INGREDIENTS:
1/2 banana, frozen
1 tsp. turmeric, grounded
1 date, pitted
1 tbsp. flax seeds (optional)
120 ml Happy Day 100% Orange
60 ml Happy Day Strawberry
240 ml kefir, plain, unsweetened
1/2 cup ice (optional)

Yield: 360 ml

Add all ingredients in order into your blender cup and blend until desired consistency.

INGREDIENTS:
1 cup kale (alternative: spinach)
1/2 green apple
1/3 avocado
1/2 banana, frozen
1 piece ginger, peeled
2 medjool dates, pitted
120 ml Happy Day 100% Apple
1 cup water
1/2 cup ice

Yield: 540 ml

Add all ingredients in order into your blender cup and blend until desired consistency.

INGREDIENTS:
1/2 cup mango, frozen
1/2 banana, frozen
2 tbsp. chia seeds (optional)
¼ cup greek yoghurt
180 ml Happy Day 100% Ananas
60 ml Happy Day Peach
1/2 cup ice (optional)

Yield: 480 ml
Add all ingredients in order into your blender cup and blend until desired consistency.

Happy Day Pro Tip: For the ultimate tropical kick pour some additional Happy Day Peach onto the mixed smoothie.

INGREDIENTS:
120 ml Happy Day 100% Orange
2 lemons, peeled
½ cup carrots, cut
2 cups ginger, peeled
¼ cup honey
1 Tsp. turmeric, grounded

Yield 6-12 portions

Add all ingredients in order into your blender cup and blend until it is a smooth puree. Pour the puree into preferred ice cube moulds and freeze overnight. Place one cube into a cup, pour over 60 ml hot water, stir until the cube melted and sprinkle cayenne pepper for additional heat on top (optional).

INGREDIENTS:
1 banana, frozen
2 salted corn crackers
1 tbsp. buckwheat
90 ml Happy Day 100% Apple
240 ml oat milk
½ tbsp. chai spice*

Yield 1240 ml

*Self-made chai spice
½ tsp. cinnamon, grounded
⅛ tsp. black pepper, freshly grounded
1 clove
¼ tsp. ginger, grounded
⅛ tsp. cardamom, grounded
(bought alternative: ½ tbsp. instant chai spice or ½ tbsp. chai syrup)

If you decide to make your self-made chai spice, add the listed spices together with all the other ingredients into your blender. Mix until smooth. If you buy instant chai spice or chai syrup, add this instead of the spices for the self-made version. Blend until desired consistency.

Happy Day Pro Tip: Make more chai spice in advance, before you make the smoothie. Store your self-made chai spice cool and dry. Use it in your smoothies and be even faster.

INGREDIENTS:
3 cups apple
½ cups rolled oats
½ cup almonds
½ tbsp. gingerbread spice*
1 medjool-date
150 ml almond milk, unsweetened
90 ml Happy Day 100% Apple

Yield 1L

*Self-made gingerbread spice
½ tsp. cacao powder
¼ tsp. vanilla extract
½ tbsp. cinnamon
1 clove
¼ tsp. nutmeg
(bought alternative: ½ tbsp. instant gingerbread spice)

Add all ingredients in order into your blender cup and blend until desired consistency. Add toppings of choice! Here: Oats, fresh apple, almonds, grated chocolate & greek yoghurt.

INGREDIENTS:
1 cup green apple
30 ml Happy Day 100% Apple
240 ml almond milk, unsweetened
1 ½ tbsp. caramel syrup
1 pinch salt
1 tsp. instant coffee powder

Yield: 540 ml

Add all ingredients in order into your blender cup. Blend until smooth and frothy.

INGREDIENTS:
360 ml Happy Day Black Currant
2 cinnamon sticks
6 cardamom capsules
1 tbsp. Ginger, grounded
12 cloves
1 orange peel
1/2 -1 cup sugar of choice

Toppings:
Raisins
Shelled Almonds

Add all ingredients into a medium sized pot. Put the pot on low heat and simmer for at least 1 hour. Sieve the Glögg and enjoy it while hot.

