the flavour and contains quinine, so check suitability before substituting it.<\/li>\n<li><strong>200 g sugar and 200 ml water<\/strong> \u2014 a convenient batch of simple syrup; use only the measured amount needed in each drink and refrigerate the remainder promptly.<\/li>\n<li><strong>Fresh ginger<\/strong> \u2014 around 50 g for the ginger syrup below. Ground ginger gives a different texture and strength, so start with less if using it.<\/li>\n<li><strong>Cinnamon sticks<\/strong> \u2014 for infusions; a small pinch of nutmeg creates a different flavour rather than an identical substitute.<\/li>\n<li><strong>Fresh rosemary<\/strong> \u2014 for infusion and garnish; thyme or basil offers another flavour.<\/li>\n<li><strong>A small bunch of mint<\/strong> \u2014 for freshness and the chocolate drink; wash and sort the leaves before use.<\/li>\n<li><strong>Fresh or frozen fruit<\/strong> \u2014 useful for pur\u00e9es or suitable garnishes. Follow frozen-fruit preparation instructions, including cooking where required.<\/li>\n<li><strong>Plenty of clean drinking-water ice<\/strong> \u2014 for serving; handle with a clean scoop or tongs.<\/li>\n<\/ul>\n<p><strong>Shopping and Saving<\/strong><\/p>\n<p>Compare prices and quality across the options available locally:<\/p>\n<ul>\n<li><strong>Markets and greengrocers:<\/strong> compare the cost and condition of fresh fruit and herbs.<\/li>\n<li><strong>Supermarkets and bulk suppliers:<\/strong> larger packs of sparkling water or sugar may be cheaper per unit, provided you can use them.<\/li>\n<li><strong>Specialist shops:<\/strong> useful for a wider choice of spices or syrups; check ingredients and prices.<\/li>\n<li><strong>Online shops:<\/strong> helpful for less common products, but include delivery costs and storage requirements in your comparison.<\/li>\n<li><strong>Frozen produce:<\/strong> can be economical for cooked syrups or pur\u00e9es; use as directed on the pack.<\/li>\n<li><strong>Home-grown herbs:<\/strong> mint, rosemary and basil can supply small amounts if you already grow them; wash before use.<\/li>\n<\/ul>\n<p><strong>Preparing and Storing Bases<\/strong><\/p>\n<p>Preparing components ahead can simplify serving. Use clean containers and keep perishable ingredients at 5\u00b0C or below:<\/p>\n<ol>\n<li><strong>Simple syrup:<\/strong> cool promptly, refrigerate in a clean covered container and make only what you will use within 48 hours for these home-prepared batches.<\/li>\n<li><strong>Ginger syrup:<\/strong> cool promptly, refrigerate and use within 48 hours; freeze suitable portions if preparing earlier.<\/li>\n<li><strong>Pomegranate seeds:<\/strong> refrigerate covered and use promptly, preferably within 48 hours, or freeze while fresh.<\/li>\n<li><strong>Citrus juice:<\/strong> squeeze close to serving or the day before, keep covered in the fridge and use within 48 hours.<\/li>\n<li><strong>Frozen fruit:<\/strong> follow the pack\u2019s cooking and thawing instructions before using in an uncooked drink; freezing does not make every product ready to eat.<\/li>\n<li><strong>Fresh herbs:<\/strong> store appropriately in the fridge, wash before use and discard damaged or spoiled leaves.<\/li>\n<\/ol>\n<p>Label containers with their contents and preparation date. Keep components grouped by recipe to avoid mix-ups, especially where allergies or dietary requirements are involved.<\/p>\n<h2>The Five Recipes: Ingredients, Methods and Variations<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/colourful-christmas-mocktails-6582-3.webp\" alt=\"Colourful Christmas mocktails\" title=\"Colourful Christmas mocktails\"><\/p>\n<p>The quantities below produce the approximate number of servings shown. Glass size, ice and how much syrup you use affect the final yield.<\/p>\n<p><strong>1. Pomegranate and Tangerine Spritz<\/strong><\/p>\n<p>Ingredients: approximately six generous glasses<\/p>\n<ul>\n<li><strong>400 ml tangerine juice<\/strong>, preferably freshly squeezed<\/li>\n<li><strong>200 ml orange juice<\/strong><\/li>\n<li><strong>200 g pomegranate seeds<\/strong>, half for syrup and half for garnish; plus 100 ml water and 50 g sugar for the pomegranate syrup<\/li>\n<li><strong>Up to 150 ml simple syrup<\/strong>, optional and added gradually to taste; the pomegranate syrup already adds sweetness<\/li>\n<li><strong>1 litre chilled sparkling water<\/strong><\/li>\n<li><strong>Ice<\/strong>, for serving<\/li>\n<li><strong>Washed rosemary sprigs and tangerine slices<\/strong>, to garnish; basil is an alternative herb<\/li>\n<\/ul>\n<p><strong>Method<\/strong><\/p>\n<ol>\n<li><strong>Make pomegranate syrup:<\/strong> simmer 100 g of the seeds with 100 ml water and 50 g sugar for about 5 minutes, pressing gently, then strain. Cool promptly and refrigerate.<\/li>\n<li><strong>Make the base:<\/strong> combine the tangerine and orange juices in a jug.<\/li>\n<li><strong>Add pomegranate:<\/strong> stir in the cooled pomegranate syrup, then add the optional simple syrup gradually only if needed.<\/li>\n<li><strong>Serve:<\/strong> divide ice, the remaining pomegranate seeds and the fruit base among six large glasses. Divide the sparkling water between them and stir gently; allow room for the full recipe rather than filling each glass two-thirds with concentrated base.