MINT MATCHA MOCKTAIL
The Simple Syrup:
1 tsp matcha
4 tbsp Big Tree Farms coconut sugar
1 cup filtered boiling water
1.5 oz simple syrup
8 oz bubbly water
1 cup ice
1/2 lime squeezed
mint for garnish
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!
ADAPTOGENIC COCONUT COFFE SLUSHEE
1 can full fat coconut milk, chilled and fat scooped off
1 1/2 cups chilled coffee
1 cup nut milk of choice (we used coconut)
2 tbsp Big Tree Farms coconut nectar
1 tsp vanilla extract
1 tbsp lions mane mushroom powder
2 cups ice
cacao nibs for topping
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.
Add everything else except the ice and the cacao nibs into the blender. Blend until smooth and frothy.
Add the ice, and blend just until you get a slushee texture.
Pour into two of your favorite glasses. Top with whipped cream and cacao nibs!
If you’re feeling frisky, you can add liquor 43 while you blend for a little added spiked twist!