Happy Day Pro Tip: For ultimate taste prepare the Glögg a day before! Prepare everything as mentioned above, then leave it to cool down on the stove overnight. Heat it up again for 1 hour & serve with raisins and shelled almonds.

INGREDIENTS:
974 ml Happy Day Cranberry
6 tea bags, winter blend
5 tbsp. honey
8 cloves
3 cinnamon sticks
1 apple, sliced
1 orange, sliced
2 cups cranberries, dried

Yield: 1L

Add all ingredients into a medium sized pot. Put the pot on low heat and simmer for at least 1 hour. Sieve and enjoy while hot. Garnish with sliced apple and dried cranberries.

INGREDIENTS:
600 ml Happy Day 100% Pineapple
1 cup pineapple, canned with juice
1 sachet vanilla sugar
4 cinnamon sticks
2 star anise
6 cardamom capsules
2 tsp. allspice
10 cloves
1 tsp. vanilla extract

Yield: 780 ml

Add all ingredients into a medium sized pot. Put the pot on low heat and simmer for at least 1 hour. Sieve, garnish with pineapple and enjoy while hot.

4 Servings

INGREDIENTS:
40 g cane sugar (powdered)
250 g strawberries, frozen
250 g Happy Day Strawberry Juice
100 g Happy Day Passionfruit Juice
50 g Rauch Lime Juice
200g crushed ice
150 g Tonic Water e.g. from Fever Tree
4 fresh strawberries for garnish
8 fresh mint leaves, for garnish

PREPARATION:
1. Lightly pulverize cane sugar.
2. Blend the frozen strawberries with Happy Day Strawberry, Happy Day Passionfruit, Rauch Lime Juice, crushed ice and cane sugar until smooth.
3. Add tonic water and mix well.
4. Pour the Strawgerita into 4 margarita glasses and garnish each glass with a strawberry and two mint leaves.

TIP:
You can also vary your Strawgerita by exchanging the frozen strawberries with different fruits like raspberriers. In combination with the fruity Happy Day Strawberry Juice, a berry taste experience is created here.

4 Servings

INGREDIENTS:
40 g of sugar
40 g of water
350 g Happy Day Mango Juice
300 g mango, frozen, in pieces
30 g Rauch Lime Juice
200 g coconut milk
250 g crushed ice
4 physalis, or 1 sliced star fruit, for garnish



PREPARATION:
1. Put the sugar and water in a pot and let it dissolve. Heat up the resulting syrup (see tip) and let it simmer for 10 minutes. Let it cool down until it is completely cold.
2. Put Happy Day Mango, mango chunks, Rauch Lime juice, coconut milk, crushed ice and the syrup into a blender and mix well until you get a smooth consistency.
3. Fill Mango Island into 4 fancy or tiki glasses and garnish each with a physalis or a star fruit slice and serve with straws.

TIP:
You can also make the sugar syrup (liquefied sugar) in advance if you are planning a larger cocktail party. Put 250 g water and 250 g sugar in a pot and cook until the sugar is completely dissolved, then allow to cool. Pour the sugar syrup into a clean bottle (0.5 l) and use it for cocktails.

4 Servings:

INGREDIENTS:
250 g Happy Day Pomegranate Juice
50 g Rauch Lemon Juice or 50 g lemon juice, freshly squeezed
200 g tonic water, e.g. from Fever-Tree
200 g ice cubes
1 organic lemon
1 pomegranate
200 g mate tea lemonade, e.g. Club Mate or 200 g soda water
16 fresh basil leaves, for garnish

PREPARATION:
1. Mix Happy Day Pomegranate, Rauch Lemon Juice and tonic water.
2. Wash the organic lemon in hot water and cut it into 8 thin slices. Deseed the pomegranate (see tip) and put the pomegranate seeds into a bowl.
3. Place 2 lemon slices and 1 tbsp pomegranate seeds in each wine glass. Fill in Pomegranate Spritz and top up with 50 g Club Mate or 50 g soda water. Add ice cubes, garnish with 4 basil leaves and serve.

