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Coco-Rosehips Cortisol Mocktail

Coco-Rosehips Cortisol Mocktail

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Prep Time 5 minutes
Resting Time 1 day
Servings: 4
Course: Drinks
Ingredients Method Notes

Ingredients
  

  • 4 cups Pomegranate Juice not from concentrate
  • 2 cups Coconut Milk
  • 2 cups Seltzer
  • 10 Rosehips Teabags or equivalent loose Rosehips tea
  • 10 Whole Peppercorns
  • 5 Crushed Cardamom Pods
  • 4 Cinnamon Sticks
  • Mint Sprigs (for garnish)
  • Cinnamon Powder (for garnish)
  • 1 Small Knob Ginger cut into 3-4 medallions

Method
 

Part 1
  1. Add the pomegranate juice, 8 of the rosehips tea bags, cinnamon sticks, whole black peppercorns, crushed cardamom pods, and ginger medallions into your first jar.
  2. Close it tight and give it a shake before putting it in the refrigerator to infuse overnight.
  3. Add the coconut milk and the two remaining Rosehips teabags to the second jar. Close the jar, shake it, and put it in the fridge. (Note: the coconut milk will separate and thats ok)
Part 2
  1. After a night infusing (although 24 hours steep time is ideal) the pomegranate mixture will be a deep, jewel-toned red. The coconut milk will have separated, but don't panic – that's supposed to happen. Give both jars a good, vigorous shake. 
  2. Fill a glass halfway with ice. Use a small to medium sized strainer to pour the pomegranate mixture halfway up each glass. Make sure none of the spices, ginger, or tea bags get in the glass.
  3. Add a splash of seltzer – about a quarter of the glass.
  4. Remove the teabags and pour the pink coconut milk mixture slowly over the top in a circular motion as it creates a beautiful ombré effect.
  5. Garnish with a sprinkle of ground cinnamon, a sprig of mint (slap it between your palms first to release the oils), and a swizzle stick.

Notes

If you happen to wander into the kitchen for a midnight snack, give your jars another shake.