Holiday Cocktails Made Healthy

Enjoy these deliciously healthy holiday drinks guilt-free
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Cranberry Christmas Cosmo

Makes one serving Ingredients Half shot Cointreau Half shot vodka 1 tablespoon fresh squeezed lime juice 1 shot 100% cranberry juice 1 tablespoon frozen unsweetened cranberries Directions 1. Place all ingredients in a shaker with ice. 2. Shake and strain into a chilled martini glass. Garnish with frozen cranberries after pouring. Recipe courtesy of Cynthia Sass, MPH, RD, author of Cinch! Conquer Cravings, Drop Pounds & Lose Inches.
Photo courtesy of iStock

Eggnog

Makes 6-7 servings Ingredients 4 egg whites 1/3 cup Splenda, plus 1 tablespoon 1 pint skim milk 1 cup fat free half and half 3 ounces bourbon 1 teaspoon freshly grated nutmeg Directions 1. In a medium saucepan, over high heat, combine the Splenda, milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Cook until the mixture reaches 160 degrees F. 2. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl and set in the refrigerator to chill. 3. In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture. Recipe courtesy of chef Kyle Shadix, RD.
Photo courtesy of iStock

Mulled Wine

Makes 4 servings Ingredients 1 large range 2 cardamom pods 6 whole clove 6 allspice berries 6 whole black peppercorns 1 cinnamon stick, plus 4 for garnish (optional) 1 bottle (3 cups) fruity red wine 1/2 cup Splenda Directions 1. With a fine grater, zest, then juice the orange. 2. With the flat side of a knife, press firmly on the cardamom pods to bruise them. 3. In a large pot (not aluminum), combine zest, juice, cardamom, cloves, allspice, peppercorns, cinnamon, wine, Splenda, and brandy. Cook over medium heat, stirring, until Splenda dissolves, 1 to 2 minutes. 4. Reduce heat to low; simmer until flavors have melded, about 30 minutes. 5. Pour through a fine-mesh sieve; garnish with cinnamon stick, if desired. Serve immediately. Recipe courtesy of chef Kyle Shadix, RD.
Photo courtesy of iStock

Hot Buttered Rum

Makes 10-12 servings Ingredients 1 teaspoon butter 2 cups light brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon grated nutmeg Pinch ground cloves Pinch salt Bottle dark rum (Use a good quality rum, like Meyers) Boiling Water Directions 1. In a bowl, cream together the butter, sugar, cinnamon, nutmeg, cloves and salt. Refrigerate until almost firm. 2. Spoon about 2 tablespoons of the butter mixture into 12 small mugs. 3. Pour about 3 ounces of rum into each mug (filling about halfway). 4. Top with boiling water (to fill the remaining half), stir well, and serve immediately in a narrow glass so the floating butter looks sufficient. Recipe courtesy of chef Kyle Shadix, RD.
Photo courtesy of iStock

Mexican Hot Chocolate

Makes about 4-6 servings Ingredients 3 1/2 cups water and 1 tsp corn starch 1/3 cup firmly packed light brown sugar 3/4 teaspoon ground cinnamon 1 1/2 teaspoons vanilla 3 ounces unsweetened chocolate, chopped fine 1/2 cup Kahlúa Cinnamon sticks for garnish Directions 1. In a large heavy saucepan, combine the milk, the brown sugar, the ground cinnamon, the vanilla and a pinch of salt and bring the mixture just to a boil over moderate heat. 2. In a small heatproof bowl, combine the chocolate with about 1/2 cup of the hot milk mixture and whisk the mixture until the chocolate is melted and the mixture is smooth. 3. Add the chocolate mixture to the remaining milk mixture and simmer the hot chocolate, whisking, for 2 minutes. 4. Whisk in the Kahlúa. (For a frothy result, in a blender blend the hot chocolate in batches.) 5. Divide the hot chocolate among mugs and serve it with the cinnamon sticks as stirrers. Recipe courtesy of chef Kyle Shadix, RD.
Photo courtesy of iStock

Tom and Jerry

Makes one serving Ingredients 12 egg whites 1 cup granular Splenda 1 bottle brandy Pinch of ground allspice Pinch of ground cinnamon Pinch of gound cloves 1 bottle dark rum Fat free milk Nutmeg Directions 1. Separate the eggs. Beat the whites until they form a stiff froth, and add the Splenda and stir until very thin. 2. Gradually add 4 ounces brandy. When ready to serve, give it another stir and then put 1 tablespoon in a small mug or tumbler. 3. Add 1 ounce brandy and 1 ounce Jamaican rum, stirring constantly to avoid curdling. 4. Fill to the top with hot milk and stir until you get foam. Sprinkle a little grated nutmeg on top. Recipe courtesy of chef Kyle Shadix, RD.
Photo courtesy of iStock

