Apple-Chai Mocktail

Dec 4

Written By Judy Doherty, MPS, PCII

Chai Apple Mocktail

Yield 4

Author Judy Doherty

Prep time

10 Min

Cook time

5 Min

Total time

15 Min

Here is an alcohol-free drink that is so delicious you must make a big batch! We love the flavor layering from kombucha to chai spiced syrup to apple juice, apple cider vinegar, orange juice, and turmeric orange syrup.

Ingredients

Mocktail

2 cups unfiltered apple juice (or cider)
4 tablespoons apple cider vinegar
2 tablespoons chai spiced simple syrup (recipe follows)
1/2 cup fresh squeezed orange juice (save the peel for garnish)
splash orange bitters or orange turmeric shot (recipe follows)
ice
orange peel garnish
Place the cider, kombucha, vinegar, syrup, juice, and bitters in a bar mixer or pitcher. Stir to mix well. Pour over ice and garnish with an orange peel. Sprinkle with a drop or two of bitters or orange turmeric shot over the top.
You can refrigerate it for later use for up to 8 hours.

Instructions

Rim the glass by dipping in apple juice and then rolling in chai spice sugar. To make chai spice sugar, mix equal parts of chai spice with sugar.
Place the cider, vinegar, syrup, juice, and bitters in a bar mixer or pitcher. Stir to mix well. Pour over ice and garnish with an orange peel. Sprinkle with a drop or two of bitters or orange turmeric shot over the top.
You can refrigerate it for later use for up to 8 hours.

Notes

Orange Turmeric Shot

1 cup orange juice

1 tablespoon ground turmeric powder

Mix together well. Bring to a boil, then remove from heat. Strain into a glass cup and refrigerate until ready to use. Makes a great flavor splash for teas, drinks, juices, and smoothies.

Chai Simple Syrup

1/2 cup sugar

1/2 cup water

4 whole cinnamon sticks

2 tsp black peppercorns

1 tablespoon whole coriander

2 tsp whole cloves

1 tsp whole allspice

1 piece (1 inch) fresh ginger root, sliced thin

Bring all to a boil, lower to a simmer, and simmer for 5 minutes. Allow to sit and steep for 1 hour—strain into a container. Refrigerate any leftovers.

Nutrition Facts

Calories

124.71

Fat

0.24 g

Sat. Fat

0.04 g

Carbs

27.92 g

Fiber

0.95 g

Net carbs

26.98 g

Sugar

22.4 g

Protein

0.43 g

Sodium

12.7 mg

Cholesterol

0 mg

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Created using The Recipes Generator

Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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