Refreshing Mango Mocktail Recipe

Looking for a vibrant and invigorating drink to kickstart your day? Look no further! Our Mango Mocktail recipe is a deliciously tangy and refreshing option that’s bursting with flavor and packed with nutrients. Made with fresh fruits and the probiotic goodness of kombucha, this mocktail is sure to become a favorite in your healthy living repertoire. Let’s dive into the recipe!

Ingredients 

  • 3⁄4 cup ginger kombucha, or green tea                                                                                
  • 1 mango, peeled and seeded
  • 1⁄2 lime peeled and seeded
  • 1⁄2 lemon peeled and seeded                                                                                                            
  • 1⁄2 medium orange, peeled                                                                                                    
  • 2 cups ice cubes 

Directions 

  1. With a peeler or paring knife, carefully remove the peel and white pith from the fruits, leaving just the flesh. Place all ingredients into the container of a high-speed blender in the order listed above and secure the lid.
  2. Start the blender at its lowest speed, then quickly increase to its highest speed. Blend the ingredients for 1 minute or until desired consistency is achieved.

Serve: Pour the mocktail into glasses and garnish with a slice of lime or a sprig of mint for an extra touch of freshness. Enjoy your Kombucha Mango Mocktail immediately for the ultimate refreshing experience!

Benefits: This Kombucha Mango Mocktail is not only delicious but also packed with health benefits:

  • Kombucha provides probiotics, which are beneficial for gut health and digestion.
  • Mango is rich in vitamins and antioxidants, promoting immune function and skin health.
  • Citrus fruits like lime, lemon, and orange add a zesty flavor while providing vitamin C for immune support.

With just a few simple ingredients and a quick blend, you can enjoy the vibrant flavors and nutritional benefits of our Kombucha Mango Mocktail. Whether you’re looking for a revitalizing breakfast option, a midday pick-me-up, or a post-workout refresher, this mocktail is sure to hit the spot. Give it a try and elevate your daily routine with this delicious and nutritious beverage!

Mimosa

Ingredients:

Directions:

  1. Combine orange juice, pineapple juice, and sparkling water in a pitcher.
  2. Pour into champagne glasses.
  3. Garnish with an orange wedge. And a dollop of dairy-free Orange or pineapple sherbet

Serves 5

Moscow Mule

Ingredients:

Directions:

  1. Fill copper mugs 3/4 full of crushed ice.
  2. In a pitcher, mix together ginger beer, lime juice, and club soda.
  3. Stir. Pour into mugs.
  4. Garnish with a lime wedge.

Serves 4

Espresso Float Martini

Ingredients:

  • 12 oz. Seedlip Spice 94 (you can purchase this non-alcoholic spirit at Total Wine)
  • 12 oz. cold brew concentrate
  • 12 tsp. honey simple syrup or to taste
  • Ice
  • Dairy-free vanilla or coffee-flavored ice cream (can use dairy if you can tolerate it)
  • coffee beans, or grated chocolate for garnish

Directions:

  1. Add Seedlip Spice 94, cold brew, and simple syrup to a large pitcher
  2. Add ice and stir.
  3. Strain into glasses.
  4. Top with a big scoop of vanilla ice cream and coffee beans, a sprinkle of freeze-dried coffee, and some grated chocolate (Serves 6)

Cranberry Mocktini

Ingredients: 

  • 3/4 cup organic lime juice
  • 24 oz. citrus-flavored sparkling water sugar-free soda or (my favorite) kombucha
  • 1/2 cup organic sugar-free cranberry juice
  • 3-4 Tbsp. Honey simple syrup or stevia drops to taste (see honey simple syrup recipe below)
  • Ice

Directions:

  1. Pour lime juice, sparkling water, cranberry juice, sweetener, and ice into a jar or cocktail shaker and shake until cold.
  2. Strain out ice and pour it into a martini glass. Serve.

