This blackberry mint mojito mocktail sure catches the eye with its deep purple color, but what I love is how fresh and light it tastes.

It has mint and lime to keep it bright, while a bit of ginger and ginger beer add just enough kick without making it too sweet. It's simple to throw together, but still feels a little special-perfect for a Halloween event when you just want something refreshing without the alcohol.

When I think of Halloween parties, I picture dark colors and sophisticated drinks. That's exactly why this blackberry mojito mocktail quickly became the centerpiece of our annual costume girls' night. After testing out different "potion" ideas, I realized blackberries were the key-their deep purple hue looks like a mysterious elixir, perfect for a spooky theme, while their rich berry flavor pairs beautifully with fresh mint and lime.

In my first few attempts, I learned that gently muddling the mint releases its fragrant oils without making it bitter, and fresh lime brings just the right brightness to balance the sweetness. A touch of ginger and a splash of ginger beer made it both refreshing and a little magical.

I like serving it in clear glasses-or if you have them, stainless steel wine goblets-to really show off that dramatic color. Sometimes I'll add dry ice for a smoky effect or stretch melted marshmallows across the top for spiderwebs. It's always a hit with both kids and adults.

I first made this version last year and called them "spiderweb mojitos." The combination of eerie color and crisp, refreshing taste had everyone talking-and sipping-throughout the night. One friend, a fan of classic mojitos, asked for the recipe before the party ended. Since then, it's earned its place as my signature Halloween drink.

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07/20/2026 10:04 pm GMT

Ingredients

• Fresh mint leaves - These add a refreshing herbal note that brightens the drink. I always choose vibrant mint, muddling it releases essential oils that enhance the mocktail's aroma and flavor.
• Lime - Adds essential acidity that brightens the drink and balances the sweetness from the sugar and ginger beer
• Fresh ginger (grated) - For warmth and a little zing that cuts through the sweetness of the sugar and ginger beer.
• Non-alcoholic rum - As the base spirit, rum adds a smooth and light quality to the drink. 
• Ginger beer - For fizz and a refreshing quality. It complements the ginger and lime well.

See the recipe card for exact quantities.

MONDAY Zero Alcohol Rum

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Step-by-step Instructions

This blackberry mint mojito mocktail is a fresh and fruity drink that's easy to make and perfect for any time you want something light and refreshing. It's a great choice whether you're avoiding alcohol or just looking for a tasty alternative. 

Muddle the Mint, Sugar, Blackberries, and Lime

Start by placing fresh mint leaves, sugar, blackberries, and lime quarters into a cocktail glass. Use a muddler or the back of a spoon to press down gently on the ingredients. This releases the oils from the mint and the juice from the lime, while the sugar begins to dissolve. Be careful not to over-muddle the mint, as it can become bitter if crushed too much.

Add Fresh Ginger

Grate some fresh ginger directly into the glass. Muddle the mixture again briefly to combine the ginger with the mint, lime, and sugar. The ginger adds a sharp, slightly spicy note that balances the sweetness and acidity of the other ingredients.

Add Ice and Non-Alcoholic Rum

Fill the glass with ice cubes to chill the drink. Pour in the non-alcoholic rum, which adds depth and complexity without alcohol. This ingredient helps bring the flavors together.

Top with Ginger Beer and Stir

Finish by topping the glass with ginger beer. Stir gently to mix the ingredients without losing the carbonation. The ginger beer adds a fizzy, spicy element that lifts the whole drink.

Garnish and Serve

Garnish the mocktail with fresh blackberries and a sprig of mint. This adds a fresh look and a hint of extra flavor as you sip. Serve immediately for the best taste and texture.

From Mocktail to Cocktail

To turn this into a cocktail, I add white rum. Using good quality rum makes a noticeable difference, helping the flavors come together without overpowering the drink.

Sometimes, I muddle a few extra blackberries with the mint and lime at the start. This adds more fruit flavor and a richer color, giving the drink a bit more depth.

I've found that mixing about one part rum to two parts of the mocktail base works well, but it's best to adjust the amounts to your own taste. Serving the cocktail over plenty of fresh ice keeps it cold while preventing it from becoming watered down too quickly.

For a finishing touch, I garnish with a sprig of mint and a skewer of fresh blackberries. This simple addition sharpens the presentation and suits any setting.

The Forest Is Full of Mocktails

If you're in the mood for more drinks that echo the light, refreshing notes of this blackberry mojito mocktail, there's plenty to explore. For a variation that leans on similar fruity brightness, try the blueberry mojito mocktail, which adds a subtle depth while keeping the same minty charm. Or go a bit more floral and tropical with the virgin lychee mojito mocktail-its gentle sweetness plays well with fresh herbs and citrus. For something with a completely different profile but a familiar structure, the amaretto sour mocktail brings a rich almond note balanced by tart lemon.

If berries are what drew you in, you might also like the blackberry moscow mule mocktail, which pairs that same fruit-forward base with the snap of ginger and lime. The orange cranberry sangria mocktail brings more layered citrus and berry notes, perfect for sharing. And for something delicate with a romantic feel, the mocktail raspberry the vow is light and balanced, with a mellow fruit profile that works well year-round. You can even keep things simple and make your own blackberry syrup to mix and match with soda water, mint, or whatever's in season.

