Creamy Tropical Elixer Mocktail
It’s mock-tail season and it was about time we added another one to our growing list of recipes. I have been re-evaluating my relationship to alcohol with the new year, and I realized I just LOVE a good cocktail. There’s something about it that just hits all the pleasure points and a lot of that is about the glass you serve it in, the colors of the drink, if it has bubbles and of course the garnish!
I am committed to being my best self this year, and I know that I can do that by switching out cocktails for mock-tails. I also love how mock-tails can actually be health promoting rather than the other way around!! This drink in particular has pineapple and ginger in it which is amazing for your immune system and anti viral properties.
This is my new fav and will 100% be on my roster all year long.
This bevy is:
great for when you’re sick!
perfect for happy hour
easy to make
vegan
Bai’s Tip: Store this sauce in a silicone squeeze bottle in the fridge to have easy access anytime you need this in your life!
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Makes about 2 (12 oz) mock-tails:
The Goods:
1 cup pineapple juice
6 mint leaves
1 cup ginger beer
1/2 cup cashew milk
Blood orange slices
Mint Sprigs
Ice
The Method:
Grab a blender and pulse the pineapple juice and mint together. You don’t want to blend it so much that it turns green but blend it enough so you won’t get huge pieces of ginger. Pulse about 8 times.
Grab two glasses and fill with ice. Evenly distribute the pineapple mint juice, then the ginger beer and to finish it off the cashew milk.
Garnish with blood orange slices and mint. Salud!
Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!
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