George Brown Polytechnic is located on the traditional territory of the Mississaugas of the Credit First Nation and other Indigenous peoples who have lived here over time. We are grateful to share this land as treaty people who learn, work and live in the community with each other.
A refreshing fruity mocktail can brighten even the coldest winter day! Join Ainsley, a current student from our Food and Beverage Management program, as she demonstrates how to prepare this recipe inspired by Hong Kong-style milk teas.
With hits of mango, grapefruit and coconut, this mocktail packs a flavoursome punch and is easy to make. Note that the mango syrup is optional and mainly to add colour.
INGREDIENTS
- Red grapefruit: 3 thin slices for garnish and 3 segment pieces (peeled)
- Frozen or fresh mango chunks: 40 g (1+1/3 fl oz)
- Coconut milk: 50 ml (1+1/5 fl oz)
- Mango syrup: 30 ml (1fl oz) (optional - for colour as well as sweetness)
- Cane sugar syrup: 10 ml (1/3 fl oz)
- Fresh or evaporated milk: 30 ml (1 fl oz)
- 10 ice cubes
METHOD
Makes 3 mocktails.
1. Thinly slice the red grapefruit for the garnish and add to glasses.
2. Muddle the peeled red grapefruit segments roughly and divide among glasses.
3. In a blender, combine mango chunks, coconut milk, mango syrup, cane sugar syrup, fresh or evaporated milk and ice. The mango syrup is primarily included for colour and to add a touch of sweetness. Blend all ingredients to desired texture – it's better with some texture.
4. Pour into glasses and enjoy.