Honey Simple Syrup

Ingredients: 

  • 1 cup light raw honey
  • 1 cup filtered water

Directions: 

  1. Place honey and water in a saucepan on medium heat and heat until honey is completely dissolved and stir until combined for about 3 to 4 minutes.
  2. Remove from heat and let cool completely.
  3. Pour into air tight container and store in the refrigerator for up to 2 weeks.

Frozen Virgin Strawberry Daiquiri

Ingredients:

  • 1 pound organic frozen strawberries
  • 6 tablespoons lime simple syrup* recipe below (or pure maple syrup)
  • 1/3 cup organic lime juice
  • 2 tbsp organic lemon juice
  • 1 cup ice
  • ⅛ teaspoon sea salt

Directions:

  1. Place all ingredients into the jar of a high-speed blender.
  2. Blend until smooth. (Serves 4)

Lime Simple Syrup

Ingredients:

  • 1/2 c. Light raw honey
  • 1/2 c. water
  • 2 tsp. grated lime zest, plus 1/4 cup lime juice

Directions:

  1. Place honey, water, and lime zest in a saucepan on medium heat and heat until honey is completely dissolved and stir until combined for about 3 to 4 minutes. 
  2. Remove from heat and let cool completely.
  3. Pour into air tight container and store in the refrigerator for up to 2 weeks.

You can use any citric fruit zest for this recipe. Or try using unsweetened fruit juice in place of water.

Honey Liqueur

CHOOSE YOUR HONEY WISELY

The main ingredient in honey liqueur is obviously honey. There are countless varieties of raw honey to choose from, many of them with different flavor profiles. While clover honey is the most common and tends to be the least expensive, it’s also considered to be the mildest variety. If you do choose clover honey, adding a bit of orange zest and cinnamon can help richen the flavor profiles and create a subtle aftertaste. If you aren’t a fan of orange, there are countless other natural flavor enhancers, including lemon zest, chamomile, and vanilla. Feel free to get creative!

If you choose flavored honey or stronger honey, it may be better to skip the extra flavorings because they could negatively affect or overpower the natural taste of the honey itself. But above all, make sure the honey you use is pure 100% raw honey. Make sure it doesn’t have any honeycombs, either — this helps to avoid straining the wax from the liqueur.

Directions:

  • Just pour two cups of vodka into a glass jar and add one and a half cups of honey. 
  • Gently stir the mixture until the honey dissolves completely. After that, it needs to age for at least a month.
  • Keep it in a cool, dark place and stir it with a wooden or metal spoon at least once a week to ensure maximum quality.

Americans consume about 1.3 pounds of honey per person per year, and there are always creative ways to incorporate delicious raw organic honey into your diet.

Ginger Mango Mocktail

Ingredients:

  • ¾ cup (180 ml) ginger kombucha, or green tea
  • 1/2 inch x 1/2 inch slice fresh ginger
  • 1 (250 g) mango, peeled, seeded
  • ½ lime, peeled and seeded
  • ½ lemon, peeled and seeded
  • ½ medium orange, peeled and seeded
  • 2 cups (260 g) ice cubes

Directions:

  1. Peel the citrus fruits completely removing the peel and white pith with a peeler or paring knife.
  2. Place all ingredients into the high-speed blender container in the order listed and secure the lid.
  3. Start the blender at its slowest speed, then quickly increase to its highest speed.
  4. Blend the ingredients for 1 minute or until desired consistency is achieved.

Blackberry Faux-jito

Ingredients:

  • 5 organic blackberries
  • 5 mint leaves
  • 3 lime slices
  • 1/2-1 tbsp raw honey
  • 6 oz sparkling mineral water, chilled Ice 

Directions:

  1. In a pint glass, muddle blackberries, mint, limes, and honey until fully mashed and dark in color. If you don’t have a bar muddler, then just use the handle of a wooden spoon and immediately rinse when done (so the wood doesn’t stain).
  2. Fill the glass with ice.
  3. Pour in the sparkling water.
  4. Gently mix with a long spoon until fully incorporated.
  5. Garnish with a mint sprig, lime wheel, and blackberry.
  6. Drink up!

