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Let’s Swirl Up a Spooky Mocktail from Disney’s Hocus Pocus Cookbook!

Let's Swirl Up a Spooky Mocktail from Disney's Hocus Pocus Cookbook! hocus-pocus-marys-magic-elixir

Every October, there are new Halloween recipes being shown to us all over social media feeds, and sometimes, it’s hard to choose which concoctions to try. I have always loved a special drink, but I don’t often order one when I’m out because they can be pretty intense. I’m honestly not the biggest fan of alcoholic beverages, especially when the bartender dumps a little extra booze in there (I know, go figure). For this reason, I’ll mix something up at home where I can control the amount of alcohol that makes it into my glass.



This year, Disney sent me a fantastic Hocus Pocus cookbook that not only has more than 70 recipes inspired by the Sanderson sisters themselves but there are plenty of gorgeous and delicious mocktails that are out of this world! What I love the very most about this cookbook is that each recipe has a little story with it explaining how it came about. I absolutely love it!

I chose the recipe below to share with you first as I am a big fan of fruit and chocolate. The combination of raspberry and chocolate is my favorite, but during this time of the year, I just love the tartness of cranberries, and this mocktail hits the spot. Let’s get started!




MARY’S MAGIC ELIXIR

Mary Sanderson is the peacekeeper of the family. When things get stressful, she’s the first to suggest a calming circle. And she gently reminds her fierier sister of the importance of being honest with thyself. Her frother mocktail is as grounded as its namesake, with earthy notes of cherry, a subtle thread of cocoa, and a dollop of cranberry syrup drizzled atop cocoa-flavored whipped cream – a fitting tribute to the crimson streak that graces Mary’s hair. After just a few sips, you’ll be sure to declare, ‘I am calm’!

Disney Hocus Pocus – The Official Cookbook
  • 1/2 cup pure unsweetened cranberry juice
  • 1/4 cup cranberry syrup (recipe below)
  • 1/2 cup heavy cream
  • 1 tablespoon chocolate syrup
  • 16oz fizzy water, divided
  • 6 popping cranberries (recipe below)

In a 1-cup measuring cup, mix together the cranberry juice and syrup. In a medium bowl using a hand mixer on high speed, whip together the heavy cream and chocolate syrup until stiff peaks form.

Fill two tall glasses with ice and split the cranberry mixture between them. Fill each glass with about 8 ounces of the fizzy water. Use a pastry bag (or a one-gallon Ziploc) fitted with a large star tip (or a spoon works too) to pile the chocolate whipped cream on top of each drink. Garnish with the cranberries and serve immediately. This recipe serves two, but you can multiply it out as needed.

For the Popping Cranberries:



The Sanderson sisters spend a lot of time crafting potions. And these popping cranberries would make an ideal ingredient for any one of the witchy sisters’ bubbling brews. After a simmering syrup bath and receiving a generous sprinkle of sugar, these sweetly tart cranberries will practically pop with flavor. How glorious!

Disney Hocus Pocus – The Official Cookbook
  • 2 cups fresh cranberries
  • 2 cups granulated sugar
  • 1 tablespoon fresh lemon juice
  • 3/4 cup superfine sugar
  • 1/4 teaspoon ground cinnamon

In a colander, rinse and sort the berries, removing any debris or bruised fruit. Set aside to drain.

In a large saucepan over medium-high heat, bring 2 cups of water to a boil, then turn the heat to low and add the granulated sugar, stirring until completely dissolved. Remove from the heat and add the lemon juice and cranberries. Stir to combine. Pour the mixture into a heatproof bowl and transfer to the refrigerator (covering is fine but not required). Allow to chill and infuse for 8 hours or overnight.



In a small bowl, combine the superfine sugar and cinnamon and spread it out over a large rimmed baking sheet. Strain the cranberries and reserve the liquid for future use (this is what you’ll use for the cranberry syrup in Mary’s Magic Elixir). Scatter the cranberries over the baking sheet and shake the sheet back and forth to coat the berries. Allow to dry for 1 hour, or until dry.

The berries should be stored in an airtight container in a cool, dark place for up to one week. Might I suggest using the extras as a garnish on other drinks, or as an ice cream topping? You can even serve them as a snack on their own or add them to a charcuterie board!



This glorious cookbook is available for purchase wherever books are sold.

Senior Editor for the DIS and DCL Fan | Disney Vacation Club Member | Thrilled to have been a '13/'14 Disney Parks Moms Panelist (now planDisney) | Lover of all things Disney; the Magic of Disneyland, Walt Disney World, and Disney Cruise Line | ºoº






















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