What to Serve With Blackberry Mint Mojito Mocktail

When pairing food with a blackberry mojito mocktail, it helps to look for dishes that play off its fresh, herbal notes and bright berry flavor. Light starters like the quinoa cucumber salad echo the drink's crispness, while air fryer zucchini fritters bring a bit of golden texture and pair well with a cool dip. For something a little more structured, the seared duck breast crostini with blackcurrant jelly adds richness and depth, with the berry component gently tying it back to the drink.

On the lighter side, easy shrimp salad stuffed avocados feel right at home alongside the mojito's citrus and mint, and Christmas bruschetta brings in vibrant color and crunch, no matter the season. For the Halloween theme, the perfect healthy Halloween charcuterie board works especially well with blackberry's deep hue and pairs neatly with the mocktail's brightness-think crisp fruit, dark berries, and playful snacks with a seasonal nod. And for dessert, raspberry mini pavlovas mirror the drink's berry-forward notes in a way that's light and airy, while lemon rosemary shortbread brings a more herbal, buttery finish that isn't overwhelming at all.

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Blackberry Mint Mojito Mocktail Recipe

Make a simple but dramatic blackberry mint mocktail! This alcohol-free drink pairs mint, lime, and ginger for a zippy, refreshing sip with a little kick from ginger beer, finished with a fresh blackberry garnish.

Course Drinks

Cuisine American

Keyword blackberry mojito mocktail

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 serving

Calories 225kcal

Ingredients

• 10 fresh mint leaves
• ½ lime quartered
• 1 tablespoon sugar
• 1 teaspoon grated ginger
• 2 oz white non-alcoholic rum
• Ginger beer to taste
• Ice cubes
• Fresh blackberries

Instructions

• In a cocktail glass, muddle mint leaves, sugar, blackberries, and lime quarters.
• Grate in fresh ginger and muddle some more.
• Add ice cubes and non-alcoholic rum.
• Top with ginger beer and stir gently.
• Garnish with fresh blackberries and mint.

Nutrition

Calories: 225kcal | Carbohydrates: 17g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 4mg | Potassium: 100mg | Fiber: 2g | Sugar: 13g | Vitamin A: 442IU | Vitamin C: 13mg | Calcium: 36mg | Iron: 1mg

The post Blackberry Mint Magic Mojito Mocktail Recipe appeared first on My Mocktail Forest.

Tamarind juice takes me straight back to those hot afternoons when my sister and I would beg ask our mom to make that sour drink we were both obsessed with. We would hover around the kitchen watching her work with the sticky tamarind pulp, and that first sip would make us scrunch up our faces and immediately asking for refills. Now that I'm the one making it, I've figured out two different methods depending on what's available in my pantry.

Using tamarind pulp gives you that thick, pulpy texture we grew up with and a deeper, more intense flavor. But I've also worked out a faster version with tamarind paste that results to the same sharp tang when I'm in a hurry. Both versions get fresh ginger for heat, a pinch of cinnamon for warmth, and lime juice that adds extra brightness.

This is my go-to drink when the temperature climbs and I don't feel like making regular lemonade. It takes maybe 10 minutes to put together, and you only need to do some mixing and straining before it goes in the fridge to chill.

My sister and I still send each other pictures whenever we make tamarind juice, like we're keeping some childhood memory alive. That first sour sip makes me think about being eight years old and convinced that this was the most exotic thing ever LOL. When my kids tried it for the first time, they made the exact same puckered face we used to make, then immediately wanted more. 

Ingredients

Tamarind Paste Method

Tamarind paste - gives the drink its signature tangy-sour base; this is what carries the bold tamarind flavor throughout.
Fresh ginger, grated - adds a bit of sharpness and warmth that balances the sourness.
Ground cinnamon - brings a subtle spice and depth without overpowering the tamarind.
Fresh lime juice - brightens the drink and adds another layer of acidity that sharpens the flavor.

Tamarind Pulp Method

Frozen tamarind pulp - gives the juice its rich, tangy flavor with natural pulp texture; it's less processed than paste and has a deeper taste.
Fresh ginger, grated - adds heat and sharpness that complements the sour tamarind.
Ground cinnamon - rounds out the flavor with a subtle earthy spice.
Fresh lime juice - adds brightness and a sharper citrus note that lifts the drink

See the recipe card for exact quantities.

Step-by-step Instructions

This refreshing drink can be made in two simple ways, depending on what you have on hand. You can use tamarind paste for a quick option or frozen tamarind pulp for a deeper, more textured flavor. Both methods are easy to make with warm water, ginger, and lime.

Tamarind Paste Method

Dissolve the Tamarind Paste

In a medium bowl or large measuring cup, combine the tamarind paste and boiled water. Stir with a spoon or small whisk until the paste is fully dissolved and the liquid is smooth. This may take a minute or two, depending on how thick the paste is.

Add the Flavorings

Once the tamarind is fully dissolved, add the grated ginger, ground cinnamon, and fresh lime juice. Stir everything together until the spices and juice are evenly mixed into the liquid.

Strain the Mixture

Set a fine mesh sieve over a bowl or large cup. Pour the tamarind mixture through the sieve to catch any fibrous bits or undissolved solids. Press gently with the back of a spoon if needed to help the liquid pass through.

