Drinks
MINT MATCHA MOCKTAIL
The Simple Syrup:
1 tsp matcha
4 tbsp Big Tree Farms coconut sugar
1 cup filtered boiling water
The Mocktail:
1.5 oz simple syrup
8 oz bubbly water
1 cup ice
1/2 lime squeezed
mint for garnish
The Method:
Make your simple syrup by adding all the ingredients into a heat stable cup - I like mason jars for this reason.
Stir well for about 2 minutes until everything is dissolved into the mixture.
Grab a cocktail glass and fill it with ice.
Pour 1.5 oz of your Matcha simple syrup over the ice and top with bubbly water, lime and garnish with a mint leaf!
Enjoy immediately!

ADAPTOGENIC COCONUT COFFE SLUSHEE
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1 can full fat coconut milk, chilled and fat scooped off
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1 1/2 cups chilled coffee
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1 cup nut milk of choice (we used coconut)
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2 tbsp Big Tree Farms coconut nectar
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1 tsp vanilla extract
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1 tbsp lions mane mushroom powder
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2 cups ice
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cacao nibs for topping
The Method:
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In a bowl, add the chilled fat from the coconut milk can and the sugar. Whip with a whisk for about 3 minutes until smooth and whipped cream like. Set aside in the fridge.
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Add everything else except the ice and the cacao nibs into the blender. Blend until smooth and frothy.
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Add the ice, and blend just until you get a slushee texture.
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Pour into two of your favorite glasses. Top with whipped cream and cacao nibs!
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If you’re feeling frisky, you can add liquor 43 while you blend for a little added spiked twist!
MANGO STRAWBERRY MARGARITA
MARGARITA:
1 ripe mango cubed (about 1 cup )
1 cup orange juice
4- 6 strawberries, cut
2 small limes, juiced (about 1 ounce)
2.5 -3 ounces silver tequila (depending on preferred strength of drink)
1 ounce triple sec or orange liqueur
Dash hot sauce (optional)
1-3 Tbsp Big Tree Farms Blonde Coconut Nectar
CHILI SALT SUGAR RIM:
1 lime wedge for rimming
1 tsp chili powder + 1/4 tsp sea salt + ¼ tsp Big Tree Farms Coconut Sugar
Mint leaves
INSTRUCTIONS:
Add all margarita ingredients to a blender and blend until creamy and smooth. Feel free to adjust sweetness / alcohol as desired (or skip the alcohol and add more orange juice).
Rim serving glasses with a lime wedge and immediately dip in salt/chili powder/ coconut sugar mixture and fill with several small ice cubes. Pour over margarita and garnish with lime wedge and mint leaves. Enjoy!
