Dairy-Free Irish Creme 

In a medium saucepan combine 1 15oz can of unsweetened coconut milk, 2 tbsp brewed espresso or strong coffee, 1 tsp vanilla extract, 2 tsp cocoa powder, 3 tbsp sugar free maple syrup, 1/4 tsp stevia extract or monk fruit extract, and 1/4 tsp Himalayan salt. Bring to a boil over high heat. Stirring constantly, allow the mixture to boil until it begins to thicken, 2-3 minutes. Decrease the heat to medium. Keep stirring and allow it to boil until the liquid has reduced by half, 5 to 10 minutes.

Remove from the heat and allow it to cool 5 minutes, then stir in 1 cup Irish whiskey. Pour into a jar and chill in the refrigerator for 1 hour.

Pineapple and Lime Coconut Rum White Sangria

Combine 1 24.5 oz bottle white wine, 1/4 cup coconut rum, 2 cans zero-sugar ginger ale, 1/4 cup sugar-free honey, 2 1/2 tbs pineapple extract, 1/4 Himalayan salt, 1 sliced lemon (seeds removed) and 2 sliced limes (seeds removed) in a large jar or container. Add any of the optional garnishes. i.e fresh mint, raspberries, blackberries, 1 green apple (cut into bite-sized chunks) or unsweetened coconut flesh. Place the mixture in the refrigerator to chill for several hours before serving.

Strawberry Rhubarb Rose Slush ​

In a small saucepan, add 1/2 cup water, 1 cup frozen strawberries, 3 tbsp sugar-free honey, 2/3 tsp stevia extract or monk fruit extract, 1/4 tsp Himalayan salt and 1 cup frozen rhubarb. Cook over high heat for 10 to 12 minutes. During this time, the fruit will give off its juices and reduce down to a pulp. Remove the pan from the heat and transfer into a medium bowl or a high speed blender. Blend with an immersion blender or puree in a high-speed blender for 2 to 3 minutes. Add 1 25.4 oz bottle of rose and stir to combine Add 1 tsp pink pitaya powder if you wish and blend more. Pour the mixture into an ice cream maker and turn on for 30 minutes.

Peach Hibiscus Margarita 

Bring 1 cup water to boil in a kettle or in the microwave. Place 3 tsp dried hibiscus flowers in a small heatproof bowl. Pour the boiling water over the dried hibiscus flowers and steep for 5 to 7 minutes. Strain out the hibiscus flowers and pour the liquid into a large glass or mug. Place the liquid in the refrigerator for 30 to 45 minutes or until cold.

In a high-speed blender, add 4 cups ice cubes, 1/2 cup tequila, 1 tbsp peach extract, 1/4 cup sugar-free honey, 1 tbsp lime juice, 1/4 cup stevia extract or monk fruit extract and 1/4 to 1/2 tsp Himalayan salt. Take the hibiscus tea out of the refrigerator and add to the blender.

Blend on high for 2 to 3 minutes or until combined.

Dip the rims of the glasses into lime juice. Choose the desired option for the rim and place on a small plate. Turn the glass top in the plate until the sugar/salt sticks. Add the margarita mixture to the glasses and serve.

Blueberry Basil Cocktail

In a tumbler or large pitcher muddle 1/4 cup packed basil leaves, finely chopped and 1/2 cup blueberries. Add 1 tbsp sugar-free honey, 1 tbsp Himalayan salt, 1/4 cup sugar-free ginger ale and, 1/2 cup vodka, and 1/4 tsp purple food coloring. Stir to combine.