Chill and Store

Transfer the strained juice to a pitcher or jar. Serve cold, either on its own or over ice. If you're not drinking it right away, refrigerate in a sealed container for up to 5 days. Stir before serving, as some settling may occur.

Tamarind Pulp Method

Thaw and Break Up the Tamarind Pulp

Start by thawing the frozen tamarind pulp until it's soft enough to handle. You can leave it out at room temperature or microwave it briefly. Once thawed, break the pulp into smaller chunks to help it dissolve more easily in water.

Soak and Mash

Place the tamarind chunks in a bowl with hot water. Let them soak for 5 to 10 minutes to soften further. Then, using clean hands, mash the pulp in the water to release the flavor and break it down into a thick, brown liquid. Continue squeezing and mixing until most of the pulp has dissolved.

Strain the Mixture

Set a fine mesh sieve over a bowl or measuring cup. Pour the tamarind mixture through the sieve, pressing with the back of a spoon to extract as much liquid as possible. Discard the remaining solids.

Add Flavor

Stir in the grated ginger, ground cinnamon, and fresh lime juice. Mix well until the flavors are fully combined.

Chill and Serve

Chill the juice before serving. Serve cold or over ice. Store any leftovers in the fridge for up to 5 days. Give it a quick stir before each pour, as the ingredients may settle.

What is Tamarind?

Tamarind is a sour fruit that grows in long, curved brown pods on the tamarind tree, which thrives in tropical regions like Southeast Asia, India, and Latin America. Inside each pod is a sticky, dark pulp wrapped around several hard seeds. The pulp has a bold, tangy flavor with hints of sweetness and a deep, slightly fruity note. It's used in both sweet and savory dishes, from sauces and soups to candies and drinks, depending on how it's prepared and diluted.

What is Tamarind Paste?

Tamarind paste is a smooth, concentrated form of tamarind pulp that has been cooked down and strained to remove seeds and fibers. It's often sold in jars and used as a shortcut in recipes that need tamarind flavor without the extra prep. The paste is intensely sour and rich, so you typically only need a spoonful to bring that signature sharpness into a dish or drink.

Other Drinks to Try

If you're in the mood for more refreshing drinks with bold or tangy flavors like tamarind juice, there are a few others worth trying. The lulado is made with mashed lulo fruit, lime, and ice. It's thick, slightly tart, and very cooling. Another one that leans into citrus is the pomelo juice, which has a mellow bitterness and pairs well with light meals or snacks.

For something with more depth, the spiced cranberry juice uses cinnamon and cloves to give the tart fruit some warmth. The lavender lemonade has a light floral scent that softens the sharpness of lemon. If you're after something tropical, the pineapple passionfruit refresher and sugar cane juice both bring a natural sweetness that balances well with bold or sour drinks.

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Spiced Tamarind Juice

Cool off with this tangy and spiced tamarind juice made two ways using paste or frozen pulp, fresh ginger, and lime. No cooking needed.

Course Drinks

Cuisine American

Keyword spiced tamarind juice

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 46kcal

Ingredients

From Tamarind Paste

• 1 tablespoon tamarind paste
• 1 cup warm water
• 1 teaspoon fresh ginger grated
• ⅛ teaspoon ground cinnamon
• 1 tablespoon fresh lime juice

From Frozen Tamarind Pulp

• 2 oz about ¼ cup frozen tamarind pulp
• 1 cup warm water
• 1 teaspoon fresh ginger grated
• ⅛ teaspoon ground cinnamon
• 1 tablespoon fresh lime juice

Instructions

From Tamarind Paste

• Combine tamarind paste and warm water in a bowl. Stir until fully dissolved.
• Add ginger, cinnamon, and lime juice. Mix well.
• Strain through a fine mesh sieve.
• Serve chilled or over ice. Refrigerate up to 5 days.

From Frozen Tamarind Pulp

• Thaw tamarind pulp. Break into small chunks.
• Soak in warm water for 5-10 minutes. Use hands to mash and extract pulp.
• Strain through a fine mesh sieve, pressing to extract as much liquid as possible.
• Stir in ginger, cinnamon, and lime juice.
• Serve chilled or over ice. Refrigerate up to 5 days.

Video

Notes

 

 

Nutrition

Calories: 46kcal | Carbohydrates: 12g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.03g | Sodium: 11mg | Potassium: 128mg | Fiber: 1g | Sugar: 7g | Vitamin A: 10IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg

The post Spiced Tamarind Juice Recipe appeared first on My Mocktail Forest.

Beautiful flavors in this mocktail will have your guests guessing what the combination of ingredients is. The sweetness of mango is strong and sweet. The lime is tart and cuts the sweetness. The cucumber gives a burst of freshness and makes this mocktail light and refreshing. Top it off with a kick of ginger from the Vernors. A seriously delicious drink. For a bit of heat, add another ounce of Zero Proof Vodka for a true non-alcoholic beverage.

One of my favorite non alcoholic drinks for sure! I could sip on one of these all day long. Serve this at a Cinco De Mayo or St. Pattys Day party! Alternatively, serve my creamy pina colada, lychee martini mocktail, long island iced tea, or blueberry moscow mule mocktail.

