Holiday Beverage Recipes

Probiotic Blood Orange Spritzer

Makes 4 Non-Alcoholic Spritzers (inspo):

- 2 bottles Thistle Probiotic shot
- 2 blood oranges, juiced
- 2 dashes orange bitters (optional)
- 12 oz bubbly water/club soda
- 1 blood orange, sliced (garnish)
- rosemary sprigs (garnish)

Combine the Probiotic shot, blood orange juice, and bitters (if using). Fill low ball glasses with ice. Top with the Probiotic and orange juice mix, and top with bubbly water. Stir gently with a spoon, and garnish with a slice of blood orange and a sprig of rosemary.

Mulled Red Wine with Beet & Apple

Makes 6 Cups of Mulled Wine (inspo):

- 1 bottle Thistle Balanced Beet Juice
- 1 cup water
- 2 cinnamon sticks
- 6 cloves
- 1 orange, sliced
- 1 bottle red wine

Add juice and water to a large saucepan and bring to a boil. Reduce heat and add cinnamon stick, cloves, and orange slices. Let simmer on low heat for 15-20 minutes, stirring occasionally. 5 minutes before serving, add in the bottle of wine, and serve.

Vanilla-Cinnamon “Eggnog” Cream

- 2 cups almond milk
- 1 cup brandy/bourbon (optional)
- 1/2 cup coconut milk
- 1/4 cup maple syrup
- 1 tbsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp freshly grated nutmeg

Blend all ingredients, except the nutmeg, together in a blender until frothy. Keep chilled & serve in a large punch bowl with freshly grated nutmeg on top. Can be blended ahead of time, blend again before serving to make it nice & frothy!