Among Hanoi coffee specialties is egg coffee—super warm coffee with a floater or beaten egg yolk and sweetened condensed milk. It dates to the 1950s, supposedly when there was a shortage of milk in Hanoi. Beaten egg yolks with condensed milk extends the milk in an elegant, delicious manner. People likely hand-beat the yolks back then. Nowadays an electric mixer does the job in roughly 2 minutes. Egg coffee is rich and sweet, practically fancy-dessert-like. Enjoy it as an afternoon pick-me-up or serve it in small portions after dinner. Add 1 tablespoon whiskey or cognac for extra flourish. -

Egg Coffee From Andrea Nguyen

This recipe was inspired by a drink I love at a local café. (Theirs is "magic coffee.") After my first taste, I went home and immediately started tweaking a recipe. They brew the coffee hot, but since it was summer and I am lazy, I wanted to use a cold-brewed coffee base, and I started with a recipe from the 

. There's lots of room for variation depending on what flavors you like—I did a Scandinavian version with white sugar, almond extract, and crushed fennel seeds too.

Magical Coffee

There is something about winter that makes me crave citrus. Maybe it’s because growing up I was always in charge of making fresh grapefruit juice for Christmas and the day after my mother’s birthday. Or maybe it’s because I’m a huge fruit-eater and all other fruits are essentially flavorless in New York City during colder months. Whatever the reason, when the temp drops, my thoughts turn to all varieties of tart seasonal fruits like tangerines, grapefruits, blood orange, yuzu, and Meyer lemons— to name a few. 

One of my favorite ways to incorporate citrus into my life is by combining them in all manner of cocktails, like this Radler variation that features IPA, lemon soda, blood orange, and Meyer lemon; plus a delicious non-alcoholic aperitif, Ghia, that’s flavored with botanicals such as rosemary, ginger, and gentian. You are free to use any manner of hoppy IPA you like, but my preference is to use a fully non-alcoholic one to make this drink as accessible as possible, although even if you used a regular IPA, this drink would be extremely low-proof—the equivalent of drinking half a can of beer. 

When building non-alcoholic drinks, you need to make every ingredient count. Alcohol is, among other things, a great solvent, meaning it picks up and keeps aromatic elements much more efficiently than water. (For a great example of this, try putting a black tea bag in one cup of water versus one cup of vodka, and compare the two after ten minutes.) The key to making sure your non-alcoholic drinks pack the same oomph as your higher-ABV drinks is to layer and nest flavors. Here we’re infusing plain honey with citrus peels, and using no water or ice that would supply flavorless dilution. Supporting this effort is the wood-aged and thyme-infused vinegar to give a complex hit of acidity. 


Blood Orange Radler

I came up with this recipe while hanging out with my sister who was going through this period where, for some reason, she couldn’t stop talking about Bananas Foster. It wasn’t anything we grew up with, but it was a curiosity that then stuck with me just as well. And so, I made it into a drink with a bit of a non-alcoholic twist.  

All the flavors in Seedlip Spice 94—like cardamom, allspice, and oak—complement the idea of a Bananas Foster and brown sugar-banana syrup is the cherry on top that makes this drink really sing. Instead of vanilla ice cream, a full fat yogurt adds a bit of tang and body to round out the drink, and the turmeric adds an earthy depth of flavor.  

A quick note of the banana syrup: This recipe makes more than you'll need for a single drink, so I recommend using the leftovers to top pancakes and waffles.

No-Proof Banana Daiquiri

Sometimes, the simplest ideas are the best. Notes of rosemary, sweet pea, and thyme complement the herbaceous notes of Seedlip Garden 108 in this vibrant non-alcoholic sip. To help these flavors shine, I added other ingredients that grow around the same time. Enter: fresh basil, fresh mint, and blackberry jam (this adds a boost of extra sweetness).  Shaking everything up with fresh herbs gets those oils infused without having to let anything steep for a period of time, and the ice does the expressing for you (so no need to slap the mint and basil).

Blackberry, Mint & Basil Sparkler

Seedlip Grove 42 acts as a stand-in for rum in this tiki-inspired mocktail. The flavor building blocks are pretty simple: ginger and orange notes from the Grove 42, coconut, lime, and a blend of warming spices (cinnamon, coriander, and star anise). The coconut milk is as a lush, lovely bed for these flavors to lie in while the brightness of the lime keeps you alert.  

When making the spice syrup, be sure to start this in the morning or even the night before you plan to make this drink to allow for a full 7 to 8 hours of steeping. (Bonus: Waking up to the aroma from this spice blend is a great way to start your day.) And when breaking up your spices, don’t grind them into a powder—instead, make sure the cinnamon, coriander, and star anise are crushed to save yourself a headache when it comes time to strain.