Ingredients For A Mango Mule Mocktail

• Sliced cucumbers - My favorite is the English Cucumber. You will tell these cucumbers apart by their plastic wrapping and long thin shape.
• Simple syrup - You can absolutely make your own simple syrup using a 1:1 ratio of sugar and water. For this recipe, I have opted for premade simple syrup for cocktails.
• Mango syrup - This Mango Syrup is so delicious and punches with that mango flavor. A thinned mango puree would also work for this.
• Fresh lime juice - Depending on the sizes of your limes, for 1 mocktail I would use 3 limes. 2 for juicing, and 1 for lime wedges or slices for garnish.
• Ginger ale - I'm sure we all have our favorite ginger ale. As a Michigander? Michiganian? I grew up with Vernors. You have a cold, Vernors. A cough, Vernors. Runny nose, Vernors. Flu? Have a Vernors. So yes, use your favorite Ginger Ale! If Ginger beer is your thing, instead of the ale, use that!
• Ice - Crushed ice or whole ice cubes
• Mint - Use 2 mint leaves per drink. They work perfectly as a garnish, but if you'd like to bring out more of that Mint flavor give the fresh mint leaves a slap on your palm before putting them in your drink.
• Lime slices or lime wheel - 1-2 slices per mocktail

Other sugars used in making homemade simple syrups

• Cane Sugar - Cane sugar syrup is earthier, bolder, and gives a toasted sugar flavor than white sugar. Not as strong as turbinado or molasses.
• Brown Sugar - This syrup is called Demerara Syrup. Great for coffee cocktails and darker beverages.
• Palm Sugar - Golden in color with a cotton candy sweetness.
• Honey - 3:2 honey to water ratio.
• Agave Nectar- 2:1 agave to water. Here's more info about Agave vs. Simple Syrup!

How To Make A Mango Mule Mocktail

1. Using a fruit juicer, juice 2 limes. 2 small limes should give you the 1.5 ounces you're looking for.
2. Carefully, thinly slice cucumbers. 5-6 cucumber slices per mocktail, and a couple more for a garnish if you'd like.
3. Add 4-5 slices of cucumber to the bottom of a cocktail shaker.
4. Using a cocktail muddler, or even a wooden spoon start to muddle cucumber into the lime juice. Don't worry about breaking down the cucumbers too much, they'll be strained out and won't end up in your mug.
5. If you do not have a cocktail muddler, try these other options to help achieve the same result. Tip of a wooden spoon, dowel, french rolling pin, providing it fits into the shaker.
6. To the muddled cucumbers, add in the Simple Syrup and add the Mango Syrup.
7. Add in any amount of ice. The ice in the shaker is only meant to cool the ingredients.
8. Make sure to cover the shaker and shake vigorously for 15 seconds, or until it becomes very cold.
9. Prepare your mule mug or copper mug halfway with ice. Add ice that's either crushed or cubed.
10. Using the strainer part of the shaker, or if your set came with a designated strainer. Hold firmly and strain into your prepared mug.
11. Top the rest of your refreshing drink with your chosen Ginger Ale. It's Vernors for me!
12. For garnishes, add sliced cucumbers and limes. Slap some mint leaves in your palm to release their oils, and place them in your drink.
13. The slapping of mint leaves will be sure to impress your friends. Adding mint to a cocktail or mocktail is delicious, sure. But now you know the trick to bring out more of that mint flavor and aroma.
14. Stir, serve immediately, and enjoy!

Recipe Swaps & Additions

• Ginger Ale - Using your favorite Ginger Beer is also a great way to get that bubbly effervescence and ginger flavor. I personally have a love for Vernors, so that's what I will use most of the time when ginger beer or ale is required.
• Mango Syrup - Mango syrup or mango puree, whether homemade or store bought will impart the flavor we're looking for, so either one will work. If acquiring mango syrup is difficult for you, mango juice or even a thinned mango puree would be just as great. Be mindful that the syrup is very sweet, so using mango juice or puree may not provide the sweetness you'd expect.
• Frozen Mango Mule - If you have frozen mango chunks, blend all but the cucumbers and ginger ale, pour over ice, and serve topped with ginger ale and the cucumbers as a garnish.
• Simple Syrup - Honey is a great alternative to simple syrup. It's natural and provides a lovely, rich sweetness that would go great in this mocktail.

Non Alcoholic Alternatives To Level Up Your Mocktail

To add a little spice and zing that you might miss from a Moscow mule, try using any of these vodka alternatives.

	USKO Citrus Non Alcoholic Vodka Primary Rating: 3.5 $27.99	Buy Now
	STRYKK NOT VODKA | Zero Proof Non Alcoholic Spirit Alternative Primary Rating: 3.5 N/A	Buy Now
	Arkay Non-Alcoholic Vodka Primary Rating: 3.5 $39.00	Buy Now

USKO Citrus Non Alcoholic Vodka

Primary Rating:

3.5

$27.99

Buy Now

STRYKK NOT VODKA | Zero Proof Non Alcoholic Spirit Alternative

Primary Rating:

3.5

N/A

Buy Now

Arkay Non-Alcoholic Vodka

Primary Rating:

3.5

$39.00

Buy Now

Mocktail to Cocktail

If you happen to be making this super refreshing mango mule mocktail for yourself and someone else who wants the cocktail version, simply add 1.5 ounces of Vodka to the shaker before shaking.