Paleo German Holiday Drink Recipes

EIERLIKOR 

This tasty eggnog-like drink can be enjoyed with or without the alcohol.

Ingredients:

  • 4 egg yolks
  • 1 cup sweetened condensed coconut milk
  • 1 cup full fat coconut milk
  • 2 tbsp honey (optional)
  • 4 tbsp vanilla (or the seeds of one vanilla pod)
  • 1/2 cup Alcohol of choice

Directions:

  1. Whisk together the yolks, condensed milk, milk, and vanilla in a large bowl. 
  2. Place the bowl over a pot (double boiler) of simmering water on medium-low heat (the bottom of the bowl should not touch the water), and cook, whisking continuously until it has thickened and is hot to the touch.
  3. This should be a temperature of 70 C (160 F). Be patient, depending on the heat this can take a while (just don’t let it get too hot or the eggs will scramble, if this happens you can strain the liquid over a fine sieve or wire mesh strainer or through layers of cheesecloth to get the cooked egg bits out). 
  4. Whisk in the booze. 
  5. Funnel it into a bottle and store it in the fridge overnight or longer to meld the flavors.
  6. Top with a sprinkle of nutmeg and serve. 

The amount of alcohol is also up to you. The best way to do this is to add the alcohol in stages while having a little nip to test it out.

German Mulled Wine

Ingredients:

  • 1 bottle (750 ml) fruity red wine
  • 1 cup brandy
  • 1 cup honey, agave, sugar, or another sweetener
  • 1 medium orange, sliced
  • 1 medium lemon, sliced
  • 1/8 teaspoon ground nutmeg
  • 2 cinnamon sticks (3 inches)
  • 1/2 teaspoon whole allspice
  • 1/2 teaspoon aniseed
  • 1/2 teaspoon whole peppercorns
  • 3 whole cloves
  • Optional garnishes: Orange slices, star anise, and additional cinnamon sticks

Directions

  1. In a large saucepan, combine the first 6 ingredients. 
  2. Place remaining spices on a double thickness of cheesecloth. 
  3. Gather corners of the cloth to enclose spices; tie securely with string. Place in pan.
  4. Bring to a boil, stirring occasionally. 
  5. Reduce heat; simmer gently, covered, 20 minutes. 
  6. Transfer to a covered container; cool slightly. 
  7. Refrigerate, covered, overnight.
  8. Strain wine mixture into a large saucepan, discarding fruit and spice bag; reheat. 
  9. Serve warm. Garnish as desired

Paleo Cuban Holiday Drink Recipes

Honey-Sweetened Traditional Lime Mojito

Ingredients:

  • 3 mint leaves, fresh (or to taste)
  • 1 tablespoon honey
  • 2 ounce (4 tablespoons) lime juice
  • 1 jigger (1.5 ounces) of 80-proof white rum (optional)
  • Club soda
  • Garnish: fresh mint sprig and lime wedge

Directions:

  1. Place mint, a splash of club soda, and honey in a glass. 
  2. With a muddler or the handle of a wooden spoon massage the mint leaves.  You want to release the oils from the mint leaves not crush them.
  3. Add the lemon juice and rum and stir well.
  4. Add ice and top off with club soda or lemon-lime kombucha 
  5. Add a bit of variety by adding a flavored rum, or Kombucha

Crema de Vie

Crema de Vie is a Cuban eggnog recipe and a great way to spice things up at Christmas. Makes 12 servings.

Ingredients:

  • 1 cup honey
  • 1 cup water
  • 1 can sweeten condensed coconut milk
  • 1 can evaporate coconut milk
  • 6 egg yolks from pasteurized eggs
  • 1 cup dark rum or less if you would like a lighter drink
  • 1 tsp pure vanilla extract not artificial
  • cinnamon, ground, and/or sticks for garnish

Directions:

Simple Syrup –

  1. Over medium-low heat put equal parts of water and honey into a saucepan and stir.
  2. Once the honey has dissolved into the water remove it from the heat and let it cool.

