Christmas Shirley Temple Mocktail with Whipped Cream
Right when it’s ready, you’ll catch the sweet scent of cream and the fizz of lemon-lime soda over a glass of ruby-red Christmas Shirley Temple Mocktail with Whipped Cream, its rim crusted with sprinkles. It’s an easy crowd-pleaser for holiday brunches and parties, and the creamy topping softens each sip.
Christmas Shirley Temple Mocktail with Whipped Cream Ingredients
Yield: 4 mocktails | Total time: 20 minutes
- white chocolate melts, ½ cup (90 g) — Melted and cooled slightly, this coats the rims so the sprinkles stick. I like to use melts labeled white chocolate, because they set up firm. Heat them gently, because scorched chocolate turns thick and clumpy and won’t dip cleanly.
- Christmas sprinkles, ¼ cup — Goes on the rims and is reserved for the topping. Red, green, and white look especially festive. Spread them in a shallow dish so each rim gets an even coat.
- heavy whipping cream, 1 cup (240 ml) — Cold cream whips into a firm, pipeable topping. Keep it very cold until you whip it, since warm cream takes longer to thicken and can turn grainy.
- powdered sugar, 2 tbsp — Sweetens the cream and helps it hold its shape. It dissolves faster than granulated sugar, so the cream stays smooth.
- vanilla extract, 1 tsp — Adds warm flavor that rounds out the cream. Any vanilla extract works.
- ice cubes, 1 cup — Chills the drink without diluting it too quickly. Cold ice helps the fizz last longer.
- lemon-lime soda, 2 cups (480 ml) — Provides the fizzy, citrusy base. Chill it well before mixing, because cold soda keeps more of its carbonation.
- ginger ale, 1 cup (240 ml) — Adds a spicy note and extra bubbles. Chill it too, and keep it separate from the lemon-lime soda until you pour.
- grenadine syrup, ½ cup (120 ml) — Gives the drink its classic rosy color and sweet cherry flavor. It turns the clear mixture ruby red.
- red-and-white striped paper straws, 4 — One for each glass, for a candy-cane look. They are easy to set into the topping.
- Christmas serving glasses, 4 — Clean, dry glasses are needed for the rims. Tall glasses leave room above the drink for the whipped cream.
Substitutions And Additions
Heavy Whipping Cream
Use chilled cream with at least 36 percent fat so it whips into a firm topping. I’d stick with heavy cream here, since half-and-half won’t hold peaks.
Lemon-Lime Soda
Any clear lemon-lime soda works, including store brands. Sparkling water with a squeeze of lime makes a less sweet drink, though the flavor will be lighter. Keep the total liquid amount the same.
Grenadine Syrup
Pomegranate or cherry syrup can stand in for grenadine and keeps a similar color. Check the sugar content if you want a less sweet glass, since brands vary.
How To Make This Christmas Shirley Temple Mocktail with Whipped Cream Recipe
- Decorate the rims. Melt the white chocolate in a microwave-safe bowl. Heat it in short bursts of about 20 seconds, stirring after each one, until smooth and just melted. Let it cool slightly so it doesn’t run down the glass. Dip each clean, dry glass rim into the chocolate, turning the glass so the coating is even. Press the rim gently into the Christmas sprinkles, then stand the glasses upright on a tray and let the chocolate set. Reserve a small handful of sprinkles for the topping.
Pro Tip: Make sure the glasses are completely dry, or the chocolate won’t cling. If the chocolate thickens while you work, warm it for a few seconds more and stir well.
- Whip the cream. Chill a mixing bowl and beaters in the refrigerator for about 10 minutes. Combine 1 cup cold heavy cream, 2 tbsp powdered sugar, and 1 tsp vanilla extract in the chilled bowl. Beat on medium-high speed, watching closely, until the cream thickens and firm, pipeable peaks form. The cream should look glossy and hold its shape when you lift the beaters. Transfer the cream to a piping bag fitted with a star tip, and keep it refrigerated until you top the drinks.
Pro Tip: Stop as soon as the peaks hold their shape, because overbeaten cream turns grainy and can separate.
- Mix the mocktail. Divide the 1 cup of ice evenly among the four prepared glasses. In a pitcher, gently combine the chilled lemon-lime soda, the chilled ginger ale, and the grenadine syrup. Stir only enough to blend the grenadine, since heavy stirring releases carbonation. Pour the mixture evenly over the ice, leaving room at the top of each glass for the whipped cream. Pour slowly down the side of each glass to keep the bubbles intact.
- Top and serve. Pipe a generous swirl of whipped cream over each mocktail, starting at the edge and working toward the center. Scatter the reserved Christmas sprinkles over the cream. Add one red-and-white striped straw to each glass, pressing it gently into the topping. Serve immediately while the drink is cold and fizzy.
How To Serve And Store
Serve these right away at a holiday brunch, cookie swap, or family dinner. The candy-striped straws make the table look festive, and the drink works for kids and adults alike.
In The Fridge
Keep the whipped cream refrigerated in the piping bag until serving, and use it within a few hours for the best texture. Store leftover soda in its sealed bottle in the refrigerator and use within one week once opened.
In The Freezer
Don’t freeze the assembled mocktail or the whipped cream. Both lose their fizz and texture once frozen.
Frequently Asked Questions
Can you make the whipped cream ahead of time?
Yes, whip it a few hours ahead and keep it refrigerated in the piping bag. Give the bag a quick squeeze to refresh it before piping.
Why won’t my sprinkles stick to the rims?
The chocolate may be setting too fast or the glass may still be damp. Dry the rims well and press the sprinkles on while the chocolate is still tacky.
How do I keep the drink fizzy?
Chill every liquid before mixing and pour gently down the side of the glass. Stir only once or twice so the bubbles stay lively.
More Recipes You’ll Love
- Creamy Zucchini Pesto Pasta with Parmesan
- Christmas Tree Cake Pops with Red Candy Bows
- Chocolate-Drizzled Gingerbread Man Cookies
- Mini Vegan Cinnamon Roll Cheesecakes
Enjoy this cheerful drink with your favorite holiday treats, and be sure to Follow Hailee Recipes on Pinterest for more festive ideas.
Christmas Shirley Temple Mocktail with Whipped Cream
Ingredients
Method
- Decorate the rims: Melt the white chocolate gently, dip each clean, dry glass rim into the chocolate, then into the Christmas sprinkles. Stand upright and let set. Reserve some sprinkles for the topping.
- Whip the cream: Chill the bowl and beaters. Combine 1 cup cold heavy cream, 2 tbsp powdered sugar, and 1 tsp vanilla extract. Whip until firm, pipeable peaks form. Transfer to a piping bag fitted with a star tip and keep refrigerated.
- Mix the mocktail: Divide the 1 cup ice between four glasses. Gently combine chilled lemon-lime soda, chilled ginger ale, and grenadine. Pour evenly over the ice, leaving space for whipped cream. Stir gently to preserve the fizz.
- Top and serve: Pipe whipped cream over each mocktail. Scatter the reserved Christmas sprinkles. Add one red-and-white striped straw to each glass. Serve immediately while cold and fizzy.
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