Photo of Santa’s Little Helper by Daphne Oz by WW

Santa’s Little Helper by Daphne Oz

Total Time
41 min
10 min
1 min
This recipe makes enough candied jalapeño slices to make enough cocktails for your next holiday party. If you don't have any monk fruit sweetener, swap in a cup of sugar instead.


Monk fruit sweetener with erythritol

1 cup(s)

Jalapeño pepper(s)

3 medium, sliced


2 fl oz, blanco variety

Unsweetened cranberry juice

2 fl oz, or unsweetened tart cherry juice

Sparkling water

2 fl oz, or to desired dilution

Fresh lime juice

2 tsp, or to taste


  1. Combine the monk fruit sweetener, jalapeños, and 1 cup water in a small saucepan and bring to a low boil over medium high heat. Allow to boil one minute, then remove from heat to cool at least 30 minutes.
  2. When you’re ready to make your drink, fill a whiskey glass with ice. Add tequila, fruit juice, sparkling water and lime juice to the glass. Top with 1 to 3 teaspoons of the monk fruit- jalapeño simple syrup and stir to combine. Garnish with a few slices of the candied jalapeño slices and enjoy!
  3. Serving size: 1 cocktail


You can make this cocktail even spicier by making your own jalapeño tequila! Simply add 2 sliced jalapeños and 750mL of your favorite Blanco or Silver tequila to a clean glass jar that you can seal airtight. Cover and let sit in a cool, dark place for 12-24 hours. Strain the mixture through cheesecloth or a fine mesh sieve and discard the chiles and their seeds, and you have perfectly spiced tequila ready to go!