Spiced Seedlip Coconut Punch

This drink was initially inspired by the Garibaldi, a simple brunch-ready cocktail made with freshly squeezed orange juice and Campari. In this recipe, I use a bitter Italian soda called Stappi to draw out the woody, cardamom notes of Seedlip Spice 94. Orange and lemon juice bring a bright punch to this non-alcoholic bev, and the honey-hibiscus syrup rounds everything out while simultaneously highlighting the floral notes of the cocktail. 

When finishing the drink with the Stappi, you can either pour it down the length of an inverted bar spoon to float it over the drink or pour it hard (straight down into the drink) from an inch or two above to see a bit more of a foamy head. Try it both ways and see which you like best.

Non-Alcoholic Hibiscus Garibaldi

Sometimes you just need a little bit of sunshine on a cold, wintry day. Enter: the No-Proof Raspberry Mojito made with zippy LaCroix Black Razzberry that’s just as zippy as it is sparkling. This spunky mocktail combines the tartness of limes and raspberries with the cool sweetness of a cucumber mint syrup, finished with the bubbly brightness of LaCroix Black Razzberry. The result is a beautiful fizzy bev that’ll bring cheer to any chilly day.

Non-Alcoholic Raspberry Mojito

The holidays are upon us, which means that hosting season is also here. Whether you’re welcoming a large party of guests or a small group of friends, this recipe is the ultimate mocktail for your festive gathering. Spiced Berry Punch combines cozy mulling spices with the tangy freshness of cranberry and pomegranate juice—plus the effervescence of LaCroix Black Razzberry—to create a vibrant, ruby-hued sip that sparkles like a gem. The scent of cinnamon and clove will fill your kitchen as you make the syrup, evoking the feelings of the winter holidays, while the sweet bright bubbles of the LaCroix Black Razzberry say it’s time to party.

If you’re looking to spice things up even more, make fruity ice cubes to add to the mix. Simply fill your favorite ice cube tray with a mixture of whole raspberries and blackberries, top with water, and pop it in the freezer. 

Spiced Berry Punch

Winter is citrus season, and what better way to celebrate the bounty of winter than with a refreshing, blood orange-infused spritz? Fizzy, citrusy, herbaceous and sweet—this drink hits all the right cheerful notes. A classic winter pairing of orange and rosemary are brought to life with LaCroix Black Razzberry, creating a non-alcoholic spritz perfect for a holiday brunch with family and friends. A dried blood orange wheel and rosemary sprig garnish add a fancy touch to take this drink to the next level. 

If you’re in the mood for a project, you can DIY your dried blood orange wheels by turning your oven into a dehydrator. Using a very sharp knife, slice one blood orange as thinly as possible, then lay the slices on a wire rack set inside a sheet pan and bake at 175°F (or as low as your oven goes) until the wheels are completely dry and crunchy, about 2 to 4 hours. Store your dried wheels in an air-tight container at room temperature for up to 1 month, or whip up a batch of spritzes and use them immediately. 

Booze-Free Berry & Blood Orange Spritz

The holidays are a time for celebration, and nothing is more festive than a sparkly beverage served in a fancy coupe garnished with turbinado sugar and a citrus twist. This sparkling mocktail pairs bubbly LaCroix Black Razzberry with blackberry-honey syrup and subtle hints of chamomile from freshly brewed iced tea to create a nice balance of floral and tart berry flavors. Toast to the holidays with this effervescent, non-alcoholic sip.

Blackberry & Chamomile Sparkler

I’ll just come right out and say it: Pluots are the best stone fruit. Peaches? They’re ripe for like 7 hours. Apricots? Too small. Plums? Too delicate. For me the pluot offers all the best features of stone fruit; they’re portable, ripen well, and taste amazing. Plus, their vibrant mottled skins are a visual feast. My love affair with pluots began when I read Chip Brantley’s fascinating book, 

, which details the California central valley fruit farmers who endeavored to hybridize the plum and the apricot through a complex network of cross breeding that gave us such fruits as the aprium, plumcot, nectaplums, and of course, the pluot. The book offers a rare glimpse into the intricacies of how fruit goes from the ground to our countertops and how branding and consistency are just as vitally important for fresh produce as it is for any packaged good. Whenever I’m lucky enough to encounter a particularly splendid bunch of pluots, I try to find ways to preserve that deliciousness for as long as possible. Making a compound syrup is one of my favorite ways to do this. I love to create big batches of layered syrups and bust them out whenever the mood for a complex non-alcoholic cocktail strikes me. Here we use a base of honey that, combined with the heat from the stove, soften and unlock all the goodness in the pluots, while the botanicals provide mini-symphony of gin-like notes. (And don’t worry, if you’re in the mood, you can always spike it! Vodka or tequila would be my top choices.)

Pluot Pop

For as long as I can remember, I’ve been a bit of a Japanophile. My grandfather was an East Asian history professor, so I suspect that has something to do with it. But I also grew up as a painfully dorky teenager in the ’90s when a lot of popular culture—video games, comics, fashion—was heavily influenced by Japan. I wasn’t much of a foodie growing up, but that didn’t stop me from loving Japanese drinks. As a teenager I was lucky enough to have regular access to favorites like Pocari Sweat, Ramune, and C.C. Lemon. But I also loved green tea in all its forms, from sweetened bottles to meticulously prepared matcha and the ceremony associated with it. Cold-infusing tea, just like cold brew coffee, is a great lazy way to make a concentrated base that keeps in the refrigerator, allowing you to pour yourself a portion whenever the need strikes. With that method, this drink produces an extremely refreshing and complex non-alcoholic cocktail. (

) I’m using both standard green tea leaves, as well as matcha powder—which is a finely ground form of green tea—to create a super concentrated, double layered infusion. Cardamom provides an additional “green” dimension, and honey rounds everything out. This recipe is quite forgiving: Feel free to use lemon or lime juice, whatever you have handy, and dial up or down your measurements depending if you want more acidity or sweetness. You can also have a little fun and swap out the still water for sparkling, or even go wild with a sparkling wine.

Iced Green Tea With Cardamom 

Some helpful tips for recipe ingredient swaps and smoothie assembly:

• In the recipe, you can replace coconut yogurt with plain yogurt. Just make sure it is unsweetened.

• To make strawberry slices into heart shapes, take a strawberry and cut a v shape out of the top before slicing vertically.

• If half a cup of strawberries is not enough to get your blender going, you may have to add up to 2 cups more strawberries in order for them to puree completely.

• To get crisp, even layers It is highly recommended you make the chia layer the night before, and use a spoon to add each layer to the cup instead of pouring them in.

• The best (and funnest) way to drink this smoothie is with a straw.

• You can keep any extra layers chilled in tightly sealed containers for up to a week.

• Have fun mixing up the ingredients! I have done a yellow version with mango instead, for example.

Hear more about this recipe from Anita on our podcast 

Diana Yen’s Strawberry Rose Smoothie, From Anita Shepherd

Throughout Asia, taro is a popular ingredient used in savory cooking, but it’s also featured in many Asian desserts. Growing up in Hong Kong, I saw taro frequently on dessert menus: in baked taro pudding, taro and sago soup, taro frozen yogurt, and, my personal favorite, taro bubble tea. The best bubble tea shops in Hong Kong make their taro bubble tea with fresh taro paste and add tender cubes of the cooked tuber to the bottom of the beverage. In North America, taro can be challenging to locate if you don’t live near an Asian or Hispanic grocery store. Most bubble tea shops I’ve been to make their taro bubble tea with taro powder, which is available to purchase online. Although taro and ube are not the same, including a touch of ube extract helps to add vanilla notes, brings out the earthiness of the taro, and also gives the beverage a vibrant purple hue. 

I used PG Tips here, but you can use any black tea you like. I use 1 tea bag per 250 milliliters water, and steep it in boiling water for 4 minutes.

The tapioca pearls should be made and enjoyed fresh, as they do not keep well. The tapioca pearls should be kept in the simple syrup at all times, and if the pearls begin to harden, 30 seconds to 1 minute in the microwave should help bring them back to life. Hope you enjoy making taro bubble tea at home as much as I did.

Taro Bubble Tea

Vanilla-Plum Sparkler

Spicy Guava Spritz

Non-Alcoholic Espresso Martini

Seedlip Clover Club

Booze-Free Toddy With Apple Shrub

For as long as there has been alcohol, there have been attempts to limit or reduce its consumption. The blockbuster failure in that effort is of course Prohibition, but since then more modest attempts at dialing back have popped up. One of the most successful and widespread of them is Dry January, and for obvious reasons: The month following December, a time of indulgence and celebration, is a great time to reflect and renew, and ditching alcohol for 31 days is one way to encourage that mindset. Dry January might seem like a recently developed and convenient marketing opportunity for all the 

 on the market, but its history can actually be traced back to Finland in the 1940s, when it was devised as part of the government’s wartime propaganda effort encouraging national well-being. Dry January really took off in the past decade: first in the U.K. around 2013, then more recently in the U.S., reaching a near fever pitch amid the stresses of the ongoing pandemic. Whether or not Dry January is your cup of tea should not prevent you from enjoying some of the many delicious experiences alcohol-free cocktails have to offer. Take this elegant and ethereal riff on a 

. The key to crafting an excellent booze-free beverage is to layer multiple flavors, delivering the same level of complexity that you'd find in traditional cocktails. Here that’s done with a grapefruit, jasmine, and green tea syrup that requires a bit of prep and planning but is well worth the effort. The jasmine tea provides an angelic floral quality and is available online. But if it’s not accessible, the drink will still be delicious without it.

Reviver Royale

Spiced Cranberry-Plum Sparkler

Raspberry & Pomegranate Sparkling Ice Pops

This dairy-free version of eggnog will blow your mind. It's rich, creamy, and it's just the right amount of sweet. Serve it spiked, or simply warm up a cup for a perfect, wintery afternoon treat.

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