Drink responsibly <3

Alternatively, if you're looking for that Vodka flavor still, without the alcohol, give this Vodka alternative a try.

Expert Tips For Making The Best Mango Mule

• Chilling your ingredients and even your mugs is essential in making sure your drink stays cool over time.
• You can make this mocktail in any cocktail glass of your choice. I understand that not everyone has a set of Moscow mule mugs.
• If you have fresh mango, cut the mango into spears or slices and garnish with a spear of fresh mango. Dried mango would make a really yummy snack to go along with this drink as well.
• Garnishing with fresh mint, not only is it nice as a garnish, but putting the mint leaves into your mocktail will brighten the flavors even more. Put the mint leaves in the palm of your hand and give them a little slap. This will soften the leaves and bring out the mint's oils.
• When finishing off with the Ginger Ale, pour slowly. The carbonation and bubbles like to sneak up on you and pour over if poured too fast.

What's the difference between Ginger Ale and Ginger Beer?

Ginger ale and ginger beer are both carbonated with a ginger flavor, but they differ in taste and ingredients. Ginger ale has a milder, sweeter taste and is often used as a soft drink or mixer in cocktails. On the other hand, ginger beer has a stronger, spicier ginger taste and may be less sweet or even dry. While historically some ginger beers were alcoholic due to fermentation, most modern versions are non-alcoholic. Both beverages have their unique characteristics, and the choice between them depends on individual preferences and their intended use, whether as a standalone drink or a mixer in cocktails.

How can I change the sweetness of this mocktail?

To alter the sweetness, you can use less simple syrup or swap it with honey. Honey is naturally sweet, so it will blend well with the sweetness of the mango without being overpowering.

Is this drink for kids?

As the recipe is written, all ingredients are safe for kids. However, because this is seen as an alcohol alternative cocktail, this recipe isn't necessarily directed towards kids. Especially when or if you add any non-alcoholic spirit alternatives to the drink.

What to Serve with Your Mango Mule

I love serving this drink when I am hosting a party. It goes great with my simple White Bean Hummus Recipe.

Can all non alcoholic beverages using NA Spirits or NA Beer be considered 100% alcohol free?

Most non-alcoholic spirits are designed to be alcohol-free or contain extremely low levels of alcohol, often less than 0.5% ABV (Alcohol By Volume). However, it's important to note that "non-alcoholic" does not always equate to "100% alcohol-free." The exact content can vary between brands and products.

For individuals who are avoiding alcohol for health, religious, or personal reasons, it's crucial to check the labels and product information of non-alcoholic spirits to ensure they meet the desired standards. Some people may prefer to avoid these products entirely if they are seeking a 100% alcohol-free option, as even trace amounts might be significant for their needs.

When preparing non-alcoholic punches using NA spirits, consider your audience and their specific requirements or preferences regarding alcohol content. If absolute zero alcohol is required, it might be safer to use alternatives like fruit juices, herbal infusions, or syrups that are guaranteed alcohol-free

Try More Delicious Alcohol Free Drinks!

• Mocktail : Blue Hawaiian
• Mocktail : Frozen Mudslide
• Mocktail : Sparkling Blood Orange
• Blackberry Tea
• Mocktail : Bushwacker

If you made this recipe, I would be so grateful if you would give it a ⭐ rating and leave a review in the comments! I'd love to see your drink in action as well! Post it on Instagram with the ️#MocktailForest and tag me @MocktailForest!

Thank you & Cheers!

Ksenia <3

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Mango Mule Mocktail

A perfectly refreshing Mango Mule Mocktail with Ginger Ale that will leave you wanting more. And you CAN, without getting cut off *wink

Course Mocktails

Keyword Mango mule mocktail

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 drink

Calories 170kcal

Author April Brown

Equipment

• Mule Mugs
• Cocktail Shaker Set
• Mango Syrup

Ingredients

• 5-6 slices of cucumbers
• 1.5 ounces of fresh-squeezed lime juice
• 1.5 ounces simple syrup
• 1.5 ounces mango syrup
• 1 ounce Vodka Alternatives Optional
• 2 ounces ginger ale
• Ice
• Mint 2-3 leaves

Instructions

• Add cucumber slices and lime juice to your cocktail shaker. Use a muddler to muddle the cucumbers into the juice.
• To your cocktail shaker add ice, simple syrup, and mango syrup. Cover with the lid and shake vigorously for a few seconds.
• Use the strainer to strain the juice into a copper Moscow mule mug filled with ice.
• Top your drink with Vernor's ginger ale. Or the Ginger ale of your choice.
• Garnish with mint, cucumber, and lime.

Notes

• You can make this mocktail in any cocktail glass of your choice. I understand that not everyone has a set of Moscow mule mugs.
• If acquiring mango syrup is proving difficult for you, mango juice or even a thinned mango puree would be just as great. Be mindful that the syrup is very sweet, so using mango juice or puree may not provide the sweetness you'd expect.
• If you have fresh mango, cut the mango into spears and garnish with a spear of fresh mango.
• Garnishing with fresh mint makes sense, but not only is it nice as a garnish but putting the mint leaves into your mocktail will brighten the flavors even more. Put the mint leaves in the palm of your hand and give them a little slap. This will soften the leaves and bring out the mint's oils.