<\/li>\n<li><strong>Finish:<\/strong> add a washed rosemary sprig and tangerine slice. For children, omit loose hard or woody garnishes.<\/li>\n<\/ol>\n<p><strong>Variations<\/strong><\/p>\n<ul>\n<li>Tonic water provides a bitter note, but contains quinine; sparkling water remains the simple default and is preferable where tonic is unsuitable.<\/li>\n<li>Grapefruit changes the citrus flavour, but can interact with some medicines. Keep tangerine or orange where that is a concern.<\/li>\n<\/ul>\n<p><strong>2. Apple and Ginger Fizz<\/strong><\/p>\n<p>Ingredients: approximately six small glasses<\/p>\n<ul>\n<li><strong>600 ml apple juice<\/strong>, preferably with no added sugar; it still contains naturally occurring sugars<\/li>\n<li><strong>Up to 100 ml ginger syrup<\/strong>, made as below or bought ready-made and checked for ingredients<\/li>\n<li><strong>500 ml chilled sparkling or soda water<\/strong><\/li>\n<li><strong>50 g fresh ginger, 100 g sugar and 100 ml water<\/strong>, for a batch of syrup; measure only the amount required above<\/li>\n<li><strong>Juice of 1 lemon<\/strong>, added to taste<\/li>\n<li><strong>Thin apple slices<\/strong>, to garnish<\/li>\n<li><strong>Ice<\/strong>, for serving<\/li>\n<\/ul>\n<p><strong>Method<\/strong><\/p>\n<ol>\n<li><strong>Make ginger syrup:<\/strong> slice the ginger and simmer with 100 g sugar and 100 ml water for about 10 minutes. Strain, cool promptly and refrigerate. Measure up to 100 ml for this recipe; do not add the whole batch automatically.<\/li>\n<li><strong>Mix:<\/strong> combine the apple juice, ginger syrup added gradually and lemon juice to taste.<\/li>\n<li><strong>Taste:<\/strong> adjust cautiously; sweet apple juice may need less syrup than the full allowance.<\/li>\n<li><strong>Serve:<\/strong> divide the base and ice among six glasses, then divide the sparkling water between them and stir gently.<\/li>\n<li><strong>Decorate:<\/strong> add an apple slice just before serving.<\/li>\n<\/ol>\n<p><strong>Variations<\/strong><\/p>\n<ul>\n<li>Infuse a cinnamon stick in the syrup for extra warmth, then remove it before serving.<\/li>\n<li>Replace apple juice with pear juice for a different flavour, adjusting sweetness to taste.<\/li>\n<\/ul>\n<p><strong>3. Cranberry and Rosemary Cooler<\/strong><\/p>\n<p>Ingredients: approximately six generous glasses<\/p>\n<ul>\n<li><strong>400 ml cranberry juice or cranberry juice drink<\/strong>; dilute concentrate according to the label and check how much sugar it already contains<\/li>\n<li><strong>200 ml orange juice<\/strong><\/li>\n<li><strong>Up to 150 ml simple syrup<\/strong>, with 100 ml for infusion and the remainder optional<\/li>\n<li><strong>1 litre chilled sparkling water<\/strong><\/li>\n<li><strong>A small amount of suitable cranberry garnish<\/strong> \u2014 optional; follow frozen-product instructions, and omit whole berries for young children<\/li>\n<li><strong>2 rosemary sprigs for infusion, plus small sprigs for garnish<\/strong>, all washed<\/li>\n<li><strong>Ice<\/strong>, for serving<\/li>\n<\/ul>\n<p><strong>Method<\/strong><\/p>\n<ol>\n<li><strong>Infuse rosemary:<\/strong> warm two sprigs gently in 100 ml simple syrup. Leave briefly to infuse, remove the rosemary, cool promptly and chill.<\/li>\n<li><strong>Combine the base:<\/strong> mix cranberry and orange juices with the rosemary syrup added gradually to taste.<\/li>\n<li><strong>Adjust:<\/strong> use the remaining optional syrup only if the juice mixture needs it.<\/li>\n<li><strong>Serve:<\/strong> divide the base and ice among six large glasses, add the sparkling water in equal portions and stir gently.<\/li>\n<li><strong>Finish:<\/strong> add a small washed rosemary sprig and suitable berry garnish if using; remove woody garnishes before drinking.<\/li>\n<\/ol>\n<p><strong>Variations<\/strong><\/p>\n<ul>\n<li>Use pomegranate juice instead of cranberry for another richly coloured drink.<\/li>\n<li>Add a little lemon juice for extra acidity.<\/li>\n<\/ul>\n<p><strong>4. Spiced Citrus Punch<\/strong><\/p>\n<p>Ingredients: approximately ten generous servings<\/p>\n<ul>\n<li><strong>1.5 litres orange juice<\/strong><\/li>\n<li><strong>500 ml pineapple juice<\/strong>, or apple juice for a variation<\/li>\n<li><strong>Up to 200 ml simple syrup<\/strong>, optional and added to taste<\/li>\n<li><strong>2 cinnamon sticks and 200 ml water<\/strong>, for infusion<\/li>\n<li><strong>4 whole cloves<\/strong> \u2014 optional, for infusion; remove before serving<\/li>\n<li><strong>1 litre chilled sparkling water<\/strong><\/li>\n<li><strong>Orange and pineapple slices<\/strong>, to garnish<\/li>\n<li><strong>Ice<\/strong>, for serving<\/li>\n<\/ul>\n<p><strong>Method<\/strong><\/p>\n<ol>\n<li><strong>Infuse the spices:<\/strong> simmer cinnamon and optional cloves in 200 ml water for 5 minutes, then strain out the whole spices. Cool promptly and refrigerate.<\/li>\n<li><strong>Mix the punch:<\/strong> combine the juices and cooled infusion, then add syrup gradually as needed.<\/li>\n<li><strong>Taste:<\/strong> adjust sweetness cautiously; the juices may already provide enough.<\/li>\n<li><strong>Serve:<\/strong> pour the chilled base into a punch bowl or jugs with ice and suitable fruit slices. Stir in sparkling water immediately before serving.