Whether you’re pregnant, in that in-between stage of early pregnancy (but not wanting to tell a single soul just yet) or you prefer to not drink, skipping alcohol can often feel like you have to miss out on the social aspect of drinking—or maybe you’re feeling a little left out.

That’s why we crafted a list of plant-based mocktail recipes from Drinking for Two: Nutritious Mocktails for the Mom-To-Be, a new book authored by registered dietitians Diana Licalzi and Kerry Criss. The best part? The recipes feature ingredients that are healthy for mamas during and after pregnancy.

Whether you’re a martini, rose or mojito mama, here are our favorite alcohol-free mocktail recipes:

1. Mock-jito



  • 20 mint leaves
  • 2 lime wedges
  • 2 tsp light agave syrup
  • 1 tsp apple cider vinegar
  • 2⁄3 cup coconut water
  • 13⁄4 cup seltzer
  • 2 cups of ice
  • Additional mint leaves for garnish


1. Muddle mint leaves and lime wedges with the agave syrup and apple cider vinegar in the bottom of the shaker.

2. Add coconut water and ice. Shake vigorously.

3. Fill glasses with ice and divide the shaken mixture, including the muddled mint and lime wedges, between the two glasses.

4. Top with seltzer and stir.

5. Garnish with mint sprigs.


2. Grapefruit + rosemary fizz

Grapefruit + rosemary fizz


  • 1⁄2 cup grapefruit juice
  • 2 tbsp lime juice
  • 2 tsp fresh ginger, peeled and chopped
  • 1 cup seltzer
  • 1 dash salt per serving
  • 2 rosemary sprigs for garnish


1. Blend the grapefruit juice, lime juice, salt and ginger.

2. Divide the mixture between two glasses filled with ice.

3. Top with seltzer and stir.

4. Garnish with rosemary sprigs, swirling in the glass to infuse flavor.


3. Smashing sage spritzer

Smashing sage spritzer


  • 1 cup fresh or frozen blackberries or cherries
  • 1 tbsp lime juice
  • 1 tsp honey
  • 1⁄3 cup coconut water
  • 1 cup seltzer
  • 4 sage leaves
  • Additional blackberries and sage leaves for garnish


1. Muddle blackberries with sage leaves and honey in the bottom of a shaker.

2. Add lime juice and coconut water; fill shaker with ice. Shake vigorously.

3. Divide the shaken mixture between two ice-filled lowball glasses.

4. Top with seltzer and stir.

5. Garnish with fresh sage and blackberries.


Psst: Low on fresh or frozen fruit? We are obsessed with Yes Cocktail Co. and their delicious cocktail mixers. Yes Cocktail Co. Blackberry Pomegranate Mixer? Yes, please!


4. No way rosé

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  • 1⁄2 cup white grape juice
  • 2 tbsp pomegranate juice
  • 1⁄2 cup coconut water
  • 1 cup seltzer
  • 1 tsp apple cider vinegar
  • 1 tbsp lemon juice


1. Add all ingredients (except seltzer) to a shaker filled with ice. Shake vigorously.

2. Pour into two wine glasses. Top with seltzer and stir.


5. Piña col-nada

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  • 2 cups frozen pineapple
  • 1 cup unsweetened coconut milk (carton) (use more if needed to facilitate blending)
  • 1⁄4 cup coconut milk (canned)
  • 1⁄2 cup frozen cauliflower or cauliflower rice
  • Squeeze of fresh lime juice
  • Pineapple or orange slices and sweet cherries for garnish


1. Add all ingredients to the blender.

2. Blend on high until smooth and frothy.

3. Garnish with pineapple, orange slices or maraschino cherries.


6. Pumpkin pie mock-tini

Pumpkin pie mock-tini


  • 1 1/2 cups non-dairy milk
  • 1 tbsp chopped walnuts
  • 2/3 cup canned pure pumpkin puree (not pumpkin pie filling)
  • 3–4 pitted dates
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp pure vanilla extract
  • Pinch of salt
  • Coconut whipped cream and ground cinnamon for garnish


1. Soak dates in water for 10 minutes to help facilitate blending.

2. Meanwhile, rim glasses with maple syrup and then dip into chopped walnuts.

3. Add all ingredients to a blender.

4. Blend on high for a longer period of time to break up the dates for evenly distributed sweetness.

5. Pour into prepared martini glasses.

6. Garnish with a dollop of coconut whipped cream and a sprinkle of cinnamon.


7. Plant-based hot chocolate

Plant-based hot chocolate


  • 1 1/2oz dark chocolate
  • 1/2 cup coconut milk (canned)
  • 1 3/4 cup non-dairy milk
  • 1–2 tbsp maple syrup or agave nectar
  • 1 tbsp unsweetened cocoa powder or cacao powder
  • 1/2 vanilla bean, split lengthwise or 1 tsp vanilla extract
  • 1/4 teaspoon sea salt
  • 1/4 tsp cinnamon
  • Coconut whipped cream for garnish
  • Optional: add a pinch of cayenne for a Mexican hot chocolate


1. Place the dark chocolate, coconut milk, non-dairy milk, desired syrup, vanilla bean and sea salt in a saucepan and slowly bring to a simmer as you stir. Don’t allow the liquid to come to a boil, as this will impact the flavor of the chocolate and cocoa powder.

2. Add the cocoa powder and cinnamon to the saucepan. Whisk until the mixture is combined.

3. Simmer for 3–5 minutes.

4. Taste hot chocolate and add more syrup or nectar if you desire a sweeter drink.

5. Pour into mugs and top with coconut whipped cream.