While I totally agree with this sentiment under certain holiday circumstances, I’m a firm believer that most people (who partake in alcohol) are at their best after 1 or 2 drinks. They tend to be more talkative, more in the moment, and just the right amount of relaxed. I enjoy a boozy cocktail sometimes, but it’s not a sustainable imbibe for me. I don’t know about you, but once I go beyond the first two, I’m toast. I either sneak away from the party area and casually search out a chill spot for a nap OR I keep going and the vibe is sort of like this slash this.
I’m appreciative of a party host/ drinking establishment that offers interesting non-alcoholic options. I can’t really put it away like I used to (see above) and I think it’s an extension of hospitality that shows sincere care. In a restaurant/bar scenario, the prime revenue stream/tip generator is booze. A conscious decision to offer an inspired option for the teetotalers among us shows true commitment and principle. That action shows a higher ambition than profit generation, which I can dig.
This past summer, my man and I really got into the sparkling and regular beverage options from Bai. We crossed borders for them! (sounds dramatic, but it’s a 30 minute drive…) Mark loves (LOVES) soda, and since I really (really) love him and place his health and happiness up there with my own, I went on a mission to find something that would fill that sweet and bubbly void. Between the Bai drinks and heavy doses of sparkling water, I think I managed to bring him over to the healthier side of things. The drinks are awesome because they’re fruity and flavourful, but without added sugars/weird stuff. The coconut one is on hand at our house a lot because it makes a bangin’ green smoothie with some frozen pineapple, spinach, lime juice, and mint. Antioxidants and good times!
Making a vibrance-supporting (and fun!) beverage for holiday get-togethers is obviously incredibly easy to do at home, but most especially simple with all of the festive ingredients and spices floating around this time of year. My house pretty much smells of citrus, pine, spice, vanilla, and cranberry right through to New Year’s eve. This non-alcoholic mulled pot of goodness hits all of those notes with a little bit of extra vanilla, rosemary, and the tart smack of juicy pomegranate. I would proudly serve this next to the boozy punches, nogs, and other tipsy options of the season. It’s fresh and cozy at the same time, and just generally refreshing all the way around. Happy mulling! :)
mulled pomegranate cider with vanilla + rosemary recipe
Print the recipe here!
Notes: I add the cranberries for an extra dose of tartness, but also because I had some languishing in the freezer that I thought would be fit for using up here. You could certainly do this cozy mulled drink without them :)
1/2 cup frozen cranberries
juice of 1 clementine, about 1/4 cup
1 vanilla bean, sliced down the middle lengthwise
1 rosemary sprig
4 cinnamon sticks (the 3-4-inch ones)
2 whole star anise pods (optional)
4 cups apple cider
1 18-oz bottle Ipanema Pomegranate Bai
thin sliced rounds of clementine
extra rosemary leaves
In a medium-large soup pot, combine all of the cider ingredients. Set it over medium heat and bring it to a decent simmer. Lower the heat so that the cider is barely bubbling. Let the cider simmer like this for 10 minutes or so, uncovered.
Serve mulled pomegranate cider hot with garnishes of clementine slices, pomegranate seeds, and rosemary leaves. Try your best to ladle the cider at the edges of the pot so that you don’t get too many of the steeped “floaters” in the cups ;)
*This post was created in partnership with Bai Brands. All opinions/endorsements are my own. Thanks for supporting!