By Renee Jernigan
More and more people are choosing not to imbibe for a wide variety of reasons, and the market for NA beverages is finally starting to catch on!
As a result, mocktails have recently gained a makeover. Long gone are the days when your only options for NA bevies were water, soda, or O'Douls. Restaurants and venues worldwide are stepping up to the challenge and are beginning to offer a variety of NA options, including some pretty sophisticated mocktails.
I love a good mocktail (and snacks)! So, as we approach the spooky season, I'm happy to share a few quick, easy, and fun recipes with the MLP. These recipes could be great for a party or a night in! Cheers!
Apple Ginger Fizz
3 oz. apple cider 1 oz. fresh lime juice 6 mint leaves 1 1/4 tsp. apple cider vinegar Pinch of ground cinnamon 3 1/2 oz. ginger ale Garnish with lime wedge/cinnamon stick |
Mexican Chocolate Energy Spider Bites:
Servings: 9 Prep Time: 20 minutes
 | Storage Tips: Bites can be stored in an air-tight container in the refrigerator for up to 1 week or stored in the freezer for up to 1 month.  |
Spicy Pumpkin Seeds:
Ingredients:
2 Tbsp white sugar
1 Tbsp brown sugar
1/4 tsp cumin (or you can sub nutmeg if cumin
isn't your thing)
1/4 tsp ground cinnamon
1/4 tsp ground ginger
A pinch of cayenne pepper
2 cups of raw, whole pumpkin seeds, washed
and dried
Cooking spray
2 tsp salt, or to taste
1 Tbsp olive oil (or sub butter or ghee)
2 more Tbsp white sugar
Preparation:
Preheat oven to 300 degrees F (150 degrees C).
Line a baking sheet with parchment paper.
Combine the 2 Tbsp white sugar, 1 Tbsp brown sugar, cumin, cinnamon, ginger, and cayenne pepper in a large bowl.
Set aside.
Place the pumpkin seeds on a baking sheet, spray them with cooking spray, and sprinkle with salt to taste.
Bake the seeds for 20-25 minutes until lightly golden.
Heat the oil (or butter) in a large nonstick skillet over medium heat.
Stir in the toasted pumpkin seeds along with 2 Tbsp of white sugar.
Cook and stir the seeds until the sugar forms a coating on the seeds (2-3 minutes).
Stir the caramelized seeds into the bowl of sugar/spice mix and toss to coat.
Let cool, then serve!
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