Great Booze-Free Holiday Alternatives | The Fix
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Great Booze-Free Holiday Alternatives


Regret-free eggnog Photo via

By Laura Vogel


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Coconut Eggnog (courtesy of MyRecipes)

Ingredients (serves 12):

• 1 pt. half-and-half 

• 4 cinnamon sticks (3 1/2 in. long) 

• 1 teaspoon whole cloves 

• 5 large egg yolks 

• 1 can (14 oz.) sweetened condensed milk 

• 1 can (14 oz.) coconut milk 

• Ground cinnamon 


• Heat half-and-half, cinnamon sticks, and cloves in a saucepan, stirring, until boiling. Remove from heat and let stand for 1 hour. Strain and return to pan.

• Whisk egg yolks and sweetened condensed milk into half-and-half. Cook, stirring constantly over medium heat, until mixture reaches 160° (don't boil). Stir in coconut milk. Let cool, then chill at least 3 hours and up to 3 days.

• Blend half of mixture at a time in a blender until frothy. Pour into a bowl. Ladle into glasses and sprinkle with ground cinnamon.

Bubbles and Cheers (courtesy of Bernie Kantak, via the Phoenix New Times)

Ingredients and directions (serves 1):

• 3 oz. orange juice

• 2.5 oz. lemon-lime soda

• 1 teaspoon Marasca cherry syrup.

• Pour soda, OJ, and cherry syrup into Champagne flute and serve.

Citrus Wassail (courtesy of TasteofHome)

Ingredients (serves 13):

• 8 cups unsweetened apple juice

• 2 cups unsweetened pineapple juice

• 2 cups orange juice

• 1/2 cup lemon juice

• 1/4 cup sugar

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground cloves


•In a Dutch oven, combine all of the ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes. Serve warm. 


Classic French Toast With Vanilla Sugared Fruits (courtesy of Chef Liz Scott, via Recovery Today)

Ingredients (serves 4):

• 3 large eggs

• 1 cup milk (whole, 2 percent, or 1 percent)

• 1 teaspoon vanilla sugar

• Pinch of salt

• Twelve 1/2-inch-thick slices day-old French bread

For the Sugared Fruit Topping:

• 2 cups hulled and sliced strawberries

• 1 cup raspberries, blueberries, or blackberries

• 2 tablespoons vanilla sugar

• Confectioners’ sugar for dusting

• 3 tablespoons unsalted butter and canola oil for the skillet


• To make the French toast, whisk together the eggs, milk, vanilla sugar, and salt in a medium-size mixing bowl. Arrange the sliced bread in a single layer in a 9 x13-inch glass or ceramic baking dish and pour the egg mixture over them. Allow to soak for 8 to10 minutes, turning them over to absorb the egg mixture well.

• To make the sugared fruits, combine the berries in a medium-size mixing bowl and sprinkle the vanilla sugar over them. Fold carefully to coat and refrigerate until ready to use.

• Heat a heavy skillet or griddle over medium heat and melt 1 tablespoon of the butter with a drop or two of canola oil. When melted and hot, place 4 of the soaked bread slices in the skillet and cook until golden brown, 1 to 2 minutes per side. Continue with the remaining butter and soaked bread, transferring each batch to a warmed platter and adding another tablespoon of butter and a bit of canola oil.

• Spoon the sugared fruits over the French toast, dust generously with confectioners’ sugar, and serve immediately.

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