Crema de Vie –

  1. In a blender, gently mix eggs at low speed. Add evaporated milk and condensed milk and gently blend until smooth.
  2. Add simple syrup, vanilla, and rum and gently blend until mixed through. 
  3. Garnish with ground cinnamon and/or a cinnamon stick. (optional)

Paleo Maple Pecan Latte

It’s officially fall, so here are a few recipes you can use to make your own Fall Lattes at home with real, whole food ingredients. These recipes can be made hot or cold. Make them with a bit more punch by adding adaptogen powder and 1 – 2 Tablespoons of your favorite protein powder for a morning, afternoon or after-workout boost.

Maple Pecan Latte

Ingredients:

  • 1 cup Coconut, Almond, or other alternative milk (if you can tolerate it, dairy milk can be used).
  • 1 tbsp of pecan butter
  • 1 – 2 tbsp of maple syrup 
  • 1/2 tsp of vanilla extract
  • pinch of cinnamon
  • pinch of salt
  • 1/4 cup espresso, strong brewed coffee, or cold brew concentrate for cold
  • Whipped cream and a sprinkle of maple sugar for topping

For Hot Latte  –  add all ingredients (except for coffee) to a saucepan. While stirring, heat until hot, but be careful not to boil. Remove from heat and pour into a mug. Top with whipped cream and a sprinkle of chopped nuts and maple sugar and enjoy!

For Cold Latte  –   add all the ingredients to the container of a high-speed blender and secure lid. Blend on the lowest speed and slowly increase to the highest speed. Remove to a glass and top with whipped cream and a sprinkle of chopped nuts and maple sugar and enjoy!

Maple Pecan Vietnamese Style Latte

Ingredients:

  • 1 cup Coconut, Almond, or other alternative milk (if you can tolerate it, dairy milk can be used).
  • 1 tbsp of condensed coconut milk (if you can tolerate it, dairy milk can be used)
  • 1 tbsp of pecan butter
  • 1/4 tsp of maple extract or 1-2 tsp maple syrup or sugar 
  • 1/4 cup espresso, strong brewed coffee, or cold brew concentrate for cold
  • Whipped cream for topping

For Hot Latte  –  add all ingredients (except for coffee and whipped cream) to a saucepan. While stirring, heat until hot, but be careful not to boil. Remove from heat and pour into a mug. Top with whipped cream and a sprinkle of chopped nuts and maple sugar and enjoy!

For Cold Latte  –   add all the ingredients to the container of a high-speed blender and secure lid. Blend on the lowest speed and slowly increase to the highest speed. Remove to a glass and top with whipped cream a sprinkle of chopped nuts and maple sugar and enjoy and enjoy!

Paleo Toffee Nut Lattes

It’s officially fall, so here are a few recipes you can use to make your own Fall Lattes at home with real, whole-food ingredients. These recipes can be made hot or cold. Make them with a bit more punch by adding adaptogen powder and 1 – 2 Tablespoons of your favorite protein powder for a morning, afternoon or after workout boost.

TOFFEE NUT LATTE

Ingredients:

  • 1 cup Coconut, Almond, or other alternative milk (if you can tolerate it, dairy milk can be used).
  • 1 tbsp of pecan butter
  • 2 tbsp of coconut sugar 
  • 1/2 tsp of vanilla extract
  • pinch of salt
  • 1/4 cup espresso, strong brewed coffee, or cold brew concentrate for cold
  • Crushed pecans and a sprinkle of coconut sugar for topping

For Hot Latte  –  add all ingredients (except for coffee) to a sauce pan. While stirring, heat until hot, but be careful not to boil. Remove from heat and pour into a mug. Top with whipped cream a sprinkle of chopped nuts and coconut sugar and enjoy.

For Cold Latte  –   add all the ingredients to the container of a high-speed blender and secure lid. Blend on the lowest speed and slowly increase to the highest speed. Remove to a glass and top with whipped cream a sprinkle of chopped nuts and coconut sugar and enjoy.

