Rooibos Tea Punch
This recipe comes courtesy of the South African Rooibos Council, so you can be sure it has been tried and tested. It’s perfect for a warm autumn day out on your porch, dreaming of family braais and post lockdown freedom:
- 15 Rooibos tea bags
- 1l cold water
- 250ml sugar
- 2l pineapple juice
- 1l apricot juice
- 250ml lemon juice
- Bitters, to taste
- Make a pot of Rooibos tea and add 15 tea bags.
- Add 250ml sugar to the hot Rooibos tea and let it cool.
- Add cold water, pineapple and apricot juice, as well as the lemon juice and bitters to taste.
- Enjoy chilled!
Mulled Cider With Hibiscus
Hibiscus is known for its health properties and good amounts of vitamin C. Combined with these immune-boosting aromatics, this winter mocktail is the ultimate comfort on a cold night in lockdown:
- 2l apple cider
- 4 to 6 bags hibiscus tea (available at Woolworths)
- 2 tbs mulling-spice blend (buy or make your own, recipe below)
- 8 orange slices or ¾ cup cranberries for garnish
- In a slow cooker or a large saucepan on the stove, add apple cider, tea bags and spices.
- Simmer on low heat for at least 20 minutes.
- Remove tea bags and use a slotted spoon or ladle to remove mulling spices; float orange slices or cranberries on top.
*Mulling-Spice Blend Recipe
- 4 tbs cardamom pods
- 2 cinnamon sticks, broken into pieces
- 2 tbs whole cloves
- 4 tbs whole allspice berries
- 2 tbs dried orange peel, diced
- 2 tbs candied ginger root, diced
- Mix all ingredients together and store in an airtight jar.
Hot Not Toddy
This may not strictly be a mocktail, but what better time than now to enjoy a non-alcoholic hot toddy? Whether it’s to soothe cold and flu symptoms or just as an alternative to boring old tea after dinner, this is one spicy treat.
- 200ml tea (hot)
- 1 tb honey
- 1 tsp lemon juice
- 1/2 tsp cinnamon (ground, or 1 cinnamon stick)
- 1/2 tsp cloves
- 1/2 tsp nutmeg (ground)
- Garnish: lemon wedge
- In a warm Irish coffee glass or mug, add the honey, lemon juice and spices.
- Top with hot, freshly brewed tea.
- Stir well.
- Garnish with a lemon wedge.
- Serve and enjoy.
Turmeric, Ginger & Grapefruit Mocktail
This fruity concoction is a real delight! Sip away while you treat yourself to a pamper session or while soaking up some sun in the garden.
- 2 C (500ml) freshly squeezed grapefruit juice (from about 5 to 6 grapefruits)
- A knob of peeled ginger root
- A knob of peeled turmeric root
- Crushed ice
- Grapefruit slices, for garnish
- Sparkling water (optional)
- Honey (optional)
- Squeeze grapefruit to collect the juice. Grate ginger and turmeric in a glass jug and pour in grapefruit juice and 1 or 2 tablespoons honey (optional). Mix with a cocktail spoon and let sit for a few minutes to let the flavours develop.
- Pour juice through a strainer and discard turmeric and ginger remnants. Keep chilled in the refrigerator until serving.
- Rim the glasses with sugar. Add crushed ice and pour the grapefruit turmeric ginger juice over. Fill to the top (add sparkling water if you want) and garnish with a quarter slice of grapefruit.
Kid-Friendly Butter Beer
This magical non-alcoholic drink is perfect for kids and adults. Inspired by the famous drink from the Harry Potter universe, it’s great for movie nights in:
- 1/2 cup double thick cream
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tbsp butterscotch topping (or sauce – see recipe below)
- 1 tbsp butter (softened)
- 2l vanilla cream soda (or individual cans, as needed)
- In a small bowl, combine the cream, spices, butterscotch and softened butter.
- Whisk for 2 minutes to mix. You don’t want to whip so long that it becomes whipped cream, but it should thicken and increase in volume slightly.
- Place the bowl in the freezer for 15 minutes to give it a good chill.
- Fill a frosted glass about 2/3 full with cold vanilla cream soda.
- Pour the chilled butterbeer batter over the back of a spoon and into the glass. It will naturally rise to the top and float on the soda. Make this layer as thick as you like, but go slow because it will grow fast.
- Serve it with a straw or drink it straight from the glass.
- 100g butter
- 200g dark brown sugar
- 30ml golden syrup
- 125ml cream
- Heat the butter in a saucepan. Add the sugar and golden syrup, and stir over a gentle heat until sugar dissolves.
- Stir in the cream and simmer for two minutes.
- Remove from heat and serve warm or cold.