TIPS:
• Gently tap the pomegranate skin from all sides with a wooden spoon to loosen the seeds. Cut off the top and bottom of the pomegranate and separate the fruit in a bowl of water. This will allow you to seed the pomegranate under water without any annoying splashes. This way the seeds will sink to the bottom and the separating membranes will float to the water surface.
• Pomegranates are in season from September to February. In case you don’t get fresh pomegranate, you can also use pomegranate seeds from the jar. Alternatively, you can simply replace them with red currants, blueberries or sea buckthorn.

4 Servings

INGREDIENTS:
300 g crushed ice
40 g of cane sugar
40 fresh mint leaves, plus some more for garnish
120 g Rauch Lime Juice
400 g Happy Day Cherry Juice
320 g bitter lemon, e.g. from Fever Tree
20 cherries, fresh or from the jar, for garnish

PREPARATION:
1. Put the cane sugar, mint leaves and Rauch Lime Juice in the glasses and mix well with a spoon.
2. Mix Happy Day Cherry Juice with bitter lemon and add to the glasses as well.
3. Fill up the cocktail with crushed ice, mint leaves and 5 cherries each. Garnish and serve with straws.

4 Servings

INGREDIENTS:
400 g crushed ice
2 organic limes
50 g cane sugar
36 fresh mint leaves
50 g Rauch Lime Juice
300 g Happy Day Strawberry Juice
200 g frozen strawberries
130 g vodka
4 fresh strawberries, for garnish

PREPARATION:
1. Wash 2 organic limes in hot water, cut into 24 thin slices and set aside.
2. Put the sugar and 5 mint leaves in each of the glasses and mix well with a spoon.
3. Blend Happy Day Strawberry, Rauch Lime Juice, strawberries and vodka until smooth and pour it into the glasses.
4. Fill up the Caipiroska with crushed ice. Garnish with 2 lime slices, 4 mint leaves and 1 strawberry and serve with straws.

4 Servings

INGREDIENTS:
400 g crushed ice
3 organic limes, 1 sliced for garnish
20 g of cane sugar
32 fresh mint leaves
160 g white rum
300 g Happy Day Passionfruit Juice
4 passion fruits
400 g soda water or 400 g tonic water

PREPARATION:
1. Remove the peel and the white skin from 2 organic limes, quarter the flesh and deseed if necessary. Divide the lime pulp, sugar and mint leaves into the glasses and mix well with a spoon.
2. Mix the rum and Happy Day Passionfruit Juice and pour it into the glasses.
3. Place 3 mint leaves in each of the 4 highball glasses. Halve the passion fruits, scoop out the flesh with a spoon and divide between the glasses.
4. Divide crushed ice among the glasses and top off with 100 g soda water or 100 g tonic water. Garnish with lime wedges and serve chilled.

ALTERNATIVE:
Make it Virgin! You can also skip the rum and just top up your cocktail with soda water or tonic water. This way you get a refreshing non-alcoholic version of your drink.

4 Servings

INGREDIENTS:
40 g sugar
40 g water
1 organic lemon
8 canned lychees,
250 g Pink Guava Juice,
80 g Rauch Lemon Juice
140 g gin
24 ice cubes
600 g tonic water, e.g. from Fever Tree
4 sprigs of fresh lavender, for garnish

PREPARATION:
1. Put the sugar and water in a pot and let it dissolve. Heat up the resulting syrup (see tip) and let it simmer for 10 minutes. Let it cool down until it is completely cold.
2. Wash 1 organic lemon in hot water and cut it into 8 slices and set aside.
3. Stick 2 lychees onto 1 cocktail stick and set aside until further use.
4. Mix Happy Day Pink Guava, Rauch Lemon Juice and Gin with the syrup.
5. Divide 6 ice cubes and 2 lemon slices into 4 tumbler glasses and pour the cocktail into the glasses.
6. Top each with 150 g tonic water and garnish with 1 lychee skewer and 1 sprig of lavender.

TIP:
You can also make the sugar syrup (liquefied sugar) in advance if you are planning a larger cocktail party. Put 250 g water and 250 g sugar in a pot and cook until the sugar is completely dissolved, then allow to cool. Pour the sugar syrup into a clean bottle (0.5 l) and use it for cocktails.

