20 Non Alcoholic Thanksgiving Drinks to Serve

Thanksgiving deserves drinks that everyone at the table can enjoy, and this collection of thanksgiving drinks non alcoholic proves you don't need spirits to make something feel festive. Each recipe leans on real apple cider, fruit juice, warm spices or a splash of something fizzy so the flavour stands on its own. Kids, designated drivers and anyone taking a break from alcohol all get something worth sipping. Pick one signature pitcher for the table or set out a small drinks station so guests can build their own glass.

This is the cold, crisp counterpart to warm spiced cider: chill 480 ml (2 cups) apple cider and 240 ml (1 cup) cranberry juice together, then pour over a full glass of ice. A squeeze of fresh orange brightens the fruitiness, and 15 ml (1 tbsp) maple syrup rounds out any tartness. Serve this one first while guests arrive, since it needs no cooking and holds its chill for over an hour on a table.

The base recipe below is built around this one: apple cider simmered with cinnamon, cloves and a wide strip of orange peel until the kitchen smells like Thanksgiving itself. Keep the simmer low, just small bubbles breaking the surface, for 10 minutes so the spices infuse without turning the cider bitter. Ladle it straight from the pot into mugs, or strain it into a slow cooker set to 'warm' so it holds at serving temperature for hours.

Modelled on the mulled cider served at cosy roadside restaurants, this version steeps 4 cinnamon sticks, 6 whole cloves and 2 star anise pods directly in the cider for a stronger, more restaurant-style spice hit. Strain it after 15 minutes of steeping so the spices don't turn gritty, then float a fresh cinnamon stick in each mug for presentation. A pat of butter melted into each cup, about 5 g (1 tsp), gives it the same silky mouthfeel as the copycat original.

Blend 480 ml (2 cups) vanilla ice cream with 120 g (1/2 cup) pumpkin puree and 2 g (1/2 tsp) pumpkin pie spice until completely smooth and thick. This one is dessert-adjacent rather than a sipper, so pour it into short glasses and serve with a spoon alongside a straw. Swap the vanilla ice cream for a dairy-free version if you need it, since the pumpkin flavour carries the drink either way.

Combine 180 ml (3/4 cup) cranberry juice with 60 ml (1/4 cup) fresh orange juice and top with 120 ml (1/2 cup) chilled sparkling water for a lighter, less sweet option next to the richer drinks on this list. Build it in the glass over ice rather than premixing, so the bubbles stay lively until the last sip. Fresh cranberries frozen ahead of time work as ice cubes that won't water the drink down.

This slow, low-heat version simmers cider with cinnamon, allspice berries and a split vanilla pod for 20 minutes so the flavour turns deep and almost caramelised rather than sharply spiced. Keep the lid ajar to let a little steam escape, which concentrates the cider slightly as it cooks. Serve it in heatproof mugs and let guests add their own maple syrup at the table since sweetness preference varies a lot here.

Pear nectar and maple syrup are a natural pairing: stir 360 ml (1 1/2 cups) pear nectar with 15 ml (1 tbsp) maple syrup and a squeeze of lemon, then top with 120 ml (1/2 cup) ginger ale for gentle fizz. Thin pear slices dropped into the pitcher continue to sweeten the drink as they sit, so this one actually improves after 30 minutes in the fridge. Use ripe canned or bottled pear nectar rather than fresh pear juice, which tends to oxidise and turn the drink brown.

Blend 300 g (2 cups) frozen cranberries with 240 ml (1 cup) apple juice and 30 ml (2 tbsp) maple syrup until slushy, adding a splash more juice if the blender struggles to move. This texture holds up well for an hour on a buffet table without turning to liquid, unlike drinks built on regular ice. Serve it in small glasses since it's rich and tart enough that most guests won't want a full pint.

For the busiest Thanksgiving morning, mix equal parts cranberry juice and pineapple juice with chilled ginger ale, roughly 240 ml (1 cup) of each, poured straight into a punch bowl. No cooking, no steeping, no equipment beyond a spoon to stir. Freeze extra cranberry juice into ice cube trays the night before so the punch stays cold without diluting as it melts.

This is the closest thing on the list to breakfast: blend 120 g (1/2 cup) pumpkin puree, 240 ml (1 cup) milk of choice, half a frozen banana and 2 g (1/2 tsp) pumpkin pie spice until thick and creamy. The frozen banana replaces ice, so the smoothie stays smooth instead of icy or watered down. Serve it before the big meal as a light, filling starter rather than alongside dessert.

Steep 2 chai tea bags in 480 ml (2 cups) hot apple cider for 5 minutes, then remove the bags before the tannins make the cider bitter. The black tea base gives this version a deeper, more grown-up spice profile than plain mulled cider, closer to a fall latte than a punch. Add 60 ml (1/4 cup) warm milk for a creamier, chai-latte-style finish if you want something richer.

Combine 480 ml (2 cups) cranberry juice with 240 ml (1 cup) pomegranate juice and top with 240 ml (1 cup) ginger ale for a deep-red, celebratory colour that suits the Thanksgiving table. Scatter fresh pomegranate arils and a few whole cranberries into the punch bowl so they float to the top as garnish. This punch is naturally more tart than sweet, so taste before adding the optional 15 ml (1 tbsp) maple syrup.

