For the sweet tooth, this mocktail is a must. A creamy and smooth chocolate texture, lifted by a fresh, cool minty taste.
With the rise of ‘Mindful Drinking’, mocktails have become extremely popular not just in bars but also at home.
There’s a plethora of mocktail recipes to quench your thirst, but many are high in sugar, which doesn’t suit those that are following a diet low in sugar.
Whether it’s for your guests or yourself, you can add a fun and refreshing mocktail into the mix. There are mocktail recipes for every occasion, including non-alcoholic punch, mulled drinks, juices, spritzers, cordials and coolers. Between the wide range of non-alcoholic wine, champagne, and beer, it’s easier than ever to avoid imbibing without feeling left out.
Like a good cocktail, a good mocktail requires premium ingredients, such as Lakanto Monkfruit Sweetener, which offers a natural sugar alternative as a healthy option. Mocktails should also have complex flavours to appreciate—balancing sweet, sour, bitter, and fragrant notes, all of which can be achieved at home with a few simple ingredients and a couple of tricks up your sleeve, such as substituting sugar with Lakanto Golden Malt Syrup, Lakanto Maple Syrup or Lakanto Baking Blend.
Perfectly timed for summer are Lakanto’s newest delicious Mocktail recipes that are non-alcoholic, low sugar options suitable for any occasion. Recipes such as, Strawberry Balsamic Smash, Chocolate Mint Martini and Virgin Jalapeno Margarita are inspirational, responsibly sweet recipes everyone can enjoy.
Lakanto’s Mocktail recipe E-Book Can be Downloaded HERE.
Ingredients (serves 1 | makes 1 )
- 3/4 C Lakanto Baking Blend
- 3/4 C Water
- 1/2C Cocoa
- 1C Almond Milk (or milk of your choice)
- 1/2 - 1 tsp Peppermint Essence
- Combine the water, baking blend and cocoa powder together in a saucepan over low heat. Whisk constantly until the mixture thickens to create a sticky chocolate syrup and begins to simmer. Chill.
- Once cooled, place two tablespoons of the chocolate syrup, almond milk and peppermint essence in a blender and blend until combined.
- Serve immediately.
LANKATO TIP: The sticky chocolate syrup is perfect for ice cream! Keep the extra sticky chocolate syrup refrigerated. Use within 7 days, on your favourite dessert.