12 Holiday Beverages using True Nopal Cactus Water
We are so excited to share 12 Holiday Beverages using True Nopal Cactus Water! Get ready to sip, celebrate, and hydrate with these delightful and easy to make beverages this holiday season.
Day 1: Prickly Pear Paloma
• 2 oz Tequila
• 4 oz True Nopal Cactus Water
• 1 oz Fresh Lime Juice
• 1 oz Prickly Pear Syrup
• Ice
• Club Soda
• Salt for rimming (optional)
• Lime wheel for garnish
Instructions: Rim the glass with salt (optional). Fill the glass with ice. In a shaker, combine tequila, True Nopal Cactus Water, fresh lime juice, and prickly pear syrup with ice. Shake well and strain into the prepared glass over ice. Top with club soda and garnish with a lime wheel.
Day 2: Cactus Berry Fizz
• 2 oz Vodka
• 4 oz True Nopal Cactus Water
• 2 oz Mixed Berry Puree
• 1 oz Lemon Juice
• 1 oz Simple Syrup
• Ice
• Club Soda
• Berries for garnish
Instructions: In a shaker, combine vodka, True Nopal Cactus Water, mixed berry puree, lemon juice, and simple syrup with ice. Shake well and strain into a glass filled with ice. Top with club soda and garnish with fresh berries.
Day 3: Minty Cactus Mojito
• 4 oz true nopal cactus water
• 10 fresh mint leaves, plus a sprig for garnish
• 2 teaspoons sugar
• 1 lime
• Ice cubes
• 2 oz white rum
• Club soda
Instructions:
In a glass, muddle the fresh mint leaves and sugar together. Pour True Nopal Cactus Water and rum over this mixture. Squeeze the juice from a lime wedge into the glass. Fill the glass with ice cubes and top off the glass with club soda for a fizzy kick. Use a stirrer to mix together and garnish your Minty Cactus Mojito with a sprig of mint and cactus slices if desired.
Day 4: Cranberry Cactus Sparkle
• 1 1/2 oz Gin
• 1/2 oz Elderflower Liqueur
• 2 oz True Nopal Cactus Water
• 1 oz Cranberry Juice
• Sparkling Water
• Fresh cranberries for garnish
• Ice cubes
Instructions:
In a cocktail shaker, combine gin, elderflower liqueur, True Nopal Cactus Water, and cranberry juice. Shake the ingredients well to combine and chill the mixture. Strain the mixture into the prepared glass over the ice and top off the cocktail with sparkling water to add a fizzy element.
Drop a few fresh cranberries into the drink for a festive garnish.
Day 5: Cactus Apple Spice Punch
• 1 cup Whiskey
• 1 cup True Nopal Cactus Water
• 2 cups Apple Cider
• 1/2 cup Cinnamon Syrup (combine equal parts water and sugar, simmer with cinnamon sticks, then cool)
• 1/4 cup Lemon Juice
• Cinnamon Sticks for garnish
• Apple slices for garnish
• Ice cubes
Instructions:
Prepare the Cinnamon Syrup:
In a small saucepan, combine equal parts water and sugar. Add a few cinnamon sticks and simmer until the sugar dissolves. Allow it to cool and then strain to remove the cinnamon sticks.
Mix the Punch:
In a large punch bowl or pitcher, combine the chilled whiskey, True Nopal Cactus Water, apple cider, cinnamon syrup, and lemon juice. Stir the mixture well to ensure all the flavors are combined. Fill glasses with ice cubes and pour the Cactus Apple Spice Punch over the ice.
Garnish each glass with a cinnamon stick and a slice of apple.
Day 6: Pomegranate Cactus Mule
• 2 oz Vodka
• 1 oz True Nopal Cactus Water
• 2 oz Pomegranate Juice
• Ginger Beer
• Lime Wedge for garnish
• Ice cubes
Instructions: In a shaker, pour vodka, True Nopal Cactus Water and pomegranate juice over ice. Shake and combine ingredients. Fill a Moscow Mule mug (or your preferred glass) with new ice cubes and pour shaker mixture and top with ginger beer. Garnish the drink with a lime wedge on the rim of the glass.
