Inspired by French ingredients and influenced by Vietnamese flavours, this mocktail is an unexpected but delightful sip. From the woody, nuttiness of chicory coffee to the gentle, floral elderflower syrup and citrus notes of lemongrass and fresh lemon juice, this cocktail re...
Inspired by French ingredients and influenced by Vietnamese flavours, this mocktail is an unexpected but delightful sip. From the woody, nuttiness of chicory coffee to the gentle, floral elderflower syrup and citrus notes of lemongrass and fresh lemon juice, this cocktail really is the best of “deux mondes – two worlds.”
This recipe is featured in the Everyday French Trend of the Flavour Forecast 23rd Edition. Explore more Flavour Forecast recipes here.Read More Read Less
INGREDIENTS 2 SERVINGS
- 1 cup (250 milliliters) water
- 1/4 cup (60 milliliters) fresh lemongrass , cut into 2-inch (5-cm) pieces, about 2 stalks
- 2 teaspoons (10 milliliters) ground chicory coffee
- 1/4 cup (60 milliliters) prepared elderflower syrup
- 1 tablespoon (15 milliliters) fresh lemon juice
- 2 teaspoons (10 milliliters) sweetened condensed milk
- 1/4 teaspoon (1 milliliter) Pure Lemon Extract
- 2 cups (500 milliliters) ice
- lemon peel , to garnish
- 1 Bring water and lemongrass to boil in small saucepan on medium-high heat. Boil 5 minutes. Remove from heat. Add coffee. Allow to steep 5 minutes.
- 2 Strain mixture through fine mesh sieve lined with a coffee filter into large cocktail shaker. Fill with ice. Add elderflower syrup, lemon juice, sweetened condensed milk and extract. Shake vigorously 1 minute.
Strain mixture into 2 chilled coupe glasses. Garnish each with twist of lemon.
Test Kitchen Tips:
For a boozy take on this classic coffee mocktail, substitute 1/2 cup elderflower liqueur for the elderflower syrup and mix in 1/4 cup (2 ounces) cachaça.
Elderflower syrup is made with sugar, water and fresh elder flowers but typically can be purchased at specialty beverage stores or Amazon.
NUTRITION INFORMATION(per Serving)
Nutrition information coming soon