Fit Tip Friday: Healthy-ish Holiday Cocktails

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We've got just over 2 weeks until Christmas and you know what that means...parties are in full swing and everyone is feeling the holiday cheer, raising their glasses to toast the season. (And if you're feeling more bah-humbug than cheer, you're probably also drinking, let's be honest.) If you don't want to completely sabotage your healthy eating and fitness, we've got just the thing for you. We've taken 3 holiday cocktail recipes and made them healthy-ish for you!

Pomegranate Rosemary Martini

This one's our fave, not only is it delicious and pretty, but it's also rich in antioxidants.


You'll need 1 shot of vodka, 1/4 cup pomegranate juice, 1 tbsp. fresh-squeezed lemon juice, 2 tbsp. water, 1 tbsp. pomegranate seeds, 1 spear fresh rosemary, and ice. In a cocktail shaker, mix juices, water, and vodka with ice. Shake, shake, shake then strain and pour into a martini glass. Put pomegranate seeds in glass. Stir cocktail with rosemary spear to infuse flavor into drink. Cheers!

Hot Toddy

Cold-ish weather is here and we could all use a little warming up. It may even knock out that nagging cold you've been fighting. Whip up this Hot Toddy for less than 150 calories!


In a heat-proof glass, stir together 1 1/2 oz. of bourbon/scotch/whiskey, 7 oz. hot water, 3/4 tbsp honey, 2 tbsp lemon juice, 1 star anise/cinnamon stick, or 3-5 cloves. Garnish with 1-2 thin slices of lemon.

Lighter Egg Nog


Last but definitely not least, it wouldn't be Christmas without Egg Nog. This lightened up version is only 148 calories per serving because it's made with low-fat milk and less liquor. It's a little more involved than our other drinks, but it's worth it.

Beat 2 egg yolks until lightened in color. Add 1/3 cup sugar, beating until dissolved. Set aside. Combine 2 cups 1% low-fat milk, 1 teaspoon vanilla, and 1 dash each cinnamon and nutmeg in a saucepan over high heat; bring to a boil, stirring occasionally. 

Remove from heat, and gradually whisk into egg mixture. Return to pot, and cook to 160°. Remove from heat, stir in 1/4 cup white rum, and pour into a bowl; set in the refrigerator. Beat 4 pasteurized egg whites in a separate bowl until soft peaks form; with mixer running, gradually add 1 tablespoon sugar, and beat until stiff peaks form. Whisk egg whites into chilled mixture; sprinkle with cinnamon. 

Makes 6 servings.



Lighter Eggnog based on recipe from Bethenny Frankel.





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