4 Servings

INGREDIENTS:
300 g Happy Day Pineapple Juice
150 g canned pineapple slice or 150 g fresh pineapple, plus some more for garnish
150 g coconut milk
50 g Rauch Lime Juice
120 g white rum
300 g crushed ice
8 cocktail cherries
8 physalis, for garnish

PREPARATION:
1. Mix Happy Day Pineapple Juice, pineapple pieces, coconut milk, Rauch Lime Juice, rum and crushed ice well with a blender.
2. Thread 2 cherries and 2 physalis alternately onto cocktail skewers and set aside until further use.
3. Pour the cocktail into 4 Hurricane glasses. Garnish the Piña Colada with the fruit skewers and serve with long straws.

4 Servings

INGREDIENTS:
400 g crushed ice
1 organic lemon
20 g of sugar
1 tsp apple cider vinegar (optional)
300 g Happy Day Pineapple Juice
160 g gin
1 pinch of fine salt
8 pinches of freshly grounded black pepper
5 sprigs of fresh sage

PREPARATION:
1. Wash 1 organic lemon in hot water, grate the zest into a bowl and set aside until further use.
2. Cut the remaining zest with the white skin off the organic lemon and quarter the flesh and remove the seeds if necessary. Pour the lemon pulp, sugar, vinegar and sage leaves into the glasses and mix together well with a spoon.
3. Mix he Happy Day Pineapple Juice, gin, 1 pinch of salt and 4 pinches of pepper and pour into the glasses.
4. Top up the cocktail with crushed ice. Garnish with a little grated lemon zest, 1 pinch of pepper and 1 sprig of sage.

ALTERNATIVE:
Spice it up! If you like it a little spicier, you can use finely grounded chili powder instead of pepper.

4 Servings

INGREDIENTS:
40 g of sugar
40 g of water
1 organic orange
320 g Happy Day Mango Juice
120 g Rauch Lime Juice
2 egg whites, very fresh
200 g of vodka
20 ice cubes
8 sprigs of fresh thyme, for garnish

PREPARATION:
1. Put the sugar and water in a pot and let it dissolve. Heat up the resulting syrup (see tip) and let it simmer for 10 minutes. Let it cool down until it is completely cold.
2. Meanwhile, wash 1 organic orange in hot water, peel 4 equal slices from the orange peel and set aside.
3. Mix Happy Day Mango, Rauch Lime Juice, fresh egg whites, vodka and the syrup.
4. Put 5 ice cubes in each of 4 tumbler glasses and pour in the cocktail. Garnish with 1 slice of the orange peel, 2 sprigs of thyme and serve with straws.

TIP:
You can also make the sugar syrup (liquefied sugar) in advance if you are planning a larger cocktail party. Put 250 g water and 250 g sugar in a pot and cook until the sugar is completely dissolved, then allow to cool. Pour the sugar syrup into a clean bottle (0.5 l) and use it for cocktails.

4 Servings

INGREDIENTS:
600 g Happy Day Cherry Juice
20 g Rauch Lime Juice
120 g vodka
6 pinches of dried chili flakes
20 ice cubes
20 cherries, fresh or from the jar, for garnish
200 g soda water or 200 g tonic water

PREPARATION:
1. Mix Happy Day Cherry, Rauch Lime Juice, vodka and 2 pinches of red pepper flakes.
2. Place 5 ice cubes and 5 cherries in each of the 4 tumbler glasses and pour in the cocktail. Top each with 50 g of soda water or tonic water and garnish with a pinch of chili flakes.

4 Servings

INGREDIENTS:
1 organic lime
300 g Happy Day Pink Guava Juice
30 g Rauch Lemon Juice or 30 g freshly squeezed lemon juice
150 g ice cubes
400 g sparkling wine
4 sprigs of fresh rosemary

PREPARATION:
1. Wash the organic lime in hot water, cut into 8 thin slices and set aside until further use.
2. Mix Happy Day Pink Guava and Rauch Lemon Juice.
3. Place 8 lime slices and ice cubes in 4 champagne glasses and pour in the Rosemary Pink. Top off with sparkling wine and garnish with 1 sprig of fresh rosemary.