3 healthy drink recipes (that aren’t alcoholic) to try this holiday season

Friday 15 December 2017
  • gingerbread smoothie

Christmas is so close, we can almost taste it – literally. You know it’s time for a visit from the big guy in red when the shops are filled with gingerbread-spiced goodies, large legs of honey ham start flooding the deli, and mangoes are finally affordable.

But cookies and ham aren’t the only goodies that have holiday flavours. We’re swapping the mojito for the no-jito on Christmas Day, to save our calories for what really counts – dessert.

Beat the Christmas bulge without sacrificing celebrating the silly season with our top three non-alcoholic drink recipes to toast the holiday season.

Strawberry Punch

This jingle juice has a berry-licious twist, perfect for a fruity family gathering.

  • 750mL chilled dry ginger ale
  • 750mL chilled diet lemonade
  • 5 cups ice cubes
  • 1 punnet of strawberries, thinly sliced
  • 1 bunch fresh mint

How to make

  1. Combine ginger ale, lemonade and ice in a 3-litre capacity jug or punch bowl. Stir.
  2. Garnish with strawberries and mint.

Recipe courtesy of Taste.com.au.

Rosemary Citrus Spritzer

Add a little extra spritz to the holidays with this soda that tastes oh-so-grown-up.

  • 2 lemons
  • 2 oranges
  • 4 sprigs fresh rosemary
  • ¼ cup honey
  • Soda water
  • Ice

How to make

  1. Peel thick strips of zest from one lemon. Juice the lemons and oranges into a cup, measuring one cup of juice. Top off with water if necessary.
  2. Combine zest, juice, rosemary, and honey in a saucepan over medium heat. Boil for 1 minute, stirring constantly to melt the honey.
  3. Remove from heat and let sit for 10 minutes. Strain, discard solids, and let syrup cool completely.
  4. Serve, over ice, adding three tablespoons of syrup, filling with soda water, then stirring. Garnish with rosemary if desired.

Recipe courtesy of The Kitchn.

Gingerbread Smoothie

Packed with ginger, almond butter and dates, believe us when we say this is Christmas served up in a glass.

  • 100g sweet potato, cooked
  • 300mL unsweetened almond milk
  • 1 tbs almond butter
  • ½ tsp cinnamon
  • ¾ tsp ground ginger
  • ½ tsp nutmeg
  • 1 medjool date, pitted and roughly chopped
  • Handful ice cubes

How to make

  1. Whizz all ingredients in a blender, until smooth. Add more ice cubes for a thicker consistency, or an additional date for added sweetness.
  2. Pour into glass, and serve.

Recipe courtesy of Sainsbury’s.


We’re wishing you peas, love and joy this holiday season, and don’t forget to read up on our top tips for a happy switchmas.

Ashley Hanger

Ashley is UQ Sport’s Content Marketing and Communications Coordinator. Partial to food of the deep fried variety, Ashley is a self-confessed social media addict with a knack for words. You’ll often find her with a cup of tea in hand, still in shock she made it through a HIIT class alive.