Spicy Drink Recipes for Thanksgiving

Thanksgiving is just around the corner and while everyone is preparing for their big meal of turkey and all the fixins’, you’re thinking about what’s to drink. While some might stick with the standard wine and beer to celebrate the holiday, you’ll want to kick it up a bit with something spicy. Here are 2 spicy drink recipes perfect for turkey day.

Atomic Fireball Shooter

Get the relatives sloshed and happy with this hot and sweet concoction. Mix Bacardi, cinnamon schnapps and hot sauce for one powerful kick your family will never forget.

Bloody Mary Pitchers

If you’re having a Thanksgiving Day brunch, you better bring out the Bloody Marys. Make sure they are extra spicy this season by mixing the vodka, tomato juice and celery sticks with the hot sauce of your choice.



Crispy Cauliflower Buffalo Wings (Gluten-Free!)

Buffalo Califlower (1)

Crispy on the outside, soft on the inside and extremely easy to make — perfect for a weekend snack, dinner, appetizer or to bring to your next party. That is, if you still want to share after trying them!

Crispy Cauliflower Buffalo Wings

Serves 4


  • 1 head cauliflower, chopped into bite size pieces
  • 1 cup garbanzo bean flour
  • 1 cup water
  • 1 tsp. garlic powder
  • 1/2 tsp. salt
  • 1 tsp. melted butter or ghee
  • 2/3 cup hot sauce


Preheat oven to 450F. In a medium size bowl, combine flour, water, garlic powder and salt.

Whisk together until smooth. Toss cauliflower into batter making sure to coat each piece completely, then place battered cauliflower on a lightly greased, non-stick baking sheet. Bake for 15 minutes, tossing half way through.

In the meantime, combine melted butter and hot sauce in a large bowl, stirring. When cauliflower is done, remove it from the oven and gently toss it in the hot sauce mixture. Place cauliflower back on the baking sheet and cook for an additional 25 minutes or until it becomes crispy. Allow cauliflower to cool for 15 minutes before serving. Serve with your favorite creamy dressing.



Recipe & photo via MindBodyGreen