The holidays are all about festive eats and drinks! Nothing’s better than tasty eggnog by the fireplace or a pumpkin spice latte on Thanksgiving or Christmas morning. Yes, the traditional recipes are full of sugars but what if you could get the same great taste with half the calories? Would you give it a try? 

If you’re in the mood of holiday drinks but want something healthy and easy, check out these 6 festive drink recipes from The First Mess you must try: 

Image: The First Mess 

Vanilla Bean, Ginger & Pear Cider Serves: 1-2 cups 

2 ripe Bartlett or Bosc pears, cored and chopped 1-2 inches fresh ginger root, peeled and chopped 1-inch piece of fresh vanilla bean 1 ¼ cups filtered water ½ teaspoon pure maple syrup, or to taste 1 teaspoon fresh lemon juice  Directions: In a blender, combine the chopped pears, ginger, vanilla bean, and water. Blend on high until you have a smooth, slightly thick puree. Set a fine-mesh strainer over a small saucepan and grab a spoon/small spatula. Pour the pear puree through the fine mesh strainer into the saucepan. Stir and push around the solids until all of the available juice/liquid is in the saucepan. Gently heat the pear liquid in the saucepan over medium-low heat. Once it’s warmed to your liking, stir in the maple syrup and lemon juice. Serve immediately. 

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Carrot Ginger Root Lemonade Serves: 4 cups 

1 large or two small lemons, peeled (make sure you remove the white part) 

4 carrots, peeled + chopped 

2 inches fresh ginger, peeled + chopped 

4 cups of filtered water 

1/4 - 1/3 cup pure maple syrup, agave nectar, or simple syrup 

Directions: Set up a large bowl or pitcher with a fine mesh strainer on top. In a blender, combine the peeled lemon, carrots, ginger, and water. Blend on high for a full minute or until the mixture is completely liquified. 

Run the mixture through the fine strainer, pressing the pulp into the strainer to extract as much liquid as possible. Transfer the strained liquid back to the blender. Add your liquid sweetener of choice to the liquid and blend on high for 20 seconds. Check the lemonade for sweetness, and adjust if necessary. Serve over ice or store in the refrigerator to chill. 

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Cacao Hazelnut Hug Latte Serves: 1 cup 

 1 cup boiling water 

1 teaspoon hazelnut butter 

1 teaspoon coconut butter 

1 tablespoon raw cacao powder 

1 tablespoon herbal coffee 

3 tablespoons non-dairy milk 

1 pinch of salt 

1 Medjool date or a teaspoon of maple syrup 

Directions: In a blender, combine the hazelnut butter, coconut butter, cacao powder, herbal coffee, non-dairy milk, salt, sweetener of choice, and boiling water. Close the lid and slowly bring the speed up to high. Let it go for 30 seconds. Turn the blender off and let the froth settle a bit. Pour the cacao hazelnut hug into your favorite mug and enjoy! 

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Cinnamon Pecan Milk Serves: 5 cups 

1/2 cup raw pecans, soaked for at least 5 hours 1/2 cup raw cashews, soaked for at least 5 hours 4 1/2 cups filtered water 1 teaspoon pure maple syrup or 2 pitted Medjool dates 1/8 teaspoon sea salt 1/2 teaspoon ground cinnamon 

Directions: Drain the pecans and cashews, and lightly rinse them. Transfer the nuts to a blender along with the water. Blend this mixture on high for a full minute. 

Set up a large bowl or measuring cup on the counter or on one side of your sink. Place a fine mesh strainer over your bowl. Pour the blended milk through the strainer into your bowl. Carefully return the strained milk to the blender pitcher. To the milk, add the maple syrup (or dates), sea salt, and cinnamon. Blend the milk on high for 30 seconds to combine. 

Note: You can store the cinnamon milk in a clean glass jar in the refrigerator for up to one week. 

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Coconut Butter Hot Chocolate Serves: 2 cups 

1 ounce dark, dairy-free chocolate, roughly chopped 2 tablespoons cacao powder 2 tablespoons coconut butter 1 pinch of sea salt 2 soft Medjool dates, pitted 2 1/2 cups unsweetened, non-dairy milk 1/4 teaspoon vanilla extract 

Directions: In a blender, combine the chocolate, cacao powder, coconut butter, sea salt, dates, non-dairy milk, and vanilla. Blend the mixture on high until the chocolate is scattered throughout and looks like tiny flecks. Then pour the chocolate mixture into a small saucepan. Warm the coconut butter hot chocolate on the stove over medium heat, whisking it frequently. When it's almost simmering, steamy, and frothy on the top, it's ready. Pour the coconut butter hot chocolate into mugs, grated chocolate on top and enjoy! 

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Sweet Potato Spiced Latte Shake Serves: 1 cup 

½ cup Silk unsweetened almond milk 

½ cup unsweetened cold brewed coffee 

1/3 cup cooked sweet potato flesh (from about ½ of a small, roasted sweet potato) 

1 frozen banana 

1 teaspoon ground cinnamon 

1/8 teaspoon ground ginger 

1 inch of freshly grated ginger and nutmeg, to taste 

¼ teaspoon vanilla extract or ground vanilla 

3-4 ice cubes  

Directions: In a blender, combine the almond milk, cold brewed coffee, sweet potato, banana, cinnamon, ginger, nutmeg, vanilla, and ice. Blend on high until completely smooth and frothy, about 1 minute. Top with coconut milk yogurt or coconut whipped cream if you’re feeling fancy!