The Best Non-Alcoholic Christmas Cocktails & Desserts

By Lyre's Spirit Co

10th Nov 2022

The Best Non-Alcoholic Christmas Cocktails & Desserts

The holidays are upon us - and who doesn't love a good tipple to toast to another year well-served. This year's merriment needn't sidetrack your mindful consumption. Lyre's Non-alcoholic spirits have the perfect selection of easy Christmas mocktails to observe the yuletide in style.

This year, trim the tree while Lyre's Christmas mocktails deck the halls. These delicious booze-free Christmas mocktail recipes with fewer calories and no hangover will have you caroling all season long.

Festive mocktails

Christmas has always been a time for celebrating! Celebratory drinks - like mulled and sparkling wine, rum-spiked eggnog, and cocktails filled with festive flavors - have consistently been popular choices at Christmas, but they're not always the most inclusive. As society shifts towards a growing focus on health and wellbeing, it's more important than ever to include non-alcoholic alternatives at Christmas gatherings. The good news? There are plenty of delicious and creative festive mocktails just as exciting and full of cheer as their alcoholic counterparts, and if you’re after something quick and ready-to-serve, Lyre’s award-winning Classico takes the pressure off; just pop and serve!

Christmas mocktail recipes

Lyre's Maple Coffee Cocktail

The savory seduction of maple, coffee, and Lyre's American Malt is a delight for the senses. The comforting hints of bourbon and caramel with a soupçon of vanilla in the American Malt warm the body and soul in this creature-comfort for chilly nights by the fire.

You'll need:

  • 75mL Lyre's American Malt
  • 120mL hot brewed coffee
  • 7.5mL premium maple syrup
  • 90mL whipped cream
  • Orange zest (garnish)


  • Combine all ingredients into your most festive Irish coffee mug
  • Stir, then top with whipped cream
  • Garnish with grated orange zest

Lyre's Eggnog Cocktail

Is there a greater staple of the season than your favorite mug teeming with fresh eggnog? Spike your cocktail this year without the bite. Lyre's American Malt is the gift that keeps on giving as the perfect complement to a Christmas classic.

You'll need:


  • Combine all ingredients into your favorite Goblet glass
  • Stir, then top with whipped cream
  • Garnish with grated dark chocolate

Lyre's Dry Martini

This twist on a classic cocktail should raise your spirits. A touch of pine and citrus brightens the Dry Martini to new heights. Sip on Christmas eve, or imbibe while swaying to Auld Lang Syne.

You'll need:


  • Stir ingredients briefly with ice, then strain into a martini glass or small coupette
  • Garnish with a fancy, zesty lemon twist

Lyre's Festive Mimosa

Raise your glass to this fresh and complex festive mocktail. The elegant richness of juniper and orange blossom notes in Lyre's Dry London Spirit rendezvous with the floral aplomb of the Aperitif Rosso. Their Union with citrus and a kiss of vanilla is perfect to accompany trysts under the mistletoe.

You'll need:


  • All all ingredients into a large or stemless wine glass
  • Fill with fresh ice
  • Garnish with a slice of orange, zesty lemon wheel, and aromatic mint sprig

Lyre's Winter Spritz

Keep your yuletide lively with this seasonal Spritz. The bittersweet notes of Barolo orange and savory almond from Lyre's Italian Orange and Apreritif Rosso complement any table. The cinnamon spice makes everything nice.

You'll need:


  • Add all ingredients into your favorite highball glass
  • Fill with fresh ice
  • Garnish with a slice of grapefruit and a fragrant sprig of rosemary

Lyre's Peach Smash

This festive, fruity Christmas mocktail is brimming with the rich, dark flavors of Lyre's Traditional Reserve, the herbal notes of mint, the subtle citrus of lemon, and the freshness of peach. Keep ice on hand; this party-pleaser is set for a few rounds at Christmas dinner.

You'll need:

  • 60mL (2 parts) Lyre's Traditional Reserve
  • 15mL (0.5 part) white sugar syrup (made 1:1)
  • 2 lemon wedges
  • 4 peach slices (and extra peach slices for garnish)
  • 8-10 mint leaves (and a mint sprig for garnish)


  • Lightly press lemon, peach, and mint with sugar syrup in a cocktail shaker
  • Add remaining ingredients and ice, then shake briefly
  • Strain into an Old Fashioned glass and fill with fresh ice
  • Garnish with 1-2 peach slices and a plump mint sprig

Caramel Apple Pie Mocktail

Apples, caramel, and spices combine to create Christmas in a glass; the perfect non-alcoholic Christmas cocktail to enjoy beneath the glisten and glow of the Christmas lights. Read the recipe.