TOFFEE NUT VIETNAMESE STYLE LATTE

Ingredients:

  • 1 cup Coconut, Almond, or other alternative milk (if you can tolerate it, dairy milk can be used).
  • 1 tbsp of condensed coconut milk (if you can tolerate it, dairy milk can be used)
  • 1 tbsp of pecan butter
  • 2 tsp of coconut sugar 
  • 1/4 cup espresso, strong brewed coffee, or cold brew concentrate for cold
  • Whipped cream for the topping and a sprinkle of coconut sugar and crushed nuts for topping

For Hot Latte  –  add all ingredients (except for coffee) to a saucepan. While stirring, heat until hot, but be careful not to boil. Remove from heat and pour into a mug. Top with whipped cream a sprinkle of chopped nuts and coconut sugar and enjoy.

For Cold Latte  –  add all the ingredients to the container of a high-speed blender and secure lid. Blend on the lowest speed and slowly increase to the highest speed. Remove to a glass and top with whipped cream a sprinkle of chopped nuts and coconut sugar and enjoy and enjoy!

Paleo Pumpkin Spice Lattes

It’s officially fall, so here are a few recipes you can use to make your own Fall Lattes at home with real, whole-food ingredients. These recipes can be made hot or cold. Make them with a bit more punch by adding adaptogen powder and 1 – 2 Tablespoons of your favorite protein powder for a morning, afternoon or after workout boost.

PUMPKIN SPICE LATTE

Ingredients:

  • 4 cups (960 ml) Almond, Coconut, or other alternative milk (if you can tolerate it, dairy milk can be used)
  • 1 cup (240 ml) espresso, very strong coffee, or cold brew concentrate for cold
  • 4 Tablespoons (60 g) organic Pumpkin Purée
  • 1 teaspoon Pumpkin Spice
  • 4 (40 g) date paste or, pitted dates for cold
  • Whipped coconut cream and a sprinkle of pumpkin spice for topping (optional)

For Hot Latte  –  add all ingredients (except for coffee) to a saucepan. While stirring, heat until hot, but be careful not to boil. Remove from heat and pour into a mug. Top with whipped cream a sprinkle of pumpkin spice and enjoy

For Cold Latte  –  add all the ingredients to the container of a high-speed blender and secure the lid. Blend on the lowest speed and slowly increase to the highest speed. Remove to a glass and top with whipped cream a sprinkle of pumpkin spice and enjoy!

PUMPKIN SPICE GOLDEN MILK LATTE

Ingredients:

  • 4 cups almond, coconut, or other alternative milk (if you can tolerate it, dairy milk can be used).
  • 8 Tbsp pumpkin puree
  • 8 Tbsp Maple or Date syrup, honey, or another sweetener
  • 2 tsp vanilla extract
  • 1 tsp pumpkin spice
  • 3 – 4 tsp organic ground turmeric
  • 1/4 – 1/2 tsp. black pepper
  • 1 cup hot espresso, strong coffee, or cold brew concentrate for cold
  • Whipped coconut cream and a sprinkle of pumpkin spice for topping 

For Hot Latte  –  add all ingredients (except for coffee) to a saucepan. While stirring, heat until hot, but be careful not to boil. Remove from heat and pour into a mug. Top with whipped cream a sprinkle of pumpkin spice and enjoy.

For Cold Latte  –   add all the ingredients to the container of a high-speed blender and secure lid. Blend on the lowest speed and slowly increase to the highest speed. Remove to a glass and top with whipped cream a sprinkle of pumpkin spice and enjoy!

PUMPKIN SPICE VIETNAMESE STYLE LATTE

Ingredients:

  • 1 cup Coconut, Almond, or other alternative milk (if you can tolerate it, dairy milk can be used).
  • 1 tbsp of condensed coconut milk
  • 1 tbsp of pumpkin puree
  • 1 tsp of coconut or maple sugar
  • 1/2 tsp of pumpkin pie spice
  • 1/4 cup espresso, strong brewed coffee, or cold brew concentrate for cold
  • Pumpkin pie spice or ground cinnamon for topping

For Hot Latte  –  add all ingredients (except for coffee and whipped cream) to a saucepan. While stirring, heat until hot, but be careful not to boil. Remove from heat and pour into a mug. Top with whipped cream a sprinkle of pumpkin spice and enjoy!

