Celebrate the Holidays with this Wild Blueberry Champagne Cocktail

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It’s December, and that means it’s officially time for your weekends to be booked with holiday parties, social events or get-togethers!

This year, I’ve got a few of my favorite Wild Blueberry recipes on deck, because I’m  always looking for ways to add a little anti-inflammatory, antioxidant goodness into my meals, aren’t you?

I’ll be making these amazing Wild Blueberry Sweet Potato Stacks and Wild Blueberry & Brie Bites on repeat for the next month, because they’re easy to make, easy to travel with, and SO tasty.

While I’ve got my go-to holiday appetizers, there is one menu item I tend to get lazy about and that’s the cocktails. I usually just set out a few bottles of wine, Cava or classic vodka and soda, but this year I’m going to take my cocktails to the next level!

Enter: Wild Blueberry Bubbly.

It’s simple, festive, gorgeous and way more impressive than just popping open a bottle of prosecco and calling it a night. If you’re going all out with decorations, appetizers, and party favors – why not make your cocktails special, too?

I’ve always been a prosecco gal, and this fun cocktail adds a little something special to my favorite bubbly (and it’s super simple to make). Just blend up frozen Wild Blueberries with a bit of simple syrup and you’ve got a delicious, antioxidant-rich homemade mixer that you can easily pack up and bring to your next holiday soiree! The Wild Blueberries add a touch of fruity sweetness, amazing color, and plenty of health benefits to boot (because when you add Wild Blueberries to your cocktails, it totally cancels out the alcohol, right?).

Pair this cocktail with my cheesy Wild Blueberry & Brie Bites and create a perfectly Wild holiday theme!

Check out the crazy-delish recipe below and make these simple drinks for your next party. Eat, drink, and be merry, my friends!

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Wild Blueberry Bubbly

½ cup sugar
½ cup water
½ cup frozen Wild Blueberries
1 bottle dry prosecco

To make a simple syrup:

  1. Add the sugar and water to a small saucepan over medium heat.
  2. Bring to a boil, stirring, until sugar has dissolved.
  3. Allow to cool.

To make the bubby:

  1. Blend 1-2 tablespoons of the cooled simple syrup to about ½ cup frozen Wild Blueberries. Blend until liquefied.
  2. Poor 1-2 tablespoons of the Wild Blueberry mixture into the bottom of your prosecco glasses, top with bubbly, and serve!
  3. Garnish with thawed Wild Blueberries threaded on toothpicks.

About the Author

Danielle Omar is a registered dietitian, clean-eating coach, teacher and cookbook author. She is a passionate food and nutrition educator and founded Danielle Omar Nutrition to support busy men and women on their journey to becoming their healthiest self. An avid cook, she also enjoys sharing plant-based recipes and nutrition strategies on her Food Confidence blog.

Danielle has a Master’s degree in Nutrition and has been teaching nutrition at the college level for over 10 years. She has contributed to local and national media outlets such as The Washingtonian, The Washington Post, The New York Times, Shape Magazine, and Women’s Health Magazine. Through her private nutrition practice, media work, and group programs, Danielle has successfully motivated hundreds of busy professionals and families to eat confidently and live a healthy life.