<\/li>\n<li><strong>Decorate:<\/strong> use a washed orange-peel twist. Keep whole star anise and other hard spices out of individual glasses, especially children\u2019s drinks.<\/li>\n<\/ol>\n<p><strong>Variations<\/strong><\/p>\n<ul>\n<li>A little chilled black tea adds another flavour for guests who consume caffeine; this changes the total yield.<\/li>\n<li>For a different spice note, use a small amount of culinary star anise in the infusion and strain it out fully before serving.<\/li>\n<\/ul>\n<p><strong>5. Iced Mint Chocolate<\/strong><\/p>\n<p>Ingredients: approximately four servings<\/p>\n<ul>\n<li><strong>800 ml whole milk or a suitable plant-based drink<\/strong><\/li>\n<li><strong>120 g dark chocolate, chopped<\/strong>; cocoa and sugar alone make a different, less rich drink rather than an exact replacement<\/li>\n<li><strong>2 tbsp cocoa powder<\/strong><\/li>\n<li><strong>Up to 2 tbsp simple syrup or honey<\/strong> \u2014 optional; choose syrup for a vegan version, and never give honey to babies under one<\/li>\n<li><strong>A small bunch of mint<\/strong>, washed, for infusion and garnish<\/li>\n<li><strong>Ice<\/strong>, for serving<\/li>\n<li><strong>Suitable whipped cream or plant-based topping<\/strong> \u2014 optional<\/li>\n<\/ul>\n<p><strong>Method<\/strong><\/p>\n<ol>\n<li><strong>Infuse:<\/strong> warm the milk with half the mint leaves until nearly simmering. Remove from the heat and leave for 5 minutes.<\/li>\n<li><strong>Add chocolate:<\/strong> strain out the leaves, return the milk to a gentle heat and whisk in the chocolate and cocoa until smooth.<\/li>\n<li><strong>Sweeten:<\/strong> add syrup or honey only as needed after tasting a safely cooled spoonful.<\/li>\n<li><strong>Cool promptly:<\/strong> divide into suitable smaller containers or use a cold-water bath, then refrigerate within 1\u20132 hours of heating. Chill thoroughly before serving.<\/li>\n<li><strong>Serve cold:<\/strong> stir the chilled drink, pour over ice and add mint and optional topping. Keep the remainder refrigerated at 5\u00b0C or below and use within 48 hours.<\/li>\n<\/ol>\n<p><strong>Variations<\/strong><\/p>\n<ul>\n<li>A little alcohol-free vanilla flavouring adds aroma; check the label if avoiding alcohol completely.<\/li>\n<li>For a white-chocolate variation, omit the cocoa, use white chocolate and reduce or omit added syrup; sweetness and texture differ. A little lemon zest provides contrast.<\/li>\n<\/ul>\n<p>Practical tip: prepare syrups and infusions shortly ahead, cool promptly and refrigerate in clean labelled containers. Chilling them does not establish a long shelf life.<\/p>\n<h2>Glassware, Garnishes and Presentation<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/glasses-for-serving-festive-drinks-6582-4.webp\" alt=\"Glasses for serving festive drinks\" title=\"Glasses for serving festive drinks\"><\/p>\n<p>Thoughtful <strong>presentation<\/strong> can make a simple mocktail feel festive. Choose glasses and garnishes that suit both the drink and the guests.<\/p>\n<p><strong>Choosing Glasses<\/strong><\/p>\n<ul>\n<li><strong>Flutes:<\/strong> suit small servings of sparkling drinks; use a smaller portion than a large highball recipe.<\/li>\n<li><strong>Highballs:<\/strong> offer space for a fizz, ice and a simple garnish.<\/li>\n<li><strong>Coupe glasses:<\/strong> work for smaller servings of punch without large amounts of ice.<\/li>\n<li><strong>Tumblers:<\/strong> suit creamy drinks such as iced mint chocolate.<\/li>\n<li><strong>Punch bowls:<\/strong> make serving a batch easy, with a clean ladle and smaller cups alongside.<\/li>\n<\/ul>\n<p><strong>Festive Garnishes<\/strong><\/p>\n<ul>\n<li><strong>Pomegranate seeds:<\/strong> add a few for colour; omit loose seeds where unsuitable for the guest.<\/li>\n<li><strong>Tangerine or orange slices:<\/strong> add citrus aroma and a bright finishing touch.<\/li>\n<li><strong>Rosemary or mint:<\/strong> gently bruise washed herbs with a clean utensil to release their aroma. Do not blow onto a garnish before serving it.<\/li>\n<li><strong>Cinnamon:<\/strong> infuse a stick and remove it, or use only as a clearly removable adult garnish; it is not intended to be chewed or swallowed.<\/li>\n<li><strong>Sugar rims:<\/strong> provide an optional sweet finish; a half-rim lets the guest choose how much to taste.<\/li>\n<li><strong>Chocolate shavings:<\/strong> use a small amount on the mint chocolate drink, checking milk or other allergens.<\/li>\n<li><strong>Dried citrus slices:<\/strong> choose food-grade dried fruit, not decorative craft products.<\/li>\n<\/ul>\n<p><strong>Making a Simple Sugar Rim<\/strong><\/p>\n<ol>\n<li><strong>Prepare the liquid:<\/strong> pour a little tangerine juice or water onto a shallow plate.<\/li>\n<li><strong>Prepare the sugar:<\/strong> spread caster sugar, optionally mixed with finely grated washed lemon zest, onto another plate.<\/li>\n<li><strong>Moisten the rim:<\/strong> dip the edge lightly without soaking the whole glass.<\/li>\n<li><strong>Add sugar:<\/strong> press the damp rim gently into the sugar for an even coating.<\/li>\n<li><strong>Let it settle:<\/strong> stand the glass upright briefly before filling carefully.