CHAMOMILE CASHEW SYRUP
Inspired by 'orgeat', a floral and unique ingredient used in a few famous cocktails like the Tiki-famous Mai Tai. Also strangely works in coffee as a sugar/ milk substitute!
250g cashews (raw)
2 chamomile tea bags
Yield: About 800ml
Cooking Time: 40 mins
Cooling Time: 15 mins
In a large bowl, soak raw cashews and chamomile tea bags in 900ml boiling water for 30 minutes until slightly softer. In the last 15 minutes, take out chamomile tea bags to not over-extract flavour.
Add in the cashew and chamomile tea mixture in a blender and blend until smooth (about 5 minutes on low-medium setting), there should be no pulp left over.
Lay a fine strainer on top of a measuring cup. Line fine strainer with 4 layers of cheesecloth, slowly strain cashew chamomile milk through cheesecloth, be careful not to agitate the mixture.
Wash blender thoroughly. Combine cashew milk and sugar in the blender and blend on low-medium setting until sugar is dissolved (about 5 minutes). Pour into non reactive container and refrigerate. Good for about 2 weeks.
A non alcoholic take on a Pina Colada that is a lil less sweet and hits all the right notes!
90ml Pineapple Juice (no sugar added)
30ml Chamomile Cashew Syrup
15ml Lemon Juice
Cinnamon (grated, to garnish)
Add all ingredients but cinnamon to shaker tin, shake 10-15 seconds until well chilled.
Strain cocktail into tall collins glass, carefully dump broken down ice cubes from shaker into collins glass until full.
Microplane cinnamon stick over the drink. Enjoy!