Day 7: Spiced Cactus Chai-Tini
• 1 oz Spiced Rum
• 2 oz True Nopal Cactus Water
• 1 oz Chai Tea Concentrate
• Splash of Plant Milk
• Ice cubes
• Cinnamon Stick for garnish
Instructions:
Chill a martini glass by placing it in the freezer or filling it with ice water. In a cocktail shaker, add spiced rum, True Nopal Cactus Water, chai tea concentrate, and plant milk. Add ice cubes to the shaker and shake the ingredients well to chill the mixture. Remove the ice from the martini glass and strain the shaken mixture into the chilled glass. Garnish the Spiced Cactus Chai-Tini with a cinnamon stick for added aroma!
Day 8: Frosted Cactus Margarita
• 2 oz Silver Tequila
• 2 oz True Nopal Cactus Water
• 2 oz Triple Sec
• 1 oz Lime Juice
• 1 oz coconut milk
• 1/2 oz Simple Syrup (adjust to taste)
• Coconut flakes for rimming
• Ice cubes
Instructions: Rim a margarita glass with coconut flakes. In a cocktail shaker, combine silver tequila, True Nopal Cactus Water, triple sec, lime juice, simple syrup and coconut milk.
Fill the shaker with ice cubes and shake the ingredients vigorously to chill the mixture. Strain the shaken mixture into the prepared margarita glass over ice.
Day 9: Prickly Pear Hot Cocoa
• 1 cup of @truenopal
• 1 cup of milk (dairy or non-dairy)!
• 1/4 cup of cocoa powder
• 1/4 cup of sugar
• 1/4 teaspoon of vanilla extract
• 1/8 teaspoon of ground cinnamon
• Marshmallows or whipped cream, for topping (optional)
Instructions:
In a small saucepan, combine the cactus water, milk, cocoa powder, sugar, vanilla extract, and cinnamon. Stir well to combine. Heat the mixture over medium heat, stirring constantly, until it is hot and the cocoa and sugar are fully dissolved. Pour the hot cocoa into mugs, and top with marshmallows or whipped cream, if desired.
Day 10: Cactus Water Holiday Punch
• 1 liter of True Nopal Cactus Water
• 1/2 cup of orange juice
• 1/2 cup of pineapple juice
• 1/2 cup of cranberry juice
• 1/4 cup of honey
• 1/4 cup of lime juice
• 1/4 cup of lemon juice
• 2 cinnamon sticks
• 1 tablespoon of whole cloves
• 2 sliced oranges
• 2 sliced limes
• 2 sliced lemons
• Ice
Instructions:
In a large punch bowl or pitcher, combine the cactus water, orange juice, pineapple juice, cranberry juice, honey, lime juice, and lemon juice. Add the cinnamon sticks, cloves, sliced oranges, limes, and lemons, and stir to combine. Chill the punch in the refrigerator for at least 1 hour to allow the flavors to develop.Serve the punch over ice in glasses, and garnish with additional slices of orange, lime, and lemon, if desired. Add a shot of spiced rum per drink if desired!
Day 11: Cactus Citrus Sangria
• 1 bottle of White Wine chilled
• 1 cup True Nopal Cactus Water
• 1/4 cup Orange Liqueur (such as triple sec or Cointreau)
• Citrus slices (oranges, lemons, limes), for flavor and garnish
• 1-2 tablespoons Agave Syrup
• Ice cubes
Instructions:
Wash and slice the citrus fruits into thin rounds. In a large pitcher, combine the chilled white wine, True Nopal Cactus Water, and orange liqueur. Add the sliced citrus fruits to the pitcher. Stir in 1-2 tablespoons of agave syrup, adjusting the sweetness to your liking.
Place the pitcher in the refrigerator to chill for at least 2-4 hours. When ready to serve, add ice cubes to individual glasses.
Day 12: Cactus Citrus Sparkler
• 1 cup True Nopal Cactus Water
• 1/2 cup Orange Juice
• 1/4 cup Cranberry Juice
• 1 tablespoon Fresh Lime Juice
• Club Soda
• Orange slices and Mint leaves for garnish
• Ice cubes
Instructions:In a shaker, combine True Nopal Cactus Water, orange juice, cranberry juice, and fresh lime juice.
Shake well to mix the juices. Fill a glass with ice cubes and pour the mixed juices over the ice. Top off with club soda for a fizzy kick. Garnish with orange slices and mint leaves.
