Coconut Lemongrass Mocktail

Allergens

Nuts (coconut), Sesame (not in recipe, but lemongrass may be grown in fields with sesame)

Ingredients

• 1. 2 cups full
• fat coconut milk 2. 4 stalks fresh lemongrass, bruised and roughly chopped 3. 2 tablespoons honey or agave syrup 4. 1 teaspoon vanilla extract 5. A pinch of sea salt 6. Ice cubes 7. Fresh berries for garnish

Instructions

1. In a blender, combine the coconut milk, lemongrass, honey or agave syrup, and a pinch of sea salt. Blend until well combined.
2. Strain the mixture through a fine mesh strainer into a large pitcher to remove the lemongrass pieces. Discard the lemongrass.
3. Stir in the vanilla extract. Cover and refrigerate for at least 4 hours, or overnight for more profound flavors.
4. To serve, pour the chilled lemongrass coconut mixture into glasses filled with ice cubes, leaving some space for berries on top.
5. Garnish each glass with a handful of fresh berries.

Chef’s Insight

For a twist, try using mint leaves or edible flowers as garnishes.

Notes

For an additional flavor kick, you can infuse the coconut milk with lemongrass for a more profound taste.