For Cold Latte  –   add all the ingredients to the container of a high-speed blender and secure lid. Blend on the lowest speed and slowly increase to the highest speed. Remove to a glass and top with whipped cream a sprinkle of pumpkin spice and enjoy!

PUMPKIN SPICE VIETNAMESE STYLE GOLDEN MILK LATTE

Ingredients:

  • 1 cup Coconut, Almond, or other alternative milk (if you can tolerate it, dairy milk can be used).
  • 1 tbsp of condensed coconut milk (if you can tolerate it, dairy milk can be used)
  • 1 tbsp of pumpkin puree
  • 1 tsp of coconut or maple sugar
  • 1/2 tsp of pumpkin pie spice
  • 1 tsp of  organic ground turmeric
  • 1/4 cup espresso, strong brewed coffee, or cold brew concentrate for cold
  • Pumpkin pie spice or ground cinnamon for topping

For Hot Latte  –  add all ingredients (except for coffee and whipped cream) to a saucepan. While stirring, heat until hot, but be careful not to boil. Remove from heat and pour into a mug. Top with whipped cream and a sprinkle of pumpkin spice and enjoy!

For Cold Latte  –   add all the ingredients to the container of a high-speed blender and secure lid. Blend on the lowest speed and slowly increase to the highest speed. Remove to a glass and top with whipped cream and a sprinkle of pumpkin spice and enjoy!

Fall Favorite Sips

Turmeric Chai Latte

This is a fall favorite in our house. Warm and cozy with a hint of turmeric and collagen to keep you on your game. 

INGREDIENTS

  • 3 tbsp maple syrup (or sweetener of choice, 1/8 teaspoon pure monk fruit powder for sugar-free)
  • 2 tbsp collagen peptides
  • 3/4 teaspoon ground cinnamon or to taste
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon organic turmeric powder
  • Pinch of black pepper

DIRECTIONS

In a small saucepan over medium-high heat, combine all the ingredients stirring occasionally.

Whisk to combine, stirring regularly until the mixture is piping hot.

Adjust any seasoning to your taste and serve immediately.

Leftovers can be stored in an airtight container for up to 4 days in the fridge.

Serve chilled over ice or reheat on the stove again.

Healthy Hot Chocolate

Cozy up to this warm creamy favorite on those brisk fall evenings.

INGREDIENTS

  • 1 cup milk of choice
  • 2 scoops collagen peptides
  • 2 tbsp cocoa powder, unsweetened
  • 1 tbsp coconut butter (or sub with nut/seed butter of choice)
  • 1 tbsp maple or coconut syrup (or another liquid sweetener of choice, 1/8 teaspoon pure monk fruit powder for sugar-free)

DIRECTIONS

In a small saucepan over medium-high heat, combine all the ingredients and bring to a simmer, stirring occasionally. Taste and add additional sweetener if desired. Pour into your favorite mug and serve immediately.

Toss in some homemade marshmallows if you like, and enjoy!

This can be stored in the fridge in an airtight container for up to 4 days.

You can serve cold over ice or reheat.

Golden Milk

INGREDIENTS

  • 1-1/3 cups Coconut milk powder
  • 2-1/2 cups hot water (you can also use 3 1/2  – 4 cups of organic coconut, almond, hemp, or other alternative milk.)
  • 1-1/2 tablespoons organic turmeric powder
  • 2 tablespoons organic coconut syrup, honey, agave, or another sweetener of choice
  • 1/2 teaspoon organic ground ginger
  • 2 teaspoons ground cinnamon
  • 1 tablespoon coconut oil
  • pinch of pepper

DIRECTIONS

Add the water and coconut milk powder or milk alternative to a medium-size saucepan.