Pour 90 ml (3 oz) chilled cranberry juice into the bottom of a tall glass, then very slowly pour 90 ml (3 oz) sparkling ginger water over the back of a spoon so it layers on top instead of mixing. The two layers hold for a few minutes before naturally blending, which makes a striking effect for photos before guests stir it themselves. Use juice and sparkling water that are both well chilled, since a big temperature difference between the two layers speeds up the mixing.

For guests who want something with a kick that isn't alcohol, steam 240 ml (1 cup) milk until it reaches about 65°C (150°F) and holds gentle foam, then stir in a single shot of espresso and 15 ml (1 tbsp) maple syrup. No espresso machine is fine here; strongly brewed coffee, about 60 ml (1/4 cup), stands in well. Dust the foam with cinnamon or pumpkin pie spice to tie it back to the rest of the drinks table.

Whisk 5 g (1 tsp) chai concentrate or 1 strong chai tea bag into 240 ml (1 cup) steamed milk with 10 ml (2 tsp) vanilla syrup for a smooth, café-style latte with no coffee bitterness. Froth the milk to about double its original volume for a proper latte texture rather than just warming it. This one works well iced too: shake the same ingredients with ice instead of steaming the milk.

Chill the classic spiced cider fully, then pour it over ice and drizzle 15 ml (1 tbsp) caramel sauce down the inside of the glass before pouring so it streaks through the drink. This cold version suits a warmer Thanksgiving or an afternoon serving window when a hot mug feels like too much. A thin apple slice notched onto the rim of the glass finishes it off without any extra prep.

Whisk 30 g (1/4 cup) cocoa powder and 50 g (1/4 cup) sugar into 480 ml (2 cups) milk over medium-low heat until fully dissolved and steaming, about 5 minutes, without ever letting it boil. A pinch of ground cinnamon and a small pinch of salt stirred in at the end sharpens the chocolate flavour noticeably. This is the drink younger guests reach for first, so keep a batch warm in a slow cooker set to low throughout the afternoon.

Inspired by the coffee-shop favourite, pour 240 ml (1 cup) chilled cold brew coffee over ice, then top with a whisked mixture of 60 ml (1/4 cup) heavy cream, 30 g (2 tbsp) pumpkin puree and 15 ml (1 tbsp) maple syrup, whisked until it thickens slightly and floats on top. Don't stir it in right away; let guests mix the cold foam into the coffee themselves for the same layered look as the original. Decaf cold brew works identically if you're serving this later in the day.

Swap dairy milk for 240 ml (1 cup) full-fat coconut milk here, which naturally thickens the latte and adds a subtle tropical note that plays surprisingly well with pumpkin spice. Warm the coconut milk gently with 30 g (2 tbsp) pumpkin puree and 15 ml (1 tbsp) maple syrup, whisking constantly so the coconut fat doesn't separate. This version is dairy-free by default, making it an easy one to label clearly on a drinks table with mixed dietary needs.

Stir 180 ml (3/4 cup) pear nectar with 60 ml (1/4 cup) fresh lemon juice and 15 ml (1 tbsp) maple syrup, then top with 180 ml (3/4 cup) chilled sparkling water for a tart, effervescent finish to the list. This is the driest, least sweet drink of the round-up, which makes it a good palate cleanser after the richer creamy options. Serve it in a wine glass with a thin pear fan for a more elegant presentation if it's going on a formal table.

Taste every juice-based drink before adding sweetener, since juice brands vary a lot in natural sugar and a recipe written for one brand can turn cloying with another. Warm drinks should never fully boil; keep them at a gentle simmer or steam so the dairy doesn't split and the spices don't turn bitter. For punches and mocktails, freeze extra juice into ice cubes so the drink stays cold without watering down over a two-hour table setting. Always taste and adjust spice levels in small increments, since cinnamon and clove intensify the longer a drink sits.

Rim glasses with a thin layer of maple syrup or corn syrup and press into cinnamon sugar for an easy, festive touch that takes seconds per glass. Fresh cranberries, orange wheels, cinnamon sticks and rosemary sprigs all double as edible garnish and make a drinks table look considerably more finished for very little effort. For a self-serve station, label each pitcher with a small card noting whether it's served warm or cold, since guests will ask. Set warm drinks in a slow cooker on the 'keep warm' setting so they hold temperature for hours without another hand needed at the stove.

Most of these drinks can be batched a day ahead: make the spiced cider or punch base, cool it completely, then store it covered in the fridge for up to 3 days and reheat or top with sparkling water just before serving. Keep any carbonated component, like ginger ale or sparkling water, separate until serving time so the drink doesn't go flat overnight. Creamy blended drinks like the milkshake and smoothie are the exception; blend those fresh, since they separate and lose their texture after sitting in the fridge. Freeze a big batch of the cranberry punch base in a large container and thaw it in the fridge overnight if you're prepping more than two days out.