Nutrition

Serving: 1g | Calories: 170kcal | Carbohydrates: 46g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 32mg | Potassium: 135mg | Fiber: 1g | Sugar: 43g | Vitamin A: 341IU | Vitamin C: 20mg | Calcium: 25mg | Iron: 2mg

The post Mango Mule Mocktail appeared first on My Mocktail Forest.

As December's chill settles in, I love making homemade gingerbread syrup. This simple syrup transforms basic pantry ingredients - water, sugar, molasses, and warming spices - into something that captures the magic of freshly baked gingerbread cookies in liquid form.

The recipe builds its character from molasses and ground ginger, which give the syrup its signature deep sweetness and gentle heat. Cinnamon and cloves round out the spice blend, creating a rich coffee syrup that's perfect for both hot and iced drinks. Everything comes together with simple ingredients you likely already have in your spice cabinet.

I keep a glass bottle of this gingerbread syrup recipe ready throughout December for coffee and desserts. The syrup is ready in just 15 minutes, and once you allow the syrup to cool, store it in an airtight container in the refrigerator. It also makes a great homemade gift - just add a recipe card with serving suggestions for pancakes or waffles.

My favorite way to start a winter morning is with a steaming mug of brewed coffee swirled with this gingerbread syrup. For holiday gatherings, I transform it into festive drinks topped with fresh whipped cream and a dusting of nutmeg. Whether it's in my morning cup, iced coffee, or something leveled up to an evening cocktail, this syrup has become an essential part of our holiday traditions.

Enjoy your gingerbread lattes, mocktails, or cocktails at home with this gingerbread syrup recipe. Take my word, mine always turns out great and tastes even better than syrups like Starbucks or Torani. If you specially love gingerbread flavor in your drinks, even the subtlest hints, this recipe should be saved for later.

Step-by-step Instructions to Make Homemade Gingerbread Syrup

Combine Ingredients

Start by gathering all your ingredients: water, sugar, molasses, ground ginger, cinnamon, and ground cloves. In a medium-sized saucepan, combine these ingredients. Make sure to mix them well so that the sugar, spices, and molasses are evenly distributed throughout the water. This combination will create a flavorful base for your gingerbread syrup.

Bring to a Boil

Place the saucepan over medium heat and bring the mixture to a boil. As it heats, use a spoon to stir the mixture occasionally. This will help dissolve the sugar completely. Continue stirring until you notice that the sugar has fully dissolved and the mixture is bubbling. The aroma of the ginger, cinnamon, and cloves will fill your kitchen, creating a warm, inviting atmosphere.

Simmer the Mixture

Once the syrup reaches a boil, reduce the heat to low and allow it to simmer. Let it simmer for about 5 minutes, stirring occasionally. This simmering process helps to deepen the flavors of the spices and thicken the syrup slightly. The ginger will add a warm, spicy flavor, while the cinnamon and cloves will provide a comforting warmth that is perfect for the holiday season.

Cool and Store

After simmering, remove the saucepan from the heat and let the syrup cool to room temperature. Once cooled, carefully pour the gingerbread syrup into a clean jar or container. Seal it tightly and store it in the refrigerator. The syrup can be used in various recipes or as a sweetener for beverages, such as coffee or tea. It should keep well for several weeks, allowing you to enjoy the delightful flavors of gingerbread whenever you like. Enjoy your homemade gingerbread syrup!

Storage

To store your homemade gingerbread syrup, allow the syrup to cool to room temperature before transferring it to a clean glass bottle or jar. For optimal freshness, store the gingerbread syrup in an airtight container in the refrigerator. This gingerbread syrup is perfect for adding to coffee, lattes, or drizzling over pancakes and waffles, and it will keep well for up to 3 weeks.

For more info on storing simple syrup, consult my handy simple syrup storage guide.

More Syrups For Your Home Bar!

For more flavored syrups, try easy, simple syrup for its ease and versatility. For something extra, you must try my simple blackberry syrup recipe, chai tea syrup, watermelon simple syrup, rose simple syrup, or orange simple syrup. 

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Gingerbread Syrup

This gingerbread syrup is the perfect game changer for your coffee, lattes, and pancakes! Perfect for adding a festive touch to your favorite treats and holiday drinks.

Course Syrup

Cuisine American

Keyword gingerbread syrup

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 1 serving

Calories 841kcal

Ingredients

• 1 cup water
• 1 cup sugar
• 1 tablespoon molasses
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• ¼ teaspoon ground cloves

Instructions

• Combine all ingredients in a saucepan.
• Bring to a boil, stirring until sugar dissolves.
• Simmer for 5 minutes.
• Cool and store in a jar in the refrigerator.

Nutrition

Calories: 841kcal | Carbohydrates: 218g | Protein: 0.3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 23mg | Potassium: 336mg | Fiber: 2g | Sugar: 215g | Vitamin A: 7IU | Vitamin C: 0.1mg | Calcium: 76mg | Iron: 2mg

The post Homemade Gingerbread Syrup Recipe appeared first on My Mocktail Forest.

Ingredients

Step-by-step Instructions

If you're curious how I made this stunning, jewel-toned pomegranate ginger mocktail, follow these simple steps to create a drink that's as enjoyable to sip as it is to look at. With just a handful of fresh ingredients and a little preparation, you'll have a mocktail that's sure to impress your guests.