<\/li>\n<\/ol>\n<p><strong>Assembly and Serving Details<\/strong><\/p>\n<ul>\n<li><strong>Leave room:<\/strong> divide the measured base among glasses and leave enough space for the recipe\u2019s sparkling water and ice. A fixed two-thirds base ratio does not suit every recipe.<\/li>\n<li><strong>Use suitable ice:<\/strong> large cubes melt more slowly than crushed ice under similar conditions. Chill the ingredients first to limit dilution.<\/li>\n<li><strong>Colour and layers:<\/strong> pouring slowly may create a temporary gradient, but stir gently when needed for an even flavour.<\/li>\n<li><strong>Tray service:<\/strong> provide napkins and clear drink labels. Avoid sharp decorative sticks, especially for children.<\/li>\n<li><strong>Keep drinks cold:<\/strong> chill appropriate glassware and keep bases refrigerated until serving; do not expose delicate glass to sudden temperature changes.<\/li>\n<\/ul>\n<p><strong>Practical, Economical Details<\/strong><\/p>\n<ul>\n<li><strong>Prepare ahead:<\/strong> make suitable bases shortly beforehand and refrigerate in labelled containers.<\/li>\n<li><strong>Choose produce carefully:<\/strong> compare seasonal fruit with suitable frozen options, following preparation instructions.<\/li>\n<li><strong>Use citrus efficiently:<\/strong> wash fruit before taking zest, or use suitable dried slices for decoration.<\/li>\n<li><strong>Keep it simple:<\/strong> one herb sprig or citrus slice is often enough.<\/li>\n<li><strong>Useful tools:<\/strong> a zester, clean tongs, measuring jug and strainer help produce neat, consistent drinks.<\/li>\n<\/ul>\n<p><strong>Organise an assembly area<\/strong> with glasses, clean ice, small garnish containers and ingredient labels. Replenish chilled components in small amounts.<\/p>\n<h2>Options for Children, Vegan Guests and People with Allergies<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/sharing-a-festive-drink-at-home-6582-5.webp\" alt=\"Sharing a festive drink at home\" title=\"Sharing a festive drink at home\"><\/p>\n<p>Ask guests about their needs before choosing ingredients. Vegan, lactose-free and allergen-free are different descriptions, and none of these recipes should be assumed suitable for every guest.<\/p>\n<p><strong>Options for Children<\/strong><\/p>\n<p>Offer small, age-appropriate servings with less added syrup and safe garnishes. These sweet drinks are occasional treats; water should also be available. Avoid sharp sticks, whole berries or other choking hazards for young children.<\/p>\n<p><strong>Festive Mint Lemonade: About Six Small Servings<\/strong><\/p>\n<ul>\n<li><strong>700 ml cold drinking water<\/strong><\/li>\n<li><strong>Up to 200 ml freshly squeezed lemon juice<\/strong>, added gradually to taste<\/li>\n<li><strong>Up to 80 ml simple syrup<\/strong> \u2014 optional; use less if preferred<\/li>\n<li><strong>20 washed mint leaves<\/strong>, for flavouring; strain out before serving to young children<\/li>\n<li><strong>Ice<\/strong> \u2014 optional, as appropriate for the guest<\/li>\n<\/ul>\n<p><strong>Method<\/strong><\/p>\n<ol>\n<li><strong>Bruise<\/strong> the mint lightly with a little syrup, using a clean utensil.<\/li>\n<li><strong>Combine<\/strong> the water and lemon juice in a jug, adding the juice gradually to avoid making it too sharp.<\/li>\n<li><strong>Add<\/strong> the mint mixture, stir and leave briefly to infuse, then strain out the leaves.<\/li>\n<li><strong>Adjust<\/strong> with more water or a little syrup as needed, rather than automatically adding the full syrup allowance.<\/li>\n<li><strong>Serve<\/strong> in small, suitable cups. Omit loose garnishes and ice where they would present a choking risk.<\/li>\n<\/ol>\n<p><strong>Vegan Options<\/strong><\/p>\n<p>For a vegan drink, check the milk alternative, chocolate, sweetener, toppings and flavourings. Honey is not vegan, and vegan labelling does not guarantee that a product is free from milk or other allergens.<\/p>\n<p><strong>Vegan Iced Mint Chocolate: About Four Servings<\/strong><\/p>\n<ul>\n<li><strong>800 ml suitable almond or oat drink<\/strong>; choose according to the guest\u2019s allergies and check all ingredients<\/li>\n<li><strong>100 g vegan dark chocolate<\/strong>; a cocoa-and-syrup version has a different texture and needs sweetness adjusted separately<\/li>\n<li><strong>Up to 2 tbsp agave syrup<\/strong> \u2014 optional<\/li>\n<li><strong>Washed mint leaves<\/strong>, for infusion and optional garnish<\/li>\n<li><strong>Ice<\/strong>, for serving<\/li>\n<\/ul>\n<p><strong>Method<\/strong><\/p>\n<ol>\n<li><strong>Warm<\/strong> 200 ml of the plant-based drink with half the mint leaves. Remove from the heat, infuse for 5 minutes and strain.<\/li>\n<li><strong>Melt<\/strong> the chocolate in the warm liquid, stirring until smooth.<\/li>\n<li><strong>Add<\/strong> the remaining 600 ml cold plant-based drink and optional agave syrup gradually to taste.<\/li>\n<li><strong>Chill promptly<\/strong> until cold, usually about an hour depending on the container. Keep at 5\u00b0C or below and use within 48 hours of preparation.<\/li>\n<li><strong>Serve<\/strong> over ice and add a small washed mint leaf if suitable.<\/li>\n<\/ol>\n<p><strong>Checking Allergens and Avoiding Cross-Contact<\/strong><\/p>\n<p>Milk allergy is different from lactose intolerance, and nut allergy is different from coeliac disease. Confirm the guest\u2019s specific requirements, read every product label and consider preparation surfaces as well as ingredients.