Curry Night Cheers: Masala Spiced Orange, Mango & Passionfruit Mocktail & A Creamy Chilled Vegan Chai Latte, Perfect for Dry January-ing Friends

Yesterday's curry night was a celebration filled with vibrant flavours, laughter and the company of good friends, as we celebrated my husband’s birthday. Our friends are currently Dry January-ing, so I was inspired to create some spiced mocktails that paired perfectly with the hearty food.

Amidst the delicious dishes served, our star drinks included a Masala Spiced Orange, Mango & Passionfruit Mocktail with a zing of fresh ginger, mint, and a spicy kick of jalapeño and a chilled, creamy vegan-friendly Chai Latte.

Mocktail Magic: Masala Spiced Orange, Mango & Passionfruit Mocktail

Masala Spiced Orange, Mango & Passionfruit Mocktail is full of vibrant flavours, made with orange, mango and passionfruit juice, coconut water, ginger and fresh mint, the drink gets a slightly spicy kick from Garam Masala and fresh jalapeños. This can be served as it is, or topped up with tonic water for a longer drink, garnished with fresh mint leaves and a slice of jalapeño.

The Recipe

(Adapted from a recipe from Cook With Manal)

Ingredients

3/4 tablespoon grated ginger

3 jalapeño slices (Plus more for garnish)

A handful of mint (Plus more for garnish)

1/2 tsp Garran Masala spice

1 cup cold coconut water

1 & 1/2 cups of chilled orange, mango and passionfruit juice.

Tonic water

Method

To a cocktail shaker, add 3/4 tablespoon grated ginger and 3 jalapeño slices. Add a handful of mint leaves to the shaker. Also add a 1/2 tsp Garran Masala spice.

Then using a muddler or a wooden spoon, bash the mint leaves, ginger and jalapeños to release their juices.

Add 1 cup cold coconut water. Then add 1 & 1/2 cups of chilled orange, mango and passionfruit juice.

Close the shaker and shake several times until it’s all well combined.

Pour the drink into serving glasses if you want to serve it plain. If you want to top it with tonic water - fill it until the glass is 1/4 full and then top with tonic water

Garnish with mint leaves, and jalapeño slices if desired. Serve immediately.

The Perfect Chilled Vegan Chai Latte

Moving onto the Chilled Vegan Chai Latte - Made sweet, fragrant and comforting by combining homemade Chai Spiced Syrup, dairy free vanilla ice cream and oat milk, to create a smooth, creamy texture, enhancing the chai's spices without overshadowing them.

The recipe

Ingredients

100 g Demerara sugar

100 ml Water

2 Cinnamon sticks each 10cm

5 Black peppercorns

6 Cloves

½ tsp fresh grated nutmeg

½ tsp ground allspice

1 Star anise

3 slices Fresh ginger (1mm thickness)

1 Vanilla pod

1 pot of dairy free ice cream

300mls of oat milk

Method

Begin by putting the sugar and water into a small saucepan and place on a medium heat to dissolve the sugar

Once the sugar has dissolved add the cinnamon sticks to the pan along with the other spice ingredients and fresh ginger and vanilla pod

Remove from the heat and let it steep for 2 hours then strain to remove the pieces of spices and the ginger and vanilla pod. This can now be stored in the fridge for up to 4 weeks.

About an hour before you need to make your mocktail, take out your diary free ice cream from the freezer and allow to melt.

Now in a blender combine the melted ice cream, oat milk and 4 tablespoons of the chai spiced syrup.

Keep refrigerated until ready to use later that day.