Over medium-low heat-wise together until the powder is dissolved and milk is just slightly warm. Add remaining ingredients to the jar of a blender.

Pour the slightly warm milk into the blender with the rest of the ingredients and blend well, return the mixture to the pan, and heat a bit more.

Enjoy hot or cold! 

Hot Apple Cider

Everyone knows the old saying “ an apple a day…” Here’s a way to get your apple a day that’s warm and full of the benefits of collagen. 

INGREDIENTS

  • 1 medium orange, peeled
  • 10 medium apples, washed and cut into quarters (use a variety– I like Honeycrisp, Fuji, and Granny Smith) 
  • 3 cinnamon sticks or 1 Tablespoon ground cinnamon
  • 2 tbsp Collagen Peptides
  • 2 teaspoons ground cloves
  • Water enough to cover the fruit
  • granulated sugar or coconut sugar* (optional)

DIRECTIONS

Place all ingredients in a pot on the stove. Bring to a boil and turn down to simmer for 2 to 3 hours.

Once the fruit becomes very soft, use a large spoon to mash the fruit and release its liquids. Allow the cider to cook on low for 1 more hour.

Very slowly strain the chunky liquid through a fine-mesh sieve into a large pot or pitcher. You can discard the solids into the compost bin.

Strain the cider one more time to rid any other solids.

Serve immediately and store leftover cider in the refrigerator for up to 5-7 days.

Rewarm on the stove before serving– or drink it cold!

    paleo strawberry daiquiri recipe_snackin' free

    Strawberry Daiquiri

    Summer is for fun and what is more fun than enjoying a delicious and cold strawberry daiquiri by the pool with friends and family.

    Ingredients

    • 4 cups ice
    • 20 strawberries, hulled
    • 6 ounces light rum
    • 6 ounces fresh lime juice
    • 2 ounces triple sec
    • 2 ounces strawberry liqueur
    • 4 teaspoons simple syrup** or honey
    • Strawberry and lime slices, to garnish

    Directions

    1. Place the ice, whole strawberries, rum, lime juice, triple sec, strawberry liqueur, and sweetener in the pitcher of a Blender.
    2. Cover and blend on the Smoothie setting. 
    3. Pour into two glasses; garnish with strawberry and lime slices.
    Strawberry Simple Syrup Ingredients:
    • 1 lb. (16 oz. whole strawberries, cleaned, hulled, and sliced in half
    • 3 cups of water
    • 2 1/2 tsp monk fruit sweetener
    • 1 Tablespoon lemon juice

    Share your Strawberry Daiquiri Recipe with us on social media @snackinfree

    paleo holiday drink Recipes_Snackin Free_Blog

    Paleo Holiday Drink Recipes

    Enjoy some Irish Coffee or a White Russian with your friends and family using these paleo holiday drink recipes. We can’t wait to share these with our loved ones.

    Kaluha Style Liqueur

    Ingredients

    • 1/4 cup fine ground espresso
    • 2 1/4 cup water (divided)
    • 1 cup coconut sugar
    • 1 vanilla bean
    • 1 1/2 cups light rum

    Directions

    1. Cold brew the coffee by combining the grounds and 1 1/4 cups of the water into a sealable glass jar, shaking it, then refrigerating the mixture for 12 to 18 hours. Strain through a coffee filter into another sealable glass jar.
    2. Combine the sugar and 1 cup of water in a pot and bring to a boil. Remove from heat and let this syrup cool to room temperature.
    3. Add cooled syrup, vanilla bean, and rum to the glass jar that contains the coffee. Let that mixture steep for 3 days, then remove the vanilla bean and bottle the liqueur.

