Moringa Sugar Cookies (Iced Green) made with moringa (AI-generated food photo)
AI-generated food photo

Thanksgiving to New Year

Moringa Holiday Recipes

Christmas mocktails, green holiday cookies and Thanksgiving drinks

Something festive for everyone at the table, with no alcohol needed. A warm punch for Thanksgiving, two party mocktails for Christmas, and iced cookies that come out naturally green. All from our own recipe books.

  • 4 full recipes below
  • Alcohol-free drinks
  • Naturally green cookies

Get our free holiday books, Gather & Give Thanks and Merry Moringa Christmas, by email.

Thanksgiving drinks

Warm Apple & Cinnamon Moringa Punch

Serves 6Ready in 35 min

Your kitchen will smell like an orchard in October while this pot warms. Apple & Cinnamon moringa tea, a mellow Original bag, unsweetened apple juice and fruit slices make a big, gently spiced pitcher for sharing. It gets all its sweetness from the fruit, with no honey, sugar or syrup, and it has no caffeine.

Ingredients

  • 4 Organic Moringa Tea - Apple & Cinnamon tea bags (8 g)
  • 1 Organic Moringa Tea - Original tea bag (2 g)
  • 4 cups (950 ml) filtered water (950 g)
  • 2 cups (480 ml) unsweetened apple juice (500 g)
  • 3 cinnamon sticks (9 g)
  • 4 whole cloves (1 g)
  • 2 medium red apples, cored and cut into thick slices (360 g)
  • 1 small orange, cut into rounds (130 g)

Method

  1. Pour the water and apple juice into the pot and add the cinnamon sticks and cloves. Heat over medium until steaming with tiny bubbles at the edge, about 200°F (95°C). Don't let it reach a rolling boil. Steam rises and small bubbles ring the edge of the pot
  2. Add the apple slices and orange rounds and turn the heat to low. Keep the punch at a gentle steam for 10 minutes so the fruit and spices flavor the liquid. The apple slices are slightly softened but still hold their shape
  3. Take the pot off the heat and add the 4 Apple & Cinnamon bags and the Original bag. Steep for 5 minutes. The punch turns a deeper amber and smells strongly of apple and cinnamon
  4. Lift out the tea bags, cloves and cinnamon sticks with the slotted spoon. Ladle the punch into mugs with a few apple and orange slices in each. The punch is steaming hot and clear of bags and spices

Tip: Add the tea bags once the pot is off the heat. The pack calls for water just off the boil, and a hard simmer can scorch the tea. Five bags in 4 cups of water and 2 cups of juice gives about one bag per mug.

Christmas and holiday mocktails

Hibiscus Moringa Sparkling Spritz

Serves 6Ready in 2 hr 20 min

Ruby-red, fizzy and fruit-sweet, this is the pitcher-sized spritz to pour when friends drop by. Tart hibiscus moringa tea gets a mellow lift from a little Original moringa tea, then a splash of orange juice and bubbles finish it. There's no honey, sugar or syrup anywhere, just fruit.

Ingredients

Tea

  • 4 Organic Moringa Tea - Hibiscus tea bags (8 g)
  • 2 Organic Moringa Tea - Original tea bags (4 g)
  • 3 cups (720 ml) water (720 g)

Spritz

  • 1 1/2 cups (360 ml) 100% orange juice, chilled (375 g)
  • 2 1/4 cups (540 ml) sparkling water, well chilled (540 g)
  • 1 cup (150 g) strawberries, hulled and thinly sliced (150 g)
  • 1 medium orange, sliced into thin half-moons (130 g)
  • 12 fresh mint leaves, torn (5 g)
  • ice cubes, to fill six glasses (300 g)

Method

  1. Heat the water to just off the boil, 195-205°F (90-95°C). Put the Hibiscus and Original tea bags in a heatproof jug and pour the hot water over them. All bags are fully submerged and the water turns ruby.
  2. Cover the jug and steep for 5 minutes. Lift the bags out and discard them. The tea is a deep, clear red with no bags left in.
  3. Chill the tea in the fridge for at least 2 hours. For a quicker chill, set the jug in a bowl of ice water for about 20 minutes. The tea is cold to the touch.
  4. Slice the strawberries and orange and tear the mint leaves. Taste the chilled tea; it should be pleasantly tart. Fruit is prepped and the tea tastes bright, not bitter.
  5. Fill six glasses with ice. Divide the strawberries, orange slices and mint among them. Each glass is full of ice and colourful fruit.
  6. Pour 1/2 cup (120 ml) chilled tea and 1/4 cup (60 ml) orange juice into each glass. Top each with about 3 oz (90 ml) sparkling water and stir once, gently. Serve straight away. The spritz is blushing red-orange and fizzing.

Tip: Brew the Hibiscus bags together with two Organic Moringa Tea - Original bags in the same jug. The Original bags mellow hibiscus's sharp edge, so the fruit alone is enough to sweeten the spritz.

Blueberry Moringa Mojito Mocktail made with moringa (AI-generated food photo)
AI-generated food photo

Blueberry Moringa Mojito Mocktail

Serves 4Ready in 1 hr 20 min

Bruised mint, jammy blueberries and a squeeze of lime make this alcohol-free mojito a lovely thing to hand around. The sweetness comes from fruit alone, with no honey, sugar or syrup. It takes about 15 minutes of hands-on time once the tea is chilled.

