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Healthy Holiday Cocktails

Dec
22
2017

Check out these healthy holiday cocktails that will help you enjoy the holiday festivities without the guilt.

 

 

Ah, the holidays! Holidays parties, candy canes, and of course – all of the yummy food and drinks. It can be difficult to stay healthy and motivated during this time of year. Lucky for you, here at VPX Sports we’ve concocted a list of unique and healthy cocktails to help you watch your waistline during the holidays.

 

Mai Tai Twist

Ingredients:

– 3 tbsp. Rum
– 1/2 cup Sour Heads Caffeine Free Bang
– 1/4 cup coconut water
– 1/4 cup orange juice
– 1 tbsp. lemon juice
– 1 package Monk Fruit in the Raw or 1 tsp. Stevia in the Raw
– Ice cubes

Directions:

1. Add all ingredients into a cocktail shaker and shake well.
2. Pour into a hurricane glass, or other large glass over ice and serve.

 

Cotton Candy Cosmo

Ingredients:

– 2 oz. citrus vodka
– Splash club soda
– Splash Cotton Candy Caffeine Free Bang
– Ice cubes
– 1 wedge fresh lime, as garnish

Directions:

1. Add ice to cocktail shaker, then add liquid ingredients.
2. Shake well.
3. Strain into a chilled martini glass.
4. Garnish with lime wedge.

 

Whiskey Sour Heads

Ingredients:

– 1.5 oz. whiskey
– 1.5 oz. Sour Heads Caffeine Free
– 1.5 oz. water
– 1 packet Stevia in the Raw
– 1 wedge fresh lemon, as garnish

Directions:

1. Put the ingredients into cocktail shaker with ice.
2. Shake well.
3. Strain into a glass.

 

Low Fat Egg Nog

Ingredients:

– 1 Cookies & Cream Protein Rush
– 1/2 vanilla bean, split and scraped
– 2 large eggs, plus 1 egg yolk
– 1/4 cup fat-free sweetened condensed milk
– 1/2 teaspoon cornstarch
– 1/4 teaspoon freshly grated whole nutmeg (plus extra for garnish)
– 1/8 tsp. salt
– 1/4 cup white rum or bourbon (optional)

Directions:

1. In a medium saucepan, bring the Protein Rush and the vanilla bean pod and seeds to a simmer over medium heat. Meanwhile, whisk the eggs, egg yolk, condensed milk, cornstarch, nutmeg, and salt in a medium bowl until light yellow.
2. Gradually pour the hot milk mixture into the egg mixture, whisking constantly, then pour it back into the pan. Stir constantly over low heat with a wooden spoon until the eggnog begins to thicken, about 10 minutes.
3. Remove from the heat and immediately stir in the remaining 1/2 cup of milk. Transfer the eggnog to a pitcher; cover and refrigerate for at least 4 hours or overnight.
4. Remove the vanilla pod. Spike the eggnog with alcohol if desired, and garnish with freshly grated nutmeg.


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