Make the Ginger Syrup

Start by preparing the ginger syrup, which will add a flavorful base to your mocktail. In a medium-sized pot, combine the sliced fresh ginger, sugar, and water. Stir the ingredients together to ensure the sugar is evenly distributed.

Next, place the pot on the stove over medium-high heat. Bring the mixture to a boil, allowing the sugar to dissolve completely. Once it reaches a boil, reduce the heat to low and let it simmer for about 10 minutes. This simmering process will infuse the ginger flavor into the syrup.

After 10 minutes, remove the pot from the heat and let it cool slightly. Then, strain the syrup through a fine mesh sieve or cheesecloth into a clean container to remove the ginger pieces. Once strained, place the ginger syrup in the refrigerator to chill while you prepare the rest of the mocktail.

Mix the Mocktail

In a shaker over ice, start assembling your pomegranate ginger mocktail. Pour in 2 ounces of the chilled ginger syrup, followed by 4 ounces of pomegranate juice. If you prefer a tangy twist, you can also add 1 tablespoon of lemon juice at this stage. Stir the mixture gently to combine all the flavors.

Strain into a martini or coupe glass, for presentation.

Top with Ginger Beer

Once the pomegranate and ginger syrup mixture is well combined, top it off with ginger beer. Pour the ginger beer slowly to maintain some of its fizziness. Give the drink a gentle stir to mix everything together without losing the bubbles.

Garnish

For an appealing presentation, garnish your mocktail with slices of fresh ginger and a few pomegranate arils. This not only enhances the visual appeal but also adds a touch of flavor and texture to your drink.

Serve

Your pomegranate ginger mocktail is now ready to enjoy. Serve it cold, either over ice or straight from the glass. This refreshing beverage is perfect for any occasion!

From Mocktail to Cocktail

The Forest is Full of Mocktails

What to Serve with Pomegranate Ginger Mocktail

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Pomegranate Ginger Mocktail

This pomegranate ginger mocktail brings together bold ginger, refreshing pomegranate juice, and a sparkling finish. Perfect for any occasion!

Course Mocktails

Cuisine American

Keyword pomegranate ginger mocktail

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 servings

Calories 497kcal

Equipment

• Saucepan

Ingredients

• 2 inches fresh ginger sliced
• ½ cup sugar
• ½ cup water
• ½ cup pomegranate juice
• ¼ cup fresh pomegranate arils
• Ginger beer
• Optional: 1 tablespoon lemon juice

Instructions

Make ginger syrup:

• Combine ginger, sugar, and water in a pot.
• Boil, then simmer for 10 minutes.
• Strain and chill.

Mix mocktail:

• In a shaker over ice, mix 2 oz ginger syrup, 4 oz pomegranate juice, and 1 tablespoon of lemon juice.
• Stir.
• Strain into a martini or coupe glass.
• Top with ginger beer.
• Garnish with ginger slices and pomegranate arils.
• Serve cold.

Nutrition

Calories: 497kcal | Carbohydrates: 126g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 21mg | Potassium: 423mg | Fiber: 2g | Sugar: 121g | Vitamin C: 5mg | Calcium: 25mg | Iron: 0.4mg

The post Pomegranate Ginger Mocktail Recipe appeared first on My Mocktail Forest.

Have you ever tried a mojito or a piña colada? Chances are, you have. But every once in a while, it's time to step outside your comfort zone as a host and bring something new and refreshing to the table-like this tamarind mocktail. Its bold flavors and unique tanginess are sure to leave a lasting impression.

There's something unforgettable about the unique tanginess of tamarind. Its bold flavor, balanced by just the right amount of sweetness and spice, makes for a drink that stands out at any gathering. This tamarind mocktail has earned a nickname in my home-the "Samosa Mocktail," thanks to how perfectly it pairs with my chickpea samosas and tamarind chutney dipping sauce. Together, they create a flavorful duet that my friends and family always look forward to.

Some of my friends were sceptic, having found tamarind drinks too acidic in the past, but my adding sweetness through the agave, honey, or simple syrup, it balances the acidity of the tamarind for a perfectly sweet and tangy beverage. And add the health benefits of tamarind to the mix, and everyone gleefully asked for a refill.  

I've always loved crafting non-conventional drinks-recipes that surprise and delight in their originality. This tamarind mocktail joins the ranks of other favorites like the pomegranate ginger mocktail - a vibrant combination of tart pomegranate and spicy ginger. Other favorites include my herbal blend tea drinks, like my thyme cranberry orange mocktail and non-alcoholic chamomile mocktail.

Ingredient Highlight: Tamarind Juice 

For this Mocktail I recommend using a non-alcohlic rum substitute of your choice. For my tamarind cocktail, I use spiced and white rum. But the highlight of this drink is the tamarind juice!

Tamarind juice is the heart of this mocktail, bringing its signature tangy-sweet flavor that makes each sip both bold and refreshing. Extracted from the tamarind pulp from the pods, this ingredient adds a rich depth with its natural tartness, balanced by subtle caramel-like undertones. Tamarind is not just about taste-it's packed with antioxidants and vitamin C, making it a nutritious addition to your drink. 

If you want to use tamarind paste, go ahead, but make sure to dilute it first to achieve the right consistency and balance of flavors. Since tamarind paste is highly concentrated, mix 1 tablespoon of tamarind paste with ¼ to ⅓ cup of warm water, stirring until fully dissolved. Use a strainer if needed to remove any fibers or seeds.

