Coco-Rosehips Cortisol Mocktail
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
Instructions
Part 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.
- Close it tight and give it a shake before putting it in the refrigerator to infuse overnight.
- 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
- 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.
- 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.
- Add a splash of seltzer – about a quarter of the glass.
- 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.
- 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.