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

  • 1 can full fat coconut milk, chilled and fat scooped off

  • 2 tbsp Big Tree Farms vanilla coconut sugar

  • 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

The Method:

  1. 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.

  2. Add everything else except the ice and the cacao nibs into the blender. Blend until smooth and frothy.

  3. Add the ice, and blend just until you get a slushee texture.

  4. Pour into two of your favorite glasses. Top with whipped cream and cacao nibs!

  5. 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!