Aromatic Thai Lemongrass and Coconut Mocktail

Allergens

Coconut, Mint

Ingredients

• 1. 2 cups coconut milk 2. 4 stalks fresh lemongrass 3. 2 tbsp agave syrup 4. Juice of 2 limes 5. 1
• inch piece ginger, peeled and grated 6. 2 sprigs mint 7. 1 cup ice cubes 8. Lime wheels for garnish

Instructions

1. In a saucepan, combine coconut milk and lemongrass stalks. Bring to a simmer over medium heat, then reduce the heat to low and let it infuse for 20 minutes. Remove from heat and strain out the lemongrass.
2. Add agave syrup, lime juice, and grated ginger into the strained coconut milk. Stir well until the sweetener is dissolved.
3. In a cocktail shaker, combine 1 cup of the infused coconut mixture with mint leaves and ice cubes. Shake vigorously for about 20 seconds or until chilled.
4. Strain the mixture into two glasses filled with fresh ice. Garnish with lime wheels on top.

Chef’s Insight

A perfect blend of flavors that transport you to a tropical paradise.

Notes

Can be prepared in advance and stored in the refrigerator until ready to serve.