Non-alcoholic Mulled Wine

Packed with fruity flavors and festive spices, this booze-free Christmas mocktail is as warming as the original and just as delicious. Read the recipe.

Non-alcoholic Christmas dessert recipes

Oh, what a wonderful time! Christmas is full of festive parties, impressive decorations, celebratory drinks, and never-ending feasts. Still, for sober-conscious adults, trying to avoid (or reduce) alcohol can make this jolly season a little less joyful. You might expect celebratory drinks to include alcohol, but many popular Christmas desserts - like trifle, Christmas pudding, rum balls, and fruit cake - are often spiked with alcohol too. Including non-alcoholic Christmas cocktails and desserts on your menu is an inclusive way to ensure everyone feels welcomed this Christmas. Serve your menu with our award-winning Classico for a mouth-watering, non-alcoholic Christmas menu that will leave guests coming back for seconds. We've shared some of our favorites non-alcoholic Christmas dessert recipes below:

Lyre's Christmas Fruit Cake

Just like Nanna's famous Christmas cake (minus the booze she'd hide in her knitting basket), this delicious fruit cake is packed with festive flavors the whole family can enjoy. Prepare this recipe at least one week in advance and serve with Lyre's American Malt Eggnog. Serves 8-10.

You'll need:

  • For the fruit soak
    • 190mL Lyre's Dark Cane Spirit
    • 110mL Lyre's White Cane Spirit
    • 60g brown sugar
    • 60mL water
    • Zest and juice of 1 large orange
    • 80g sultanas
    • 100g currants
    • 160g dried cranberry
    • 90g sliced prune
    • 70g slice dates
    • 140g sliced dried figs (stem removed)
    • A pinch of sea salt
    • 1tsp vanilla extract
    • 1tsp ground cinnamon
    • ½ tsp ground cardamon
  • For the cake:
    • 120g flour (plus extra for dusting)
    • ½ tsp ground nutmeg
    • 20g ground almonds
    • 100g soft brown sugar
    • 2 tbsp molasses
    • 2 tbsp honey
    • 2 tsp marmalade
    • 120g salted butter
    • 3 whole eggs
  • For the Caramel Sauce:
    • 210mL pouring cream
    • 100mL Lyre's Dark Cane Spirit
    • 175g golden syrup
    • 140g soft brown sugar
    • 110g salted butter


  • Fruit soak (prepared at least one week in advance):
    • In a medium saucepan, combine Lyre's Dark and White Cane Spirits, brown sugar, water, and orange zest and juice
    • Heat over moderate heat until sugar is dissolved and combined
    • Add the remaining ingredients to the syrup and stir well
    • Using a spoon, press, and compact all of the fruit and spices into the warmed liquid and cook on low heat for a further 5 minutes
    • Pour fruit mixture into a container and refrigerate for 7-10 days to allow fruits to soak and hydrate
    • Stir every few days to ensure the fruit is soaking evenly
  • Cake:
    • When ready to make the cake, preheat oven to 180 degrees Celsius
    • Grease a Bundt tin generously with butter and dust lightly with flour tipping out any excess to thinly coat the tin
    • Sift the flour, nutmeg, and almond meal together in a bowl and set aside
    • In the bowl of an electric mixer with a paddle attachment, cream the butter, molasses, honey, brown sugar, and marmalade on a moderate speed until pale, then add the eggs one at a time, slowly until combined
    • Remove bowl from mixer and fold in the soaked fruit with a spatula
    • Pour cake mix into prepared Bundt tin and bake for 20 minutes at 180 degrees before turning the temperature down to 160 degrees celsius for a further 20 minutes
    • Check cake with a skewer to see if it comes out clean - it may need up to one hour to cook
    • Cool cake before topping with caramel (it's best served at room temperature)
  • Caramel Sauce:
    • Add all ingredients to a saucepan and bring to the boil
    • Boil gently for 10-15 minutes, stirring continuously until mixture thickens
    • Allow to cool before pouring over the cake

Lyre's Coffee Spirit Tiramisu

This spin on Nonna's classic is so delicious that dinner guests will gladly declare, "there's always room for dessert!" after enjoying even the largest of Christmas feasts.

