Emily & Shannon's Recipe:

Mistletoe Margarita

Ingredients

• 1/2 cup Sugar Free Margarita Mixes
• 1 shot Tequila
• 1 cup Ice
• Rosemary & Cranberries for Garnish

Directions

• Fill a cup with ice
• Add tequila  
• Add Sugar Free Margarita Mixes until the ice is almost covered
• Pour contents of the cup into a blender and blend until slushy-like consistency.
• Pour into a glass
• Garnish with rosemary & cranberries.
• Enjoy!

Michelle & Alex's Recipe:

Christmas Cookie Cocktail

Ingredients

• 2 tbsp Sugar Free Sugar Cookie
• 2 oz creme de cacao
• 2 oz vanilla vodka
• 2 oz half and half
• Ice
• Whipped heavy cream
• Optional: crushed gingerbread

Directions

• Add Skinny Syrup, creme de cacao, vanilla vodka and half and half to a shaker filled with ice. Shake until combined.
• Pour into a martini glass.
• Top with whipped heavy cream and crushed gingerbread crumbs if desired.
• Enjoy!

Jordan's Recipe:

Candy Apple Sangria

Ingredients

• A few slices of fuji apple
• A few slices of granny smith apple
• A few slices of honey crisp apple
• A few slices of pear
• 1 cup white wine
• 2 tbsp Sugar Free Candy Apple Syrup
• Optional: cinnamon

Directions

• Cut up apples and pear and put into glass or pitcher.
• Pour in wine and Skinny Syrup.
• Stir to combine.
• Let the fruit soak overnight or enjoy straight away.
• Rim glass with cinnamon and top with cinnamon stick if desired.
• Enjoy!

Tori's Recipe:

Peppermint Snowflake Martini

Ingredients

• 2 tbsp Sugar Free Peppermint Bark Syrup
• 2 oz Half and Half
• 2 oz Vanilla Vodka
• 1 drop red food coloring
• Ice
• Optional: Peppermint shavings and/or candy cane

Directions

• Rim glass with peppermint shavings if desired.
• Add Skinny Syrup, half and half and vanilla vodka to a shaker filled with ice.
• Shake until combined.
• Pour into a glass and add one drop of red food coloring. Stir and add more food coloring until desired pink color is reached.
• Top with candy cane if desired.
• Enjoy!

Brittany's Recipe:

Ho Ho Hibiscus Spritzer

Ingredients

• 3/4 cup Prosecco
• 1 tbsp Sugar Free Hibiscus Passion Fruit Syrup
• 1 tbsp St. Germain
• 1/2 cup Teavana - Youthberry Flavor
• Orange and Lime slice for garnish

Directions

• Add Prosecco to a champagne glass.
• Add Skinny Syrup and St. Germain to Prosecco and stir.
• Steep Youthberry in Prosecco mixture for 5-10 minutes.
• Add orange and lime slice for garnish.
• Enjoy!

Kim's Recipe:

Gingerbread Hot Cocoa Cups

Ingredients for Cups

• 2 1/4 cups of Almond Flour
• 2 tsp baking soda
• 1.5 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 3/4 cup softened butter of choice
• 1 cup packed swerve brown sugar
• 1 egg
• 1/4 cup yacon syrup (substitute for molasses)
• 3/4 cup dehydrated mini marshmallows

Directions

• Preheat oven to 350 degrees F. In mixing bowl, whisk together flower, baking soda, cinnamon, ginger, cloves and salt; set aside. With hand or stir mixer, cream butter, sugar, egg, and yacon until pale and fluffy. With mixer on low speed, slowly add dry ingredients. Scoop 2 teaspoonfuls of dough into each cup of greased mini muffin pans. Bake at 350 degrees for ten minutes. Remove cookies from oven, and using end of a wooden spoon, push down center of each cookie to form a cup. Let cookie cups cool slightly before removing from pans. Fill completely cooled cookies with hot cocoa buttercream. Dip tops into marshmallows. Makes about 5 dozen.

Buttercream

• 2/3 cup keto friendly chocolate chips
• 1 cup softened butter of choice
• 1/2 cup sugar free cocoa powder
• 2 cups powdered erythritol
• pinch of salt
• 1 tsp Sugar Free Caramel Fudge Waffle Cone Syrup
• 1-2 tbsp heavy cream

Directions

• Melt chocolate chips and set aside until cool, but still melted. Cream butter until fluffy; add melted chocolate. Blend in cocoa powder, powdered erythritol and salt. Add Sugar Free Caramel Fudge Waffle Cone and 1 tbsp heavy cream. Whisk until smooth and fluffy.

All of these recipes tasted amazing !

And the winner is... Christmas Cookie Cocktail!

Try these recipes out for yourself and let us know how you like it!