Directions to Make Spicy Tamarind Mocktail 

1. In a shaker, combine the tamarind juice, freshly squeezed lime juice, and grated ginger. If desired, add sugar or simple syrup for a touch of sweetness.
2. Fill the shaker with ice cubes and seal tightly. Shake vigorously for 15-20 seconds to chill the mixture and blend the flavors.
3. Fill the glass with ice and strain the mixture into a glass. Top with soda water for a fizzy finish, if desired.
4. Add a slice of lime, mint leaves, and a cinnamon stick for garnish. Serve immediately and savor each tangy, spicy sip.

Storage Instructions for Spicy Mocktail

This tamarind mocktail is best enjoyed fresh. However, you can prepare the base mixture (without soda water) in advance and store it in the refrigerator for up to 24 hours. When ready to serve, simply shake with ice and top with soda water if desired.

Crafting and sharing this tamarind mocktail brings me so much joy. It's a drink that surprises, delights, and keeps everyone asking for seconds-especially when paired with those irresistible chickpea samosas. I can't wait for you to try it and experience the same magic.

Creative Twists and Variations 

• Tamarind-Mango (or orange) Fusion: Swap half of the tamarind juice with mango juice or orange juice. The natural sweetness of fruit balances tamarind's tanginess, creating a fruity, and refreshing mocktail, like my strawberry orange mocktail.
• Coconut-Tamarind Cooler: Replace soda water with coconut water and add a dash of vanilla extract for a creamy, island-inspired refreshment.  And if you like coconut drinks, be sure to check out my passion fruit and coconut water recipe. 
• Berry Tamarind Spritzer: Like with my blueberry mojito and spiced cranberry juice, a splash of cranberry or blackberry syrup and top with sparkling water for a vibrant, berry-infused variation with an extra dose of antioxidants.

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Spicy and Tangy Tamarind Mocktail Recipe

The Tamarind Mocktail perfectly blends tangy, sweet, and spicy flavors, offering a unique twist on traditional cocktails. With tamarind juice, lime, ginger, cinnamon, this libation will surely transport you to a Caribbean beach. You can create a memorable mocktail experience at home by following the straightforward directions provided. So, gather your ingredients, shake up the Tamarind Mocktail, and savor the bold and invigorating flavors in every sip! 

Course Drinks, mango mocktails

Keyword tamarind mocktail

Prep Time 5 minutes minutes

Servings 1 mocktail

Calories 181kcal

Ingredients

• Ice
• 1 ounce alcohol-free white rum
• 1 ounce alcohol-free spiced rum
• 1 ounce french lime juice
• 2 oz tamarind juice
• ½ ounce sugar or simple syrup optional
• 1 inch piece of ginger
• soda water optional
• 1 lime slice
• 1 cinnamon stick

Instructions

• In a cocktail shaker, combine tamarind juice, sugar, freshly squeezed lime juice and grated ginger.
• Add white rum and spiced rum to the shaker.
• Fill the shaker with ice cubes and tightly seal it.
• Shake vigorously for about 15-20 seconds to chill the cocktail and infuse the flavors.
• Strain the mixture into a cocktail glass filled with ice cubes. Top with soda water, if desired.
• Garnish with a slice of lime and a cinnamon stick, if desired. Serve and enjoy responsibly.

Nutrition

Calories: 181kcal | Carbohydrates: 12g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 4mg | Potassium: 38mg | Fiber: 2g | Sugar: 8g | Vitamin A: 14IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 1mg

The post Tangy and Spicy Tamarind Mocktail Recipe appeared first on My Mocktail Forest.

I first tasted this drink in Colombia, and fell in love with its sweet and sour flavor. Served warm or cold, this sugar cane juice drink is a great alternative to tea or lemonade.

This drink has become my party trick: I bring the glasses out of the kitchen, the guests start to ohh and ahh, eyes light up, and I jump right into telling stories about my trip to Bogota.

My friends lean in, fingers wrapped around their mugs, occasionally slurping at my sugar cane drink, curiosity on their faces. With every sip, the room is filled with colorful stories of Colombian street vendors pouring steaming aguapanela on misty mornings or serving it ice-cold under the relentless afternoon sun.

And even if you can't tell your guests about your travel stories, sharing a fun fact about where the drink or its ingredients comes from, always elicits excitements around the table!

What I love most about aguapanela, the Colombian name for sugar cane juice, is how easily it comes together. It's a classic, and it knows it! There's no long preparation, no need for complicated ingredients-just sugarcane, water, and a little time.

On colder days, I serve my sugar cane drink (or cardamom latte) steaming hot with a baked brie and peach dip. When the heat rises, I chill it over ice and serve it as a refreshing summer drink, sometimes blending it with citrus for an extra cooling effect.

And beyond its taste, it's known for its energizing properties, so its my go-to drink after returning from a long hike or bicycle ride with the family.

The drink it both effortless and seasonless!

Whether warm or chilled, this drink pairs beautifully with Colombian snacks like Fried Sweet Plantains, Tostones, or even a light pastry like Homemade Mini Croissants. If you're looking for something unique, try it alongside Cinnamon-Kissed Labaneh