You'll need:

  • 60mL Lyre's Coffee Originale
  • 30mL Lyre's American Malt
  • 180mL strong black coffee (preferably espresso)
  • 40g caster sugar
  • 500g mascarpone
  • 450mL thickened cream
  • ½ tsp vanilla extract
  • 20g icing sugar
  • 50g good quality dark chocolate cocoa powder for dusting
  • Approximately 30 Savoiardi sponge finger biscuits
  • A 25cm x 30cm rectangular baking dish


  • Begin by combining the caster sugar and black coffee while hot and stir to dissolve, then mix in Lyre's coffee liqueur and Lyre's American Malt Spirit
  • Place in a bowl and set aside (this will be the liquid used to soak the Savoiardi sponge biscuits)
  • Place the mascarpone, thickened cream, vanilla, and icing sugar in a bowl and whisk until soft peaks form
  • To assemble: Briefly dunk the Savoiardi biscuits one at a time in the coffee mixture and line the bottom of your baking dish with the biscuits (be sure to cover the entire surface, breaking biscuits to fit in place if necessary). Next, spoon over the mascarpone mixture and smooth over the surface of the soaked biscuits. Sift a layer of cocoa over the top of the mascarpone and repeat this process so you have two layers of soaked biscuits, mascarpone, and cocoa
  • Chill for at least 2 hours before serving to allow time for the tiramisu to set
  • Serve using a large spatula or spoon

Lyre's Trifle with Amaretti Custard

This Amaretti Custard Trifle is no trifling matter! Enjoy succulent strawberries, peaches, and creamy flavors with this traditional Christmas dessert.

You'll need:

  • For the strawberry jelly:
    • 750g fresh strawberries
    • 150g caster sugar
    • 150mL water
    • 20mL lemon juice
    • 12g gelatine
  • For the olive oil sponge with Lyre's Orange Sec:
    • 5 whole eggs
    • 150g caster sugar
    • 50mL olive oil
    • 150g plain sifted flour
    • 30mL Lyre's Orange Sec
  • For the Lyre’s Amaretto Custard:
    • 150mL milk
    • 350mL cream
    • 150mL Lyre's Amaretti
    • 6 egg yolks
    • 110g caster sugar
    • 10g cornflour
    • 20mL milk


  • Strawberry jelly:
    • Begin by boiling a saucepan of water on the stove
    • Combine the strawberries, sugar, water, and lemon juice in a large steel bowl and cover tightly with cling wrap.
    • Place the bowl on top of the saucepan of water and simmer for one hour (don't let the saucepan boil dry)
    • Strain the strawberries and liquid through a fine strainer, keeping the syrup separate.
    • Add the gelatine to the warm strawberry syrup and set it in a container in the fridge
  • Olive oil sponge
    • Place eggs in a mixing bowl with a whisk attachment and whisk on high for 3 minutes until pale
    • Add sugar and continue whisking on high for a further 2 minutes
    • Continue whisking on high and pour olive oil into the mixture very slowly in a thin, constant stream until all combined
    • Remove bowl from mixer and carefully fold in the sifted flour in three batches, being careful to avoid lumps
    • Pour sponge mixture into a baking tray lined with baking paper and cook for 20 minutes at 160 degrees Celsius until the skewer comes out clean, then leave to cool for 5 minutes
    • Gently brush the triple sec over the sponge using a pastry brush until absorbed, then refrigerate
  • Custard:
  • Heat milk, cream, and amaretto in a saucepan
  • Meanwhile, in a mixer with a whisk attachment, whisk egg yolk and sugar for 5 minutes until pale and thick
  • In a small bowl, mix cornflour and 20mL milk until combined, then set aside
  • Pour hot amaretto cream into the mixing bowl of egg yolk and sugar, then add the cornflour mixture
  • Whisk to combine, then return contents to a clean saucepan and cook on moderate to low heat for approximately 15 minutes, stirring constantly until mixture starts to thicken
  • Remove from heat and pass the custard through a strainer into a jug for pouring later

Alcohol-free Christmas Pudding

This booze-free Christmas dessert has all the sweet, fruity, spicy flavors of traditional Christmas pudding, minus the alcohol! Read the recipe.

Alcohol-Free Rum Balls

Flecked with gold, coated with chocolate, and filled with a fruity, cherry center, these delicious rum balls are sure to add sophisticated pizzazz to your Christmas table. Simply replace the rum with Lyre's Dark Cane Spirit to make them alcohol-free! Read the recipe.

Need a quicker non-alcoholic Christmas drink than one of the non-alcoholic Christmas cocktails above? Take the pressure off with Lyre’s Classico. Our award-winning Classico has been impossibly crafted as a non-alcoholic Italian Sparkling to stand alone as a premium non-alcoholic celebration in a bottle. With generous aromatics of classic green apple tartness followed by a soft richness of pear, peach and red apple on the palate, Lyre’s Classico is the perfect pairing to a joyous, Christmas dinner.






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