“Moroccan Sunrise Mocktail”

Allergens

None

Ingredients

• 2 cups freshly squeezed orange juice
• 1 cup coconut water
• 1/2 cup lemon balm leaves
• 4 thin slices of fresh ginger
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• A pinch of saffron threads
• 2 cups ice cubes
• 1/2 cup coconut cream
• Edible flowers for garnish

Instructions

1. In a saucepan, combine orange juice, lemon balm leaves, and thin slices of ginger. Gently heat on low until the flavors meld, about 10 minutes. Remove from heat and allow to cool.
2. In a separate container, mix ground cinnamon, cardamom, and saffron threads. Set aside.
3. Strain the infused orange juice into a pitcher, discarding the lemon balm leaves and ginger slices. Stir in the spice mixture, coconut water, and ice cubes. Give it a gentle stir to combine.
4. In a cocktail shaker, combine coconut cream with half of the prepared Moroccan Sunrise mocktail base. Shake vigorously until well combined.
5. Pour the remaining mocktail base into 4 tall glasses, leaving room for layers. Carefully pour the coconut cream mixture over the back of a spoon to create a creamy layer on top.
6. Garnish with edible flowers and serve immediately.

Chef’s Insight

The combination of spices and citrus creates a complex yet refreshing taste that is perfect for a warm day or as a dessert cocktail.

Notes

The use of saffron gives this drink an elegant and vibrant color, making it not only delicious but visually stunning as well.