<\/p>\n<ul>\n<li><strong>Milk alternatives:<\/strong> choose a product suitable for the individual. Oat, soya, nut and other drinks can introduce different allergens; lactose-free cow\u2019s milk still contains milk proteins.<\/li>\n<li><strong>Gluten:<\/strong> check drinks, toppings and garnishes, including oat products and biscuits, rather than assuming a fruit garnish makes the whole drink gluten-free.<\/li>\n<li><strong>Nut allergy:<\/strong> avoid unsuitable nut drinks and toppings and check cross-contact warnings. Do not automatically substitute rice drinks for children under five, for whom they are not recommended as milk replacements.<\/li>\n<li><strong>Syrups and concentrates:<\/strong> check for relevant ingredients and sulphites. Honey is neither vegan nor suitable for babies under one; agave and simple syrup still add sugar.<\/li>\n<li><strong>Provide ingredient information:<\/strong> keep packaging available and clearly identify the ingredients in each drink.<\/li>\n<li><strong>Prevent cross-contact:<\/strong> use thoroughly cleaned equipment, separate containers and appropriate handling procedures. Do not make an allergen-free claim you cannot substantiate.<\/li>\n<\/ul>\n<p><strong>Practical precautions<\/strong><\/p>\n<ul>\n<li>Never offer a small portion to test whether a guest reacts to an allergen. Even a small amount can cause a serious reaction; follow the guest\u2019s established avoidance advice.<\/li>\n<li>Prepare suitable alternatives separately, label them clearly and protect them from shared utensils and splashes.<\/li>\n<li>Simple ingredient lists make checking easier, but fruit and herbs can also cause allergies. If suitability is uncertain, do not present the drink as safe for that guest.<\/li>\n<\/ul>\n<h2>Making Ahead, Storing Components and Setting Up a Drinks Station<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/juices-and-sparkling-water-at-a-drinks-station-6582-6.webp\" alt=\"Juices and sparkling water at a drinks station\" title=\"Juices and sparkling water at a drinks station\"><\/p>\n<p>Prepare a few components shortly before the party and plan how to keep them chilled. This reduces last-minute work without relying on unverified long storage times.<\/p>\n<p><strong>Preparing Bases and Syrups<\/strong><\/p>\n<ol>\n<li><strong>Simple syrup:<\/strong> heat 200 g sugar with 200 ml water until dissolved. Cool promptly in a suitable clean container, refrigerate and use the measured amount required by the recipe.<\/li>\n<li><strong>Ginger or pomegranate syrup:<\/strong> follow the quantities and cooking steps above, strain, cool promptly and refrigerate. A dark bottle does not replace refrigeration.<\/li>\n<li><strong>Citrus juices:<\/strong> squeeze close to serving or the day before, strain if desired and keep covered in the fridge for no more than 48 hours.<\/li>\n<li><strong>Fruit pur\u00e9es:<\/strong> use fruit prepared according to its instructions, including cooking where required. Cool cooked pur\u00e9es promptly, refrigerate for short-term use or freeze suitable portions; avoid repeated thawing and refreezing.<\/li>\n<li><strong>Herb and spice infusions:<\/strong> make the day before where practical, cool promptly and keep refrigerated, using within 48 hours.<\/li>\n<\/ol>\n<p><strong>Containers and Labels<\/strong><\/p>\n<ul>\n<li><strong>Covered containers:<\/strong> use clean food-safe bottles or jars suitable for the temperature. A tight lid reduces contamination but does not sterilise the contents.<\/li>\n<li><strong>Date and contents:<\/strong> record the preparation date, ingredients and planned use. Do not assign a ten-day shelf life without evidence for that recipe and process.<\/li>\n<li><strong>Keep variants separate:<\/strong> identify vegan versions and those prepared for specific dietary requirements, with separate utensils where needed.<\/li>\n<\/ul>\n<p><strong>Storage Times and Temperatures<\/strong><\/p>\n<ul>\n<li><strong>Simple syrup:<\/strong> for these small homemade batches, refrigerate at 5\u00b0C or below and use within 48 hours, or freeze suitable portions. Follow the label for bought syrup.<\/li>\n<li><strong>Fresh-fruit or ginger syrup:<\/strong> cool promptly, refrigerate and use within 48 hours; sugar alone does not establish a safe long shelf life.<\/li>\n<li><strong>Freshly squeezed juice:<\/strong> keep covered in the fridge and use within 48 hours, preferably sooner for flavour.<\/li>\n<li><strong>Frozen pur\u00e9e:<\/strong> label and freeze promptly in portions. Follow ingredient guidance, thaw in the fridge and use within 24 hours of full thawing.<\/li>\n<li><strong>Fresh herbs:<\/strong> store appropriately in the fridge and use while fresh, following pack instructions and discarding spoiled leaves.<\/li>\n<\/ul>\n<p><strong>Preparing Garnishes Ahead<\/strong><\/p>\n<ol>\n<li><strong>Pomegranate seeds:<\/strong> refrigerate covered and use promptly, preferably within 48 hours, or freeze while fresh.<\/li>\n<li><strong>Citrus slices:<\/strong> wash the fruit before cutting, refrigerate in a clean covered container and use within 48 hours, preferably the same day.