Peppermint Martini

Makes one serving Ingredients 5 oz. vanilla vodka (Stoli) 2 oz. white creme de menthe 1/2 oz. peppermint schnapps 1 oz green tea (for an antioxidant kick!) Directions 1. Pour all ingredients into a shaker with ice. 2. Shake and strain into a martini glass. Garnish with a candy cane. Recipe courtesy of chef Kyle Shadix, RD.
Photo courtesy of iStock

White Russian

_Makes one serving_2 oz Vodka Ingredients 1 oz coffee liqueur Fat free half and half Directions 1. Pour vodka and coffee liqueur over ice cubes in an old-fashioned glass. 2. Fill with fat free half and half and serve. Recipe courtesy of chef Kyle Shadix, RD.
Photo courtesy of iStock

Rum Punch

Makes 8-10 servings Ingredients 1 cup fresh lime juice 2 cups grenadine syrup 2 cups Jamaican white rum 1 cup light rum 4 cups Crystal Light Fruit Punch Pinch freshly grated nutmeg, optional Orange slices, For garnish Pineapple slices, For garnish Directions 1. Mix all ingredients together in a pitcher or punch bowl. 2. Chill in the refrigerator for at least 1 hour before serving. Garnish with orange or pineapple slices. Recipe courtesy of chef Kyle Shadix, RD.
Photo courtesy of iStock

Coquito

Makes 6 servings Ingredients 12 oz fat free milk 1 (14-ounce) can condensed milk 2 egg whites 2 lite coconut milk and Splenda Pinch salt 1/4 teaspoon true Ceylon cinnamon (sold as Mexican cinnamon or canela in Hispanic markets) 1 cup Puerto Rican white rum Ground cinnamon Directions 1. Place all ingredients in a blender and process for 3 minutes at high speed until frothy. 2. Store in a glass container in the refrigerator and serve chilled, dusted with a little cinnamon. Recipe courtesy of chef Kyle Shadix, RD.
Photo courtesy of iStock

Chambord-Flavored Vodka and Perrier

Makes one serving Ingredients 1 oz Chambord-Flavored Vodka 3 oz Perrier Directions 1. Pour vodka into a glass filled with ice and top with Perrier. Garnish with a lemon wedge and a black raspberry. _Recipe courtesy of Chambord Flavored Vodka.
Photo courtesy of Cambord Flavored Vodka

Blueberry Cassis Fizz

Makes one serving Ingredients 6 blueberries 1/2 oz cassis 1 oz vodka 1 oz low-calorie cranberry juice 3 oz rosé sparkling wine, chilled Lemon twist for garnish 3 blueberries for garnish Directions Place blueberries, cassis, vodka and cranberry juice in a rocks glass. Muddle the berries well. 2. Add ice and the sparkling wine. 3. Give the cocktail a quick stir, and garnish with the lemon twist and blueberries threaded onto a bamboo toothpick. Recipe courtesy of Tina Ruggiero, RD, the Gourmet Nutritionist.

Chambord and Champagne

Makes one serving Ingredients 1/2 oz Chambord Black Raspberry Liqueur Korbel Champagne Directions 1. Add Chambord to bottom of flute glass and top with champagne. _Recipe courtesy of Chambord.
Photo courtesy of Chambord

Spiked Cider

Makes one serving Ingredients 4 oz hot 100% applecider 1 shot pear liqueur Dash cinnamon Dash nutmeg 1 wedge baked pear Directions 1. Stir liqueur into hot cider. 2. Pour into a warmed, glass mug, sprinkle with ground cinnamon and nutmeg and garnish with baked pear wedge. Recipe courtesy of Cynthia Sass, MPH, RD, author of Cinch! Conquer Cravings, Drop Pounds & Lose Inches.
Photo courtesy of iStock

White Christmas

Makes one serving Ingredients Half shot white chocolate liqueur Half shot Southern Comfort 4 oz organic vanilla soy milk Dash cinnamon 1 teaspoon dark chocolate shavings Whole cinnamon stick Directions 1. Mix shots and soy milk. 2. Serve in a snifter. Sprinkle with cinnamon and chocolate flakes and garnish with cinnamon stick. Recipe courtesy of Cynthia Sass, MPH, RD, author of Cinch! Conquer Cravings, Drop Pounds & Lose Inches. Next: Party Foods Worth Celebrating!\

Related: 15 Very Merry Holiday Cocktails

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Photo courtesy of iStock
First Published November 4, 2010

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