Ingredients

Tea

  • 2 Organic Moringa Tea - Blueberry tea bags (4 g)
  • 1 Organic Moringa Tea - Mint tea bag (2 g)
  • 1 Organic Moringa Tea - Original tea bag (2 g)
  • 2 cups (480 ml) water just off the boil (480 g)

Mocktail

  • 3/4 cup fresh blueberries, for muddling (110 g)
  • 20 fresh mint leaves (10 g)
  • 1 lime, cut into 8 wedges (70 g)
  • 1/4 cup (60 ml) fresh lime juice, from about 2 limes (60 g)
  • 4 cups ice cubes (480 g)
  • 2 cups (480 ml) chilled sparkling water (480 g)

To finish

  • 1/4 cup fresh blueberries, to garnish (35 g)
  • 4 fresh mint sprigs, to garnish (8 g)

Method

  1. Put the Blueberry, Mint and Original tea bags in a heatproof jug and pour over the water, just off the boil at 195-205°F (90-95°C). Steep for 5 minutes, then lift out the bags. This makes a double-strength brew that stands up to ice and fizz. The tea is deep and fragrant.
  2. Let the tea cool for 15 minutes, then cover and refrigerate until fully cold. Chilling it properly keeps the ice from melting away in the glass. The jug feels cold to the touch, after about 1 hour.
  3. Divide the muddling blueberries, mint leaves and lime wedges between 4 tall glasses, so each gets about 3 tablespoons of berries, 5 leaves and 2 wedges. Press 8 to 10 times with the muddler. The berries have burst and the juices pool at the bottom.
  4. Add 1 tablespoon of lime juice to each glass, then fill the glasses with ice. The ice sits above the muddled fruit.
  5. Pour about 1/2 cup (120 ml) of the chilled tea into each glass. The tea turns a rich purple around the ice.
  6. Top each glass with 1/2 cup (120 ml) sparkling water and stir once, gently, from the bottom up. Garnish with the remaining blueberries and a mint sprig, slapping the sprig between your palms first to wake up its aroma. The drink is fizzy and evenly coloured.

Tip: Brew the four bags in just 2 cups of water to make a concentrate. Once ice and sparkling water join in, each glass still tastes of blueberry and mint.

Green Christmas cookies

Moringa Sugar Cookies (Iced Green) made with moringa (AI-generated food photo)
AI-generated food photo

Moringa Sugar Cookies (Iced Green)

Serves 24Ready in 1 hr 37 min

Think of your favorite buttery sugar cookie, then give it a soft green makeover. Moringa goes into the dough and into a simple glaze, so the cookies look whimsical with only a faint earthy hint. No chilling and no cutters needed.

Ingredients

Cookies

  • 2 1/4 cups (280 g) all-purpose flour
  • 2 tsp Organic Moringa Powder
  • 1/2 tsp baking powder
  • 1/4 tsp fine salt
  • 3/4 cup (170 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 1 large egg
  • 2 tsp vanilla extract

Green glaze

  • 1 1/2 cups (180 g) powdered sugar
  • 1/2 tsp Organic Moringa Powder
  • 2 tbsp milk, plus up to 1 tsp more if needed

Method

  1. Heat the oven to 350°F (175°C) and line two baking sheets with parchment. Set the racks in the upper and lower thirds of the oven. Oven fully preheated
  2. Whisk the flour, the 2 teaspoons moringa powder, baking powder and salt together in a medium bowl. Mixture is evenly pale green with no darker streaks
  3. In a large bowl, beat the butter and granulated sugar with a mixer on medium speed for 2 to 3 minutes. Scrape down the bowl once. Pale, fluffy and creamy
  4. Beat in the egg and vanilla until combined. Smooth, with no visible streaks of egg
  5. Add the flour mixture and mix on low speed just until a soft dough forms. No dry flour remains
  6. Roll the dough into 24 balls, about 1 1/2 tablespoons (27 g) each, and set them 2 inches (5 cm) apart on the sheets. Flatten each ball to about 1/2 inch (1 cm) thick with the bottom of a flat glass. Discs are even and smooth-edged
  7. Bake for 10 to 12 minutes, swapping and rotating the sheets halfway through. Pull the cookies as soon as the edges are set and the tops still look pale, since browning dulls the green and turns the flavor toasty. Cool on the sheets for 5 minutes, then move to a wire rack and cool completely, about 30 minutes. Edges set and tops pale and matte, not browned
  8. Sift the powdered sugar into a bowl, add the 1/2 teaspoon moringa powder and 2 tablespoons milk, and whisk until smooth. Whisk in more milk 1/4 teaspoon at a time if the glaze is too stiff to spread. Thick glaze that slowly ribbons off the whisk
  9. Glaze only when the cookies are completely cool, or the glaze will melt and soak in instead of setting. Spread a spoonful of glaze over each cooled cookie, or dip the tops and let the excess drip off. Leave the cookies on the rack until the glaze is dry to the touch, about 30 minutes. Glaze set with a matte, firm surface

Tip: Baking softens the green in the dough to a gentle sage, so the glaze carries the brightest color. Use level teaspoons for both, and keep the glaze amount at 1/2 teaspoon, since more can taste grassy against the sugar.

Hosting tips

  • Brew ahead

    Make the tea base for the punch and mocktails a day early and keep it in the fridge.

  • Add fizz last

    Top up with sparkling water just before serving so the drinks stay bubbly.

  • Bake the day before

    Iced cookies keep well in an airtight tin, so they are one less job on the day.

Tip: The drinks use our caffeine-free herbal teas, so guests of all ages can enjoy them at any time of the evening.

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Questions

Are these holiday drinks alcohol-free?

Yes. Every drink on this page is a mocktail or punch made with herbal tea, fruit and juice.

Can I make the punch ahead?

Yes. Brew the tea base the day before and keep it in the fridge, then warm it gently with the juice and spices before guests arrive.

Do the green cookies taste of moringa?

Only a little. Moringa gives the cookies their soft green colour and a mild earthy note under the sweetness.

Are the drinks caffeine-free?

Yes. They use our herbal moringa teas, which are caffeine-free.

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*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.