<\/li>\n<li><strong>Herb sprigs:<\/strong> store chilled in a suitable container and wash before serving.<\/li>\n<li><strong>Dried fruit:<\/strong> follow the product\u2019s storage instructions. Homemade dried citrus must be thoroughly dried and cooled; do not assume it keeps for weeks regardless of moisture.<\/li>\n<\/ol>\n<p><strong>Setting Up the Station<\/strong><\/p>\n<ul>\n<li><strong>Practical order:<\/strong> arrange glasses, ice, bases and syrups, then garnishes and utensils in an easy-to-follow sequence.<\/li>\n<li><strong>Essential equipment:<\/strong> include small chilled jugs, sparkling-water bottles, syrup containers, garnish pots, tongs, spoons and strainers.<\/li>\n<li><strong>Self-service information:<\/strong> use clear written drink names and ingredient lists, with separate utensils for alternatives prepared for specific dietary needs.<\/li>\n<li><strong>Plan volume:<\/strong> a 250\u2013350 ml adult serving can be a starting point, not an allowance for the whole evening. Account for smaller glasses, repeat servings and water.<\/li>\n<\/ul>\n<p><strong>Ice and Final Presentation<\/strong><\/p>\n<ul>\n<li><strong>Large ice cubes:<\/strong> use clean drinking-water ice in an insulated bucket with a clean scoop or tongs.<\/li>\n<li><strong>Decorative ice:<\/strong> use only washed, ready-to-eat fruit or herbs suitable for the guests. Freezing is not a substitute for any required cooking.<\/li>\n<li><strong>Bubbles:<\/strong> add sparkling water at the point of serving and stir gently.<\/li>\n<\/ul>\n<p><strong>On the Day<\/strong><\/p>\n<ol>\n<li><strong>Set out equipment:<\/strong> arrange clean glasses and utensils 30\u201360 minutes ahead, while keeping perishable bases and garnishes refrigerated until needed.<\/li>\n<li><strong>Replenish in small amounts:<\/strong> keep spare containers chilled rather than setting out the entire batch.<\/li>\n<li><strong>Maintain hygiene:<\/strong> replace contaminated utensils promptly, keep surfaces clean and avoid touching garnishes with unwashed hands.<\/li>\n<li><strong>Provide help:<\/strong> nominate someone to manage the station or leave simple instructions for portions, ingredients and safe handling.<\/li>\n<\/ol>\n<h2>Food Pairings for Each Mocktail<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/small-savoury-bites-beside-festive-drinks-6582-7.webp\" alt=\"Small savoury bites beside festive drinks\" title=\"Small savoury bites beside festive drinks\"><\/p>\n<p>These small-bite suggestions offer contrasting flavours and textures. Check the food as well as the drink for each guest\u2019s dietary requirements.<\/p>\n<p><strong>Pomegranate and Tangerine Spritz<\/strong><\/p>\n<ul>\n<li><strong>Goat\u2019s cheese and honey bruschetta:<\/strong> creamy and lightly sweet alongside citrus. This contains dairy and is not vegan.<\/li>\n<li><strong>Cured ham and figs:<\/strong> a sweet-and-savoury pairing for guests who eat these foods.<\/li>\n<li><strong>Carrot and cucumber with houmous:<\/strong> a fresh alternative; houmous often contains sesame, and raw vegetable shapes must suit young children.<\/li>\n<\/ul>\n<p><strong>Tip:<\/strong> serve small portions so guests can enjoy the contrast between citrus and richer foods.<\/p>\n<p><strong>Apple and Ginger Fizz<\/strong><\/p>\n<ul>\n<li><strong>Mini brie and apple tartlets:<\/strong> a creamy accompaniment that echoes the apple flavour.<\/li>\n<li><strong>Crisp chicken strips with citrus dip:<\/strong> a savoury match for ginger; ensure the chicken is thoroughly cooked.<\/li>\n<li><strong>Toasted nuts with honey and sea salt:<\/strong> add crunch, but are unsuitable for nut-allergic guests and whole nuts must not be given to children under five.<\/li>\n<\/ul>\n<p><strong>Tip:<\/strong> lightly spiced or salty bites complement the ginger without overwhelming it.<\/p>\n<p><strong>Cranberry and Rosemary Cooler<\/strong><\/p>\n<ul>\n<li><strong>Tomato, mozzarella and basil bites:<\/strong> a fresh combination. Avoid sharp skewers and whole cherry tomatoes for young children.<\/li>\n<li><strong>Salmon and cream-cheese canap\u00e9s:<\/strong> a richer accompaniment. For pregnant or otherwise vulnerable guests, use thoroughly cooked fish rather than ready-to-eat cold-smoked salmon.<\/li>\n<li><strong>Rosemary potato wedges:<\/strong> a warm option that repeats the herb in the drink.<\/li>\n<\/ul>\n<p><strong>Tip:<\/strong> rosemary-flavoured potatoes provide aroma without adding woody sprigs to the food as an edible garnish.<\/p>\n<p><strong>Spiced Citrus Punch<\/strong><\/p>\n<ul>\n<li><strong>Cooked prawns with lemon:<\/strong> a citrus pairing for guests who can eat crustaceans.<\/li>\n<li><strong>Vegetarian coxinhas with curry spices:<\/strong> these Brazilian-style savoury croquettes offer a bolder accompaniment; check the filling and coating ingredients.<\/li>\n<li><strong>Cheese bites with chilli jam:<\/strong> a sweet-and-savoury contrast to the punch.<\/li>\n<\/ul>\n<p><strong>Tip:<\/strong> choose small bites with a distinct texture so they complement the stronger spice notes.<\/p>\n<p><strong>Iced Mint Chocolate<\/strong><\/p>\n<ul>\n<li><strong>Small cocoa cakes:<\/strong> echo the chocolate flavour in modest portions.<\/li>\n<li><strong>Orange-zest butter biscuits:<\/strong> add a citrus aroma alongside the sweet drink.