One of our favorite holiday traditions? The drinks! Liquid indulgences make us joyful and nostalgic for the cold weather—think homemade hot chocolate, a creamy latte from your favorite coffee shop, and all those fancy cocktails. It's the season for overindulging, but sugar, chocolate, and alcohol can throw your skin out of balance come January. To save your complexion but still enjoy the season’s flavors, sip on these three healthy alternatives.
A frothy mug of chocolate goodness? That's hard to beat. But when you consider that a cup of hot chocolate has over 300 calories (and that’s without whipped cream and peppermint syrup!), it's enough to make you rethink your favorite fireside beverage.
For the same minty taste of your beloved seasonal drink, brew some peppermint tea. Peppermint is a known digestive aid and anti-inflammatory for your skin—perfect for counterbalancing those heavy holiday meals. If you still need your cocoa fix, pair your tea with a piece of dark chocolate.
We love everything about the rich and spicy pumpkin latte—except for its effect on our waistlines. The warming winter indulgence packs in over 350 calories with the whipped cream.
The pumpkin-pie flavor you taste actually comes from cinnamon, nutmeg, and clove. Chai tea uses similar all-natural spices that increase skin’s circulation in the cold weather. If you're still craving a thicker texture, add a splash of skim, soy, or almond milk to your cup.
What holiday tribute would be complete without a glass of your favorite bubbly? Champagne is the quintessential celebration beverage. At 90 calories per glass, it's one of the lesser alcoholic offenders, but the lack of nutritional benefits has us craving other options.
A popular health-food wonder drink, Kombucha is a detoxifying, fermented tea. Made from a yeast and bacteria culture (with a trace of alcoholic kick), it forms into a sparkling, alkalizing liquid that eliminates toxins and clears your skin! Kombucha tastes like a mix of apple cider and champagne—appropriate for holiday toasts.
This article was originally published on December 17, 2011