Mocktails don’t have to be boring, and they also often don’t need a whole lot of ingredients (or expensive liquors!) to taste amazing and bring a touch of class and a whole lot of joy to the drinker. They’re also often refined sugar-free, and full of immune-boosting plant ingredients, which means you can enjoy them as often as you’d like and actually call it “self-care”! From booze-free spins on the classics (from Water Kefir Virgin Mary to Matcha Margarita), to simple, yet flavorful spitzers, and even a decadent pumpkin fizz with whipped aquafaba topping – we’ve got a vegan mocktail recipe for everyone!
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Super Simple Mocktails 3 Ways by SO VEGAN
We kick off today’s list with not one, but three vegan mocktail recipes by SO VEGAN, including this virgin sex on the beach made with peaches, cranberry and orange juices. So simple, yet so delicious! Be sure to check out their full post for two more recipes: blackberry bramble and the ever-present mojito!
Click here for the full recipe.
Healthy Vegan Mocktail by A Step Full of You
The best part about a vegan mocktail recipe like this one is that there’s no alcohol or refined sugar involved, so you can have as much as you want throughout the week! The only ingredients required to make it are fresh cherry puree, limes, sparkling water, and maple syrup, as well as some thyme for garnish (which is totally optional but adds a nice polished touch!).
Click here for the full recipe.
Ginger Pumpkin Fizz by Full of Plants
A sparkling, gingery, and super refreshing vegan mocktail recipe inspired by a popular magical universe coming your way! Prepared with homemade ginger maple syrup, pumpkin juice, and sparkling water, it’s pretty good as is, but if you want to turn it into a real stunner, pipe some vegan aquafaba whipped cream on top, drizzle with caramel sauce, and top with sprinkles! As Thomas put it in the recipe notes, “calories don’t count in the Wizarding World”, so enjoy your ginger pumpkin fizz to the fullest!
Click here for the full recipe.
Water Kefir Virgin Mary Mocktail by Beauty Food Blog
We love this original plant-based spin on a classic cocktail! This virgin bloody Mary is obviously made without vodka, but you won’t miss it, since this vegan mocktail recipe has all the goodness of fermentation (using water kefir in place of alcohol!) with an extra dash of modernity and style.
Click here for the full recipe.
Pear Ginger Mocktail by The Merrythought
Just three ingredients are required for this spiced vegan mocktail, with its ginger flavor very appropriate for the season. If you’re wondering why there is a sprig of fresh sage in the glass, it’s purely for looks, so in case you can’t get your hands on fresh sage, don’t fret, this vegan mocktail recipe works just as well without it!
Click here for the full recipe.
Piña Colada Mocktail by Veggie Kins
Who doesn’t love a one-step recipe that ends up in a ridiculously delicious vegan drink? All you need to make this vegan piña colada is dices pineapple (frozen will do just as well), coconut cream and water, lime, ice, and a high-speed blender! Whip everything together and enjoy the tropical vibes in the midst of winter.
Click here for the full recipe.
Ginger Beer Hibiscus Mocktail by Recipes from a Pantry
According to Bintu (aka Recipes from a Pantry), this is the sort of vegan mocktail recipe that has the power to transport you to somewhere in the tropics (like Sierra Leone), with “hot sunny days, cool breezes, white sands that stretch as far as the eye can see and warm turquoise blue water.” Sounds tempting, especially for January, doesn’t it? All you’ll need to get there is ginger beer, hibiscus syrup, passionfruit, lime, fresh strawberries, and mint for garnish!
Click here for the full recipe.
Grapefruit Rosemary Spritzer by Pick Up Limes
Another citrusy vegan drink on today’s list, its main ingredient is a flavor-packed homemade syrup prepared using grapefruit, pineapple, and fresh rosemary. It takes some time to make this vegan mocktail, but on the bright side, it’s make-ahead friendly so you can get it ready before your guests arrive and put everything together fuss-free!
Click here for the full recipe.
Healthy Cranberry Sangria by Watch What U Eat
Cranberry sangria is another seasonally-appropriate vegan mocktail recipe on today’s list that can totally serve as an immune booster while giving you the pleasure of enjoying of otherwise summery drink. It’s full of fruit and will be just as good for serving your guests as it is for everyday consumption!
Click here for the full recipe.
Pomegranate Maple Fizz Cocktail by Cupful of Kale
The last few recipes on today’s list were designed with alcohol in mind, yet are easily turned into mocktails for those who can’t/don’t drink. Case in point: this pomegranate maple fizz cocktail by Cupful of Kale that consists of homemade pomegranate juice, maple syrup, and tonic water. The last step would be to add vodka, but it’s totally optional, so you could just skip it!
Click here for the full recipe.
Passion Fruit Cocktail by Murielle Banackissa
Make this otherwise rum-based vegan cocktail alcohol-free by leaving out the alcohol (of which you didn’t need much, anyway), and making sure that either your kombucha has a distinct flavor or that you use more passion fruit. It’s as simple as that! The ingredient list and recipe itself are pretty straightforward & easy.
Click here for the full recipe.
Matcha Mojito by Crowded Kitchen
A mojito is that one classic drink that even an amateur can master within one or two tries, but adding matcha to it gives the recipe an added flavor twist and gorgeous new look! Be sure to check the notes section of the recipe card for instructions on how to make a delicious nonalcoholic version of this matcha mojito.
Click here for the full recipe.
Creamy Coconut Blackberry Mojito by Platings + Pairings
We close off the National Mocktail Week roundup with another decadent take on mojito, this time flavored with blackberries and coconut cream, as well as served in a glass with an addictive lime-sugar rim! Simply leave out the rum to enjoy this lovely vegan cocktail alcohol-free.
Click here for the full recipe.
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Editor: Anna Kot.