    Pumpkin Spice Kaluha 

    Ingredients

    • 1  15 oz.  can of organic pumpkin puree 
    • 1/2  cup extra coconut sugar
    • 2  tablespoons pumpkin pie spice

    Directions

    1. Mix all ingredients together in a small saucepan.  Heat until combined and sugar is dissolved. Remove from heat.
    2. Place a paper towel lined fine wire strainer over a large bowl and pour the pumpkin mixture into the paper-lined strainer.
    3. Cover and place in the refrigerator overnight to allow the syrup to drain off.
    4. Add this syrup to the Kaluha style liquor recipe.

    Pumpkin White Russian

    Ingredients

    • 1 oz pumpkin spice Kahlua
    • 2 oz vodka
    • 1 oz sweetened condensed coconut milk

    Directions

    1. Rim rocks glass with sprinkles/sugar.
    2. Combine “Kahlua”, vodka, and cream into glass over ice.
    3. Stir lightly and serve immediately.

    paleo drink Recipes_Snackin Free_Blog

    Paleo Spiced Hot Chocolate

    Who else loves curling up in a cozy blanket with a cup of hot cocoa? We know we do add our favorite holiday movie and it sounds like the perfect night in! Try this paleo-spiced hot chocolate recipe for a cup of hot cocoa with a little kick. We know it won’t disappoint.

    Ingredients

    • 2 Tbsp. organic raw cacao powder
    • 1 Tbsp. organic coconut sugar
    • pinch sea salt
    • pinch organic ground cinnamon
    • pinch organic cayenne
    • pinch organic ground ginger
    • ¼ tsp. organic vanilla extract
    • 1 organic cinnamon stick
    • 1 ½ cups
    • dairy-free milk of your choice

    Directions

    1. Bring milk to a simmer in a small saucepan on medium heat.
    2. Then whisk in all the dry ingredients.
    3. Serve hot chocolate immediately with a cinnamon stick.

    This recipe pairs great with dessert, for example, you could make our Paleo Sugar Cookies Recipe.

    Pumpkin Spice Liqueur Recipe_snackin free blog-paleo recipe

    Pumpkin Spice Liqueur Recipe

    It’s that time of year when pumpkin is just around every corner! We have pumpkin spice lattes, pumpkin brownies, and pumpkin pie; so why not have pumpkin spice liqueur too?! You can make your own with our pumpkin spice liqueur recipe today. This would be a great drink to enjoy on a cool night wrapped up in a cozy blanket next to the fire or serve at a dinner party with all your friends and family. (KID-FRIENDLY VERSION BELOW)

    Ingredients

    • 2 cups water
    • 2 cup coconut sugar
    • 1 (15-ounce) can pumpkin purée (not pie filling)
    • 6 (3-inch) cinnamon sticks
    • 6 whole cloves
    • 2 vanilla beans, split lengthwise
    • 2 cups aged rum, such as 10 Cane Rum or Chacaca like Leblon alternately you can use Potato or Grape Vodka (Ciroc) or VuQu made from coconut

    Directions

    1. Place the water and sugars in a medium saucepan, whisk to combine, and bring to a boil over medium-high heat. Add the pumpkin, cinnamon sticks, cloves, and vanilla beans – whisk to combine and return to a simmer. Reduce the heat to low and simmer, stirring occasionally, until the syrup is infused with flavor, about 30 minutes. Meanwhile, line a medium fine-mesh strainer with a piece of ultrafine cheesecloth and place it over a large heatproof bowl.
    2. Pour the pumpkin mixture through the cheesecloth and let it drain undisturbed until most of the liquid has passed through and only a thick paste remains. Gently press on the paste with a rubber spatula to release any remaining liquid, then discard the contents of the strainer. (You should have about 2 cups of infused syrup.)
    3. Add the rum and stir to combine. Transfer to a 1-quart container and set aside to cool to room temperature, about 1 hour.
    4. Seal the container tightly and store it in a cool, dark place for at least 2 days and up to 3 months before serving.

    Serving Suggestions

    Serve topped with sparkling water try ginger, cola, or lemon-lime Kombucha as a mixer.

    You can also make a KID FRIENDLY PUMPKIN JUICE by omitting the alcohol and adding flavored sparkling water or kombucha for a refreshing pumpkin surprise !