Ingredients

• 4 cups unsweetened almond milk
• 1/4 tsp kosher salt
• 2/3 cup Lakanto Chocolate Chips
• 1 tsp ground cinnamon
• 3-5 drops of Lakanto Vanilla Liquid Drops
• 2- drops of almond extract 

Instructions

• Combine all the ingredients in a small saucepan.
• Stir frequently over medium heat until the chocolate is melted and the cinnamon and chocolate are incorporated.
• Pour equally into 4 of your favorite mugs.
  

Ingredients

• 1 large orange, cut into 1/4” slices
• 1 cinnamon sticks
• 1 tbsp whole cloves
• 1 tbsp whole allspice
• 1 tsp apple pie spice
• 3 cinnamon apple spiced tea bags
• 4 cups water
• 1/2-3/4 cup Lakanto Simple Syrup, Original or Caramel (sweeten to taste)
• 1/2-3/4 cup spiced rum  (we used Captain Morgan)

Instructions

• To a large pot on a stovetop, add water, apple spice tea bags, orange slices, cinnamon stick, whole cloves, allspice & apple pie spice.
• Bring mixture to a boil. Then remove from heat. Allow to steep for 5 minutes. Remove tea bags. Add Lakanto Simple Syrup and mix well. 
• Add rum to the apple cider mixture and mix again. 
• Remove fruit and whole spices from the pot
• Garnish with an apple or orange slice, a cinnamon stick 

Ingredients

• 1 cup Lakanto Simple Syrup, Original
• 1/4 cup brandy
• 1/2 cup fresh cranberries, pureed in the blender with 1/4 cup of Lakanto Simple Syrup
• 1 orange, halved and then sliced
• 2 limes, sliced
• 1/2 cup whole fresh cranberries
• 2 sticks of cinnamon
• 1 bottle of a dry red wine
• 1 can cold seltzer water (Like Perrier, La Croix)
• rosemary sprigs for garnish     

Instructions

• To a large glass pitcher or beverage container add Lakanto Simple Syrup, brandy, sliced orange & lime, whole cinnamon sticks, pureed cranberries, and wine.
• Stir to combine.
• Cover and place in refrigerator for 4 hours--the longer it sits the better it will taste, you can leave it overnight.
• Just before serving, add the seltzer water to the sangria mixture.
• Pour over ice or serve chilled.
• Garnish with rosemary sprigs.

Ingredients

• 4 large eggs
• 2 large egg yolks
• 1/2 cup Golden Monkfruit Sweetener
• 1/4 tsp sea salt
• 4 cups unsweetened almond or cashew milk  
• 2 1/2 tsp vanilla extract divided
• 1/2 tsp ground nutmeg
• 1/2 cup heavy cream (coconut cream for dairy-free)
• 1 tbsp Lakanto Powdered Monkfruit Sweetener
• Whiskey rum, or brandy, if desired

Instructions

• Whisk eggs, yolks, sweetener, and salt together in a large saucepan. Slowly whisk in milk until well combined. Using a candy thermometer, cook mixture over low heat while stirring constantly, until it becomes thick enough to coat the back of a spoon and registers 165F (this can take up to 15 minutes).
• Stir in 2 tsp vanilla and nutmeg. Cover tightly with plastic wrap and chill for at least three hours and up to 2 days.
• Just before serving, whip coconut or heavy cream with Lakanto Powdered Monkfruit Sweetener and remaining vanilla into soft peaks and gently fold into the egg mixture. Add 1 oz liquor or liqueur to each glass and pour eggnog over. Stir gently and sprinkle with grated nutmeg.

Sugar-Free Ginger Ale

Ginger ale is perfect for a simple holiday drink or as a base for fancier cocktails. This homemade, sugar-free ginger ale will quickly become a favorite drink for guests of all ages.

Ingredients

• 1 1/2 cups chopped, peeled, fresh ginger (7 ounces)
• 2 cups water
• 3/4 cup Lakanto Classic Monkfruit Sweetener
• About 1 quart chilled seltzer or club soda
• About 3 tbsp fresh lime juice

Instructions

TO MAKE SYRUP

• Cook ginger in water in a small saucepan at a low simmer, partially covered, 45 minutes. Remove from heat and let steep, covered, for an additional 20 minutes.
• Strain mixture through a sieve into a bowl, pressing on ginger and then discarding. Return liquid to saucepan and add Monkfruit Sweetener and a pinch of salt, then heat over medium heat, stirring, until Sweetener has dissolved. Chill syrup in a covered jar until cold.

ASSEMBLE DRINKS

• Mix ginger syrup with seltzer and lime juice (start with 1/4 cup syrup and 1 1/2 teaspoons lime juice per 3/4 cup seltzer, then adjust to taste)

Ginger syrup keeps, chilled, for about one week.

Ingredients

• 1 1/2 fluid ounces vodka
• 1/2 fluid ounce lime juice
• ice cubes
• 1/4 cup ginger syrup
• 1/4 cup seltzer water
• 1 lime wedge for garnish

Instructions

• Pour vodka and lime juice into a glass.
• Add ice cubes and ginger syrup.
• Stir to combine.
• For something extra, drop a lime wedge in for garnish.

Ingredients

• Fresh or Frozen berries
• 4 oz chilled unsweetened pomegranate juice
• 1 shot (or to taste) vodka, chilled preferred
• 4-5 drops Original Liquid Lakanto MonkFruit Extract Drops
• 4 oz chilled sparkling water in berry flavor
• Mint

Instructions

• Place about a tablespoon each of frozen berries into a 12 oz glass.
• Pour pomegranate juice and vodka over the fruit.
• Add in Liquid Monkfruit Sweetener to taste.
• Slowly pour sparkling water in glass and gently stir.
• Garnish with mint, because life's too short not to garnish.

Ingredients

• 1 cup coffee (very strong, 3/4 cup coffee grounds to 1 1/2 cups water)
• 1/4 cup Lakanto MonkFruit Simple Syrup, Vanilla
• 1/4 cup Lakanto Maple-Flavored Syrup
• 1 cup vodka
• 1 jigger (1 1/2 ounces or 3 tablespoons) vodka
• 3 tablespoons heavy cream

Instructions

• Combine the coffee, Vanilla Simple Syrup, Maple Flavored syrup and stir.
• Add the cup of vodka and stir again.
• Taste to see if it is to your liking or if you need to balance the flavors more. Keep in mind, however, that the flavors will blend more as the mixture sits.
• Place in a glass jar or bottle and let sit for a week or two (up to 4 weeks)
• Pour the jigger of vodka into a glass and add the cream and 3 tablespoons of the homemade coffee liqueur.

Ingredients

• 1 large orange, cut into 1/4 inch slices
• 3 cinnamon sticks
• 4 star anise
• 1 tbsp whole cloves
• 1 tbsp whole allspice
• 1” ginger root, sliced
• 8-10 drops of One on One Flavors Liquid Concentrate in Double Apple
• 8 cups water
• 1/2-3/4 cup Lakanto Simple Syrup, Original or Caramel (sweeten to taste)
• 1 1/2 cups spiced rum (Captain Morgan is a good one)

Instructions

• To a large 10 qt dutch oven, add water and apple flavoring, orange slices, cinnamon sticks, star anise, whole cloves, whole allspice and ginger root. (If you have a spice ball, add clove and allspice to that. It’s easier cleanup)
• Bring mixture to a boil. Reduce to simmer for 2-3 hours.
• Add rum to the apple cider mixture and simmer for another 10 minutes.
• Remove fruit and spices from the pot.

• Garnish with an apple or orange slice, a cinnamon stick good for stirring or an adorable star anise.

Ingredients

• 1 cup Lakanto Simple Syrup, Original
• 1/4 cup brandy
• 1/2 cup fresh cranberries, pureed in the blender with 1/4 cup of Lakanto Simple Syrup
• 1 orange, halved and then sliced
• 2 limes, sliced
• 1/2 cup whole fresh cranberries
• 2 sticks of cinnamon
• 1 bottle of a dry red wine
• 1 can cold seltzer water (Like Perrier, La Croix)
• rosemary sprigs for garnish     

Instructions

• To a large glass pitcher or beverage container add Lakanto Simple Syrup, brandy, sliced orange & lime, whole cinnamon sticks, pureed cranberries, and wine.
• Stir to combine.
• Cover and place in refrigerator for 4 hours--the longer it sits the better it will taste, you can leave it overnight.
• Just before serving, add the seltzer water to the sangria mixture.
• Pour over ice or serve chilled.
• Garnish with rosemary sprigs.

Ingredients

• 1 1/2 fluid ounces vodka
• 1/2 fluid ounce lime juice
• ice cubes
• 1/4 cup ginger syrup
• 1/4 cup seltzer water
• 1 lime wedge for garnish

Instructions

• Pour vodka and lime juice into a glass.
• Add ice cubes and ginger syrup.
• Stir to combine.
• For something extra, drop a lime wedge in for garnish.

Ingredients

• Fresh or Frozen berries
• 4 oz chilled unsweetened pomegranate juice
• 1 shot (or to taste) vodka, chilled preferred
• 4-5 drops Original Liquid Lakanto MonkFruit Extract Drops
• 4 oz chilled sparkling water in berry flavor
• Mint

Instructions

• Place about a tablespoon each of frozen berries into a 12 oz glass.
• Pour pomegranate juice and vodka over the fruit.
• Add in Liquid Monkfruit Sweetener to taste.
• Slowly pour sparkling water in glass and gently stir.
• Garnish with mint, because life's too short not to garnish.

Pro tip: Freeze berries whole ahead of time and use in place of ice cubes to keep this tart, refreshing drink from getting watered down.

Ingredients

• 1 cup coffee (very strong, 3/4 cup coffee grounds to 1 1/2 cups water)
• 1/4 cup Lakanto MonkFruit Simple Syrup, Vanilla
• 1/4 cup Lakanto Maple-Flavored Syrup
• 1 cup vodka
• 1 jigger (1 1/2 ounces or 3 tablespoons) vodka
• 3 tablespoons heavy cream

Instructions

• Combine the coffee, Vanilla Simple Syrup, Maple Flavored syrup and stir.
• Add the cup of vodka and stir again.
• Taste to see if it is to your liking or if you need to balance the flavors more. Keep in mind, however, that the flavors will blend more as the mixture sits.
• Place in a glass jar or bottle and let sit for a week or two (up to 4 weeks)
• Pour the jigger of vodka into a glass and add the cream and 3 tablespoons of the homemade coffee liqueur.

Ingredients

• 2 cups whole milk (of your choosing, it's great with any milk)
• 1/2 cup Lakanto Drinking Chocolate
• 1/4 cup peppermint schnapps
• Whipped Cream, sweetened with Lakanto Powdered Monkfruit Sweetener
• A light dusting of chocolate on top

Instructions

• In a saucepan heat 2 cups of milk over medium heat, just until steamy. About 5 minutes.
• Once milk starts to steam whisk in Drinking Chocolate mix.
• Continue cooking 2-3 minutes or until chocolate is desired temperature. Do not boil.
• Remove from heat and whisk in 1/4 cup of peppermint schnapps.
• Taste. If desired, add more schnapps.
• Ladle mixture into glasses, top with whipped cream.
• Dust with Drinking Chocolate