Out to dry
We’ve created some yummy mocktail recipes so you don’t miss the hard stuff this January.
Try our Dry January Spicy Apple Punch…
Dry January Spicy Apple Punch
- 2 parts apple juice
- 1 part apple and cinnamon tea
- 1 part pomegranate juice
- 1/2 part red grape juice
- splash elderflower cordial
- 1/2 an apple sliced
- orange zest and juice of half an orange
- cinnamon stick, 5 cloves, 2 cardamon pods, 1 aniseed in a spice bag
Put all ingredients in a pan and warm slowly, letting all the spices infuse. Pour into your Dry January mug and garnish with an apple slice.
Here’s some yummy mocktail recipes from our Drinks Sponsor – Chi Drinks!
1. Homemade Coconut Coffee Frappe
- 1 small carton Chi 100% Pure coconut water (pure with no added sugar!)
- 1/2 a can of organic coconut milk (note if its good quality it should be separated so give it a stir up in the can first)
- 1 cup of ice
- 1 fresh double espresso
- 1 table spoon organic coconut oil
Optional: unpasteurised double cream for those ok with dairy
Instructions for preparation:
- Get all the ingredients out and ready, brew your double espresso then start to prepare the ingredients
- Empty the coconut water and half can of coconut milk into a blender
- Add the coconut oil
- Add the ice
- Optional: add a few good dollops of organic, unpasteurised double cream. This really works for me as it adds a creamy rich flavour! If you don’t do we’ll with dairy then just leave it out,
- Add the espresso last
- Blend for 30 seconds and serve straight away in a cold pint glass, dress with a fresh sprig of mint from the garden if you fancy!
Now get it down you! Simply delicious, clean, energising and without any hidden nasty additives and added sugars.
2. The Chi-jito
- 1x 1 litre carton of chi coconut water [BUY HERE: Chi 100% Pure Coconut Water 1 Litre (Pack of 12)]
- 1x fresh organic lime
- 1 x good handful of fresh mint (from my dads allotment!)
- 1x handful of organic desiccated coconut
- Smidge of organic honey
- A bag of ice
- 2 x cocktail glasses of your choice
- 1 x cocktail shaker
How to assemble the Chi-jito
- Add a touch of honey round the rim of the glasses & dip them into the dessicated cocnut
- Fill a blender with a few handfuls of ice & blend until small chunks
- Fill cocktail shaker glass with the crushed ice & top up with Chi Coconut water
- Smash a few fresh tender mint leaves in your hands (clap them together & twist) & throw into cocktail shaker glass
- Shake baby shake!
- Put a few most smashed sprigs of mint in the bottom of the cocktail glasses
- Fill cocktail glasses with more crushed ice & pour over the now chilled Chi/Ice mix from the shaker.
- Load it right up with a small mountain of ice to allow for a bit of meltage
- Dress the glass with a sprig of mint, a slice of lime & squeeze a chunk of lime over the top of the drink
Options – Blend some fresh fruit (berries) into a purée & drizzle over the top for added colour & flavour, dress with a slice of whatever berry you use. Add a squeeze of honey if you have a sweet tooth when you shake the mix, or squeeze over the top
3. The Pina – Chilada
- Add everything to a blender, making sure that the ice is at the bottom for easier blending.
- Blend until smooth, approximately one minute, then pour into serving cups immediately.
Have you got a favourite mocktail recipe? Share it with your fellow Drier Outers on our Facebook page.
What would you pay for these mocktails? Why not donate it and make a difference? Just text DRYJ31 and the amount you’d like to donate to 70070. So text DRYJ31 £3 to 70070 to donate £3.
Step 2. Fundraising
Just £50 can help Alcohol Concern research the harmful effects of alcohol and raise awareness
Create your JustGiving page now and get your friends and family to sponsor you for 31 days, without alcohol.
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