3 Holiday Kombucha Mocktails to Keep You Merry and Bright

3 Holiday Kombucha Mocktails to Keep You Merry and Bright
It’s the most wonderful time of the year! Decorations are going up, smells of cinnamon and clove are all around and spirits are lifted, but if you're dreading the holiday bloating and hangovers, you’re not alone. The holiday season is one of indulgence and excess, but there are ways to celebrate that won’t leave you feeling like garbage.

Mocktails are a fantastic way to get creative, show off your mixology skills, and reduce your alcohol intake without sacrificing a tasteful beverage. Kombucha is one of the best bases for mocktails, as it’s slightly sweet and brings a little fizz and tartness. The best part is that the bacterial culture in kombucha is a probiotic, aiding digestion and reducing bloating, so you can spend the evening comfortable and wake up feeling great.

To showcase just how delicious and versatile mocktails can be, we whipped up three recipes with Wild Tea Kombucha's Wild Ginger and Raspberry Hops Kombuchas. Wow your friends with the sophisticated Vegan Raspberry Hops Sour at your next get-together, sip the spicy Mulled Mule with a good book in front of the fire, or level up the family game night with the Cranberry Ginger Holiday Punch!

Note: Our on tap kombucha is 15% off until November 29!

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A fresh twist on the whiskey sour, this Raspberry Hops Sour is made with Raspberry Hops kombucha from Wild Tea Kombucha. And it's vegan!

Vegan Raspberry Hops Sour


Serves 1
  • 1/2 oz aquafaba (the liquid from a can of chickpeas)*
  • 4 oz WTK Raspberry Hops Kombucha
  • 3-5 raspberries, fresh or frozen
  • 1 oz fresh squeezed lemon juice
  • 1/2 oz simple syrup
  • Ice
  • 1 lemon peel garnish
  • *Feel free to use egg whites if not vegan.


    1. Add aquafaba, lemon juice, simple syrup, ice, and raspberries (leave one for garnish) to a cocktail shaker. Shake vigorously for 10 seconds.

    2. Add kombucha to shaker and gently swirl to mix without agitating the fizzy kombucha.

    3. Strain mixture into glass, top with garnish, and serve.

    This sweet and spicy Mulled Mule is made with Wild Ginger kombucha from Wild Tea Kombucha.

    Mulled Mule

    Serves 1


  • 8oz WTK Wild Ginger Kombucha
  • 1/2 oz Mulled syrup (recipe below!)
  • 1/2 oz fresh squeezed orange juice
  • Ice
  • Orange peel garnish

    Add all ingredients to a cup and stir.

    Mulled Syrup


  • ½ cup sugar
  • ½ cup water
  • 2 tbsp Mulling Spices
  • Peel from half an orange

    1. Heat water and sugar in a saucepan on low heat until dissolved.

    2. Add mulling spices and orange peel and bring to a low simmer. Cover and simmer for 15 minutes, being careful not to let it boil.

    3. Remove from heat and leave to cool.

    4. Strain and bottle. Syrup will keep for two weeks refrigerated.

    Perfect for the whole family, this Holiday Punch is made with Wild Ginger kombucha from Wild Tea Kombucha.

    Cranberry Ginger Holiday Punch

    Serves 6


  • 1 cup orange juice
  • 2 cups cranberry juice
  • 4 cups WTK Wild Ginger Kombucha
  • 2 cups your choice of sliced apple, orange, pear, cranberries, or pomegranate seeds
  • Ice

    1. In a large pitcher or punch bowl, combine orange juice, cranberry juice, and kombucha.

    2. Add fruit and refrigerate until cold.

    3. Serve with ice.

    Posted by Rosie on 11/26/2021 to Recipes