*ed. note: Today we’re thrilled to welcome our much-loved former intern and current blogger over at This Brown Kitchen, Suruchi Avasthi, to share the ridiculously delish green drink she whipped up for our Month of Mocktails series. Take it away, S!
How are your New Year resolutions going? Like many of you, one of my major goals for 2017 is to prioritize wellness. And I’m happy to report, 2 weeks in, and so far so good! I’ve been getting up a little earlier to prepare for the day, keeping my apartment organized so I can be my most productive, and making cleaner food choices. The latter has been the most challenging to tackle as everyone comes back into town from vacation and the calendar slowly fills up with catch-up happy hours. Since a few of my friends are taking part in #DryJanuary, I welcomed the chance to come up with a mocktail idea that would still make for a delicious happy hour – without sabotaging my intention to eat well.
The ingredients for this mocktail are simple :: just a blend of some sweet green juice that I’ve been making giant batches of, a couple splashes of bubbly kombucha, and some super fragrant mint.
For anyone taking part in #DryJanuary, this mocktail gives you the kick that some of your favorite cocktails have thanks to the kombucha. Not only does it add a little punch and fizz to this drink, it also packs in all of the amazing nutritional benefits that kombucha is known for. (Trying to become a morning person? Kombucha can help kickstart your mornings without coffee!)
And if you don’t have a juicer? Don’t fret! Just toss all the juice ingredients into a high-power blender with some extra coconut water and blend until smooth, then push the mixture through a fine sieve or cheese cloth – discarding the pulp.
Once January is over, if you feel like adding this drink to your happy hour repertoire, might I recommend pouring in a little gin or whiskey?