<\/li>\n<li><strong>Fresh berries:<\/strong> provide a fruitier contrast; prepare them appropriately for the guests.<\/li>\n<\/ul>\n<p><strong>Tip:<\/strong> for children, keep both the drink and accompanying sweets in small portions and offer water too.<\/p>\n<p><strong>Organising the Food<\/strong><\/p>\n<ul>\n<li><strong>Small portions:<\/strong> one- or two-bite adult portions make it easier to offer variety; adapt size and texture for children.<\/li>\n<li><strong>Variety:<\/strong> offer savoury, fresh and sweet choices rather than only rich or sugary foods.<\/li>\n<li><strong>Clear labels:<\/strong> identify suggested pairings and ingredients; colour coding alone is not enough for allergen information.<\/li>\n<li><strong>Quantities:<\/strong> a starting allowance of six to eight small bites per adult may suit a short drinks reception, but adjust to duration, appetites and whether dinner follows. Do not multiply that figure indefinitely for every hour.<\/li>\n<\/ul>\n<p><strong>Dietary needs:<\/strong> keep suitable alternatives clearly identified and protected from cross-contact. Pregnancy and other individual needs may affect food choices as well as drinks.<\/p>\n<h2>Shopping, Budgeting and Practical Substitutions<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/fruit-and-chocolate-for-christmas-drinks-6582-8.webp\" alt=\"Fruit and chocolate for Christmas drinks\" title=\"Fruit and chocolate for Christmas drinks\"><\/p>\n<p>Plan the number of servings of each drink for your <strong>ten guests<\/strong>, then scale the matching ingredient list. The examples below are a shopping checklist, not a single verified batch that makes every recipe for ten people.<\/p>\n<p><strong>Shopping Checklist: Scale to Your Chosen Recipes<\/strong><\/p>\n<ul>\n<li><strong>Pomegranate:<\/strong> the spritz uses 200 g seeds for about six generous glasses. Whole-fruit yields vary; weigh the seeds or buy a labelled pack.<\/li>\n<li><strong>Tangerines:<\/strong> allow enough to produce 400 ml juice for one spritz batch, plus garnish. Orange juice is an alternative.<\/li>\n<li><strong>Oranges:<\/strong> total the juice needed across your chosen recipes: 200 ml for the spritz, 200 ml for the cooler or 1.5 litres for the punch, per batch.<\/li>\n<li><strong>Apples:<\/strong> the fizz needs 600 ml apple juice and a little apple for garnish. Buying juice is more predictable than assuming a set number of apples will yield it.<\/li>\n<li><strong>Cranberry:<\/strong> allow 400 ml juice for one cooler batch, plus optional suitable garnish; frozen berries are not a direct replacement for the same volume of juice.<\/li>\n<li><strong>Fresh ginger:<\/strong> 50 g makes the syrup batch described above; measure the finished syrup before adding it to the fizz.<\/li>\n<li><strong>Sugar:<\/strong> total the separate syrup recipes and avoid double-counting bought syrup with ingredients for making the same syrup.<\/li>\n<li><strong>Sparkling water:<\/strong> one batch uses 1 litre for the spritz, cooler or punch, and 500 ml for the apple fizz. Add reserves according to your serving plan.<\/li>\n<li><strong>Milk or plant-based drink:<\/strong> 800 ml makes about four mint-chocolate servings. Check dietary suitability before choosing a product.<\/li>\n<li><strong>Chocolate and cocoa:<\/strong> the main mint-chocolate recipe uses 120 g chocolate plus 2 tbsp cocoa; the separate vegan variation uses 100 g chocolate.<\/li>\n<li><strong>Herbs, citrus and spices:<\/strong> include mint, rosemary, cinnamon, lemon and any optional cloves. The punch also requires 500 ml pineapple or apple juice per batch.<\/li>\n<li><strong>Ice and equipment:<\/strong> estimate ice from the glasses and service time, and check freezer capacity. Have clean scoops, jugs, strainers and food-safe containers ready.<\/li>\n<\/ul>\n<p><strong>Planning a Budget<\/strong><\/p>\n<p>Use current local prices and the quantities you actually need. The cost of five different batches is not the same as the cost of one drink per guest.<\/p>\n<ul>\n<li><strong>Economical approach:<\/strong> choose one or two recipes, compare own-brand juices and use simple garnishes.<\/li>\n<li><strong>Mid-range approach:<\/strong> combine selected fresh juices with bought mixers, prioritising ingredients that make a noticeable difference.<\/li>\n<li><strong>Higher-cost approach:<\/strong> specialist chocolate, unusual fruit or artisan syrups can increase the bill. Check labels and quality rather than assuming a premium price makes a drink healthier.<\/li>\n<\/ul>\n<p><strong>Substitutions and When to Use Them<\/strong><\/p>\n<ul>\n<li><strong>Frozen fruit:<\/strong> useful in suitable pur\u00e9es and cooked syrups when fresh fruit is expensive; follow cooking and thawing instructions before use.<\/li>\n<li><strong>Concentrated juice:<\/strong> dilute as directed on the product, and check sugar and allergen information. Preservative-free is not automatically safer or better.<\/li>\n<li><strong>Honey or agave:<\/strong> add gradually to taste because sweetness and consistency vary. There is no universal 75% substitution rule, and these still contribute sugars.<\/li>\n<li><strong>Plant-based drinks:<\/strong> choose a product suitable for the individual; oat, nut and rice drinks are not interchangeable guarantees of allergy or age suitability.<\/li>\n<\/ul>\n<p><strong>Reducing Costs<\/strong><\/p>\n<ul>\n<li><strong>Compare unit prices:<\/strong> larger bottles or packs may save money if you will use them and can keep them appropriately.<\/li>\n<li><strong>Check local produce:<\/strong> markets and greengrocers can offer useful choices, but compare quality and price.<\/li>\n<li><strong>Use offers thoughtfully:<\/strong> freeze suitable fresh fruit promptly if it will not be used in time, with a clear preparation date.<\/li>\n<li><strong>Make small syrup batches:<\/strong> simple and ginger syrups use basic ingredients; make only what the chosen recipes need and store appropriately.<\/li>\n<\/ul>\n<p><strong>Calculating Quantities<\/strong><\/p>\n<ol>\n<li><strong>Start with serving size:<\/strong> around 250\u2013350 ml may suit one adult drink, including the sparkling water but excluding ice. Smaller glasses need less.<\/li>\n<li><strong>Multiply:<\/strong> ten servings of 300 ml require 3 litres of finished drink, including the sparkling water. It is not 3 litres of concentrated base plus additional water.<\/li>\n<li><strong>Allow for more servings:<\/strong> a 20% buffer may cover modest losses or a few refills, but a longer event needs a plan based on expected repeat drinks and plenty of drinking water.<\/li>\n<\/ol>\n<p><strong>Before Shopping<\/strong><\/p>\n<ul>\n<li>Check existing stocks of sugar, suitable glasses, containers and utensils.<\/li>\n<li>Confirm dietary requirements and agree suitable alternatives without promising that a generic recipe is allergen-free.<\/li>\n<li>Write down the exact juice, syrup, water and garnish quantities for each chosen batch to avoid gaps or excess purchases.<\/li>\n<\/ul>\n<h2>Ready for the Celebration<\/h2>\n<p>A well-planned <strong>Christmas mocktail<\/strong> offers colour and flavour for a festive gathering. Prepare suitable bases shortly ahead, keep them chilled, add bubbles at serving time and choose simple garnishes that suit your guests.<\/p>\n<p>Thank you for reading. Follow our social channels and visit the <a href=\"https:\/\/euamoonatal.com\/en\/\">I Love Christmas blog<\/a> for more festive recipes and ideas.<\/p>\n<p>Save this page for your party planning or share it with someone organising the drinks. Enjoy your celebration!<\/p>\n<h2>Christmas Mocktails: Frequently Asked Questions<\/h2>\n<p><strong>Can I prepare the drinks ahead?<\/strong><\/p>\n<p>Yes. Prepare suitable bases and syrups shortly ahead, cool cooked mixtures promptly and refrigerate at 5\u00b0C or below. For these homemade batches, plan to use them within 48 hours or freeze suitable portions. Add sparkling water only when serving, and follow product instructions for bought ingredients.<\/p>\n<p><strong>How can I adapt the drinks for children and vegan guests?<\/strong><\/p>\n<p>For children, offer small portions with less syrup and age-appropriate garnishes, avoiding choking hazards. For vegan drinks, check chocolate, plant-based drinks, toppings and sweeteners, and replace honey. Vegan does not mean allergen-free; confirm individual requirements and check all labels.<\/p>\n<p><strong>Which garnishes look festive?<\/strong><\/p>\n<p>Washed citrus slices, a little pomegranate or a small herb sprig provide colour. Food-grade dried citrus is another option. Remove woody spices and avoid sharp sticks or loose hard garnishes for young children.<\/p>\n<p><strong>How should I store prepared ingredients?<\/strong><\/p>\n<p>Keep cut fruit, juices, milk-based drinks and homemade syrups covered in the fridge at 5\u00b0C or below and use promptly, generally within 48 hours for this plan. Freeze suitable components if preparing earlier, follow pack instructions and use fully thawed food within 24 hours. Keep garnishes chilled until needed.<\/p>\n<p><strong>What food goes with the mocktails?<\/strong><\/p>\n<p>Try goat\u2019s cheese bites with the pomegranate spritz, brie tartlets with apple fizz, tomato and mozzarella with cranberry cooler, cooked prawns or vegetarian croquettes with citrus punch, and small cocoa cakes with iced mint chocolate. Check all ingredients and adapt the food to the guests\u2019 needs.<\/p>\n<h2>Sources and Further Reading<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.gov.uk\/government\/publications\/cooking-your-food\/cooking-your-food\" target=\"_blank\" rel=\"noopener\">UK Government: cooking food safely<\/a><\/li>\n<li><a href=\"https:\/\/www.food.gov.uk\/safety-hygiene\/chilling\" target=\"_blank\" rel=\"noopener\">Food Standards Agency: chilling food<\/a><\/li>\n<li><a href=\"https:\/\/www.food.gov.uk\/business-guidance\/allergen-guidance-for-food-businesses\" target=\"_blank\" rel=\"noopener\">Food Standards Agency: allergen guidance<\/a><\/li>\n<li><a href=\"https:\/\/www.nhs.uk\/baby\/weaning-and-feeding\/foods-to-avoid-giving-babies-and-young-children\/\" target=\"_blank\" rel=\"noopener\">NHS: foods to avoid giving babies and young children<\/a><\/li>\n<\/ul>\n<\/body><\/html>","protected":false},"excerpt":{"rendered":"<p>Make five festive mocktails with pomegranate, apple, cranberry, citrus or mint chocolate, plus serving ideas, shopping tips and make-ahead 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