Winter Wonderland Mocktails: 4 Frosty Blue Drinks

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases, and I also earn from my Walmart Creator links — never any extra cost to you.

Winter Wonderland Mocktails — 4 frosty blue drinks, zero proof, from the Platinum Sass Kitchen

There is a moment every December when the red-and-green of it all starts to feel a little loud, and I find myself craving the quiet end of the color wheel. Frost blue. Ice blue. The blue of a windowpane at dusk with snow coming down on the other side. So this year I built a whole little drink menu in that color — four frosty blue mocktails, every single one zero-proof, every single one pretty enough to stop a scrolling thumb mid-swipe.

Here is the lineup, and yes, there is a personality for every mood at the party. A warm Snow Angel Cocoa in a mug, because somebody always wants something cozy. An Arctic Princess Martini — pale, creamy, and crowned with a whipped cloud — for the guest who likes her drink with a little drama. A Winter Bluebell Crush poured over a mountain of crushed ice, tropical underneath all that frost. And a Frosted Fairy Fizz in a flute, sparkling and glittering, for the toast.

Nobody at this table is holding the sad backup soda. Everybody gets the pretty glass. That is the whole point of a mocktail done right: the drink is the celebration, with or without a spirit in it.

All four frosty blue mocktails in a row against a dark winter backdrop: blue cocoa mug with whipped cream, pale blue martini coupe with a whipped cloud, blue goblet over crushed ice, and a sparkling blue flute with edible glitter

The blue pantry — what makes them frosty

Four drinks, one short shopping list, and two little specialty items that do all the color work. The blue itself comes from three places depending on the drink: a pinch of blue spirulina or a drop or two of blue food coloring for the creamy drinks, and non-alcoholic blue curaçao syrup for the icy ones — that syrup is the workhorse, sweet orange-peel flavor and that vivid glacier color in one pour. The sparkle is blue and silver edible glitter, the kind made for drinks, which swirls like snowfall in a shaken glass and catches every light in the room.

Everything else is regular grocery run: milk, white chocolate chips, coconut cream, almond milk, pineapple juice, whipped topping, and a bottle of non-alcoholic prosecco and lemon soda, both well chilled. For the glassware, you want one clear mug, a set of martini glasses or coupes, a pretty goblet, and champagne flutes — the shapes are half the winter wonderland, so let each drink have its proper home.

Glow-Up Tip: Chill every glass before you pour. Ten minutes in the freezer frosts the outside of the glass, keeps the creamy drinks silky and the fizzy one bubbling, and makes the blue read even icier. Cold glass, cold drink, maximum sparkle — in that order.

Flat-lay of the blue pantry: blue curacao syrup, blue spirulina, white chocolate chips, coconut flakes, silver star sprinkles, blue sugar and pots of blue and silver edible glitter on dark slate

1. Snow Angel Cocoa

The warm one. White chocolate melted straight into milk until it drinks like a hug, tinted the softest angel blue and finished with a whipped cream cloud, blue sprinkles and a whisper of silver glitter. This is the mug people wrap both hands around while the cold drinks do their sparkly show — and honestly, it is the one I make first, for the cook.

Makes 1 warm mug

  • 1 cup milk
  • 2 oz white chocolate, chopped or chips
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon blue spirulina, or 1 to 2 drops blue food coloring
  • Whipped cream, for the top
  • Blue sprinkles and edible silver glitter, to finish
  1. Warm the milk in a small saucepan over medium heat until steaming and just beginning to shimmer at the edges — do not let it boil.
  2. Take the pan off the heat and whisk in the white chocolate until completely melted and smooth. If a few stubborn bits remain, return it to low heat for 30 seconds at a time, whisking between each.
  3. Whisk in the vanilla and the blue spirulina (or the food coloring, one drop at a time) until the cocoa is an even frosty blue. Spirulina tints softly and clouds a little; food coloring gives you the brighter blue. Both are delicious decisions.
  4. Pour into a clear mug so the color shows. Crown it generously with whipped cream, scatter the blue sprinkles over the cloud, and finish with the tiniest pinch of silver glitter. Serve warm, right away.

Make it yours: stir in a drop of peppermint extract alongside the vanilla and this becomes a winter-mint cocoa — snow angel, but make it candy-cane season.

A clear mug of warm frosty blue white-chocolate cocoa topped with whipped cream, blue sprinkles and silver edible glitter, steam curling up

2. Arctic Princess Martini

The elegant one. Coconut cream and almond milk shaken with white chocolate syrup until the whole glass goes pale, icy and silky, then crowned with a whipped cloud, silver stars and glitter. It tastes like a coconut truffle decided to attend a winter ball, and it photographs like it knows it.

Makes 1 martini

  1. Chill a martini glass or coupe — ten minutes in the freezer is perfect.
  2. Fill a cocktail shaker with ice and add the coconut cream, almond milk, white chocolate syrup and the single drop of blue food coloring. One drop is the assignment; this drink is a pale princess blue, not a swimming pool.
  3. Shake hard for 15 to 20 seconds, until the shaker is frosty and the drink is cold and lightly frothy.
  4. Strain into the chilled glass. Spoon or pipe a soft cloud of whipped cream right in the center of the surface, set the silver star sprinkles into the cloud, and dust the whole top with edible silver glitter. Serve immediately, while the cloud still holds its shape.

Make it yours: swap the almond milk for oat milk for a slightly rounder, creamier sip, or roll the rim in a little white chocolate syrup and coconut flakes before you pour for a full snow-queen effect.

A martini coupe of pale icy blue creamy mocktail crowned with a whipped cream cloud, silver star sprinkles and edible silver glitter

3. Winter Bluebell Crush

The icy-tropical one, and the sleeper favorite of the whole set. Cream and coconut milk meet blue curaçao syrup and pineapple juice over a goblet full of crushed ice, so it drinks like a snow cone that grew up, went to the islands, and came back fabulous. The color is the deepest blue of the four — pure glacier.

Makes 1 goblet

  1. If you are rimming the goblet, run a cut lime or a little pineapple juice around the rim and dip it in blue sugar. Set the glass in the freezer while you mix.
  2. Fill the goblet all the way up with crushed ice — mounded, like a little snowdrift. Crushed is not optional here; the way it frosts and slowly melts into the drink is the whole texture.
  3. In a shaker or a measuring jug, stir the cream, coconut milk, blue curaçao syrup and pineapple juice together until evenly blue and blended. No need to shake with ice; the goblet is already a glacier.
  4. Pour slowly over the crushed ice so the blue cascades down through it. Finish with a pinch of blue sugar or a snowfall of coconut flakes over the top. Serve with a straw and a little spoon.

Make it yours: no crushed ice on hand? Pile regular cubes into a zip bag, give it a few confident taps with a rolling pin, and carry on. Nobody at the party will ever know, and the drink will not tell.

A stemmed goblet of deep icy blue mocktail mounded with crushed ice, finished with blue sugar and coconut flakes

4. Frosted Fairy Fizz

The toast. Non-alcoholic prosecco and lemon soda over a ribbon of blue curaçao syrup and vanilla, with blue and silver glitter stirred right into the flute so the bubbles carry the sparkle up through the glass like rising snow. Make this one last, pour it in front of your guests, and accept the little gasp as your tip.

Makes 1 flute

  1. Chill the flute and chill everything that goes into it — this drink lives and dies by its bubbles, and warm ingredients murder fizz on contact.
  2. Pour the blue curaçao syrup and the vanilla syrup into the bottom of the flute.
  3. Add the lemon soda, then pour the non-alcoholic prosecco in slowly, tilting the glass slightly, until the flute is full and the blue has shaded up through the drink in a pretty gradient.
  4. Drop in the pinches of blue and silver edible glitter and give the flute one gentle stir with a long spoon. The bubbles will take it from there, swirling the sparkle up and down like a snow globe. Serve at once.

Make it yours: for a full snow-globe moment, stir the glitter in at the table, one flute at a time, and let each guest watch theirs swirl. It takes ten seconds and people talk about it for a year.

A tall champagne flute of sparkling icy blue fizz with bubbles rising and blue and silver edible glitter swirling through it

Setting the blue table

A color this pretty deserves thirty seconds of staging. Line the four drinks up darkest-to-lightest (or lightest-to-darkest — the gradient is the decoration either way) on a dark tray or a slate board, scatter a little extra crushed ice and a few frosted evergreen sprigs around the bases of the glasses, and let the drinks be the centerpiece. If you are batching for a crowd, the Bluebell Crush base (everything but the ice) and the Arctic Princess mix both hold, covered, in the fridge for a few hours — shake and pour to order. The cocoa stays warm happily in a slow cooker on its lowest setting with the whipped cream and sprinkles set out beside it, and the Fairy Fizz is always, always built glass by glass at the last minute.

And if your party runs in more than one color this year, you are covered. My Christmas Mocktails are the classic red, green and white set, and the Pink Christmas Mocktails are pure Girl-Mas pink. For a big crowd, set these frosty blues right next to a dispenser from my 6 Holiday Punches — big-batch and alcohol-free — and if your guests want the spirited side of the bar, the lineup on my Christmas Dirty Bar is the grown-up sibling. Blue, pink, classic Christmas, big-batch or spirited: pick a color, pour it pretty, and be at your own party.

Tell me in the comments which blue you are: warm Cocoa, princess Martini, icy Crush, or sparkling Fizz? I rotate with my mood — but that first Fairy Fizz of the season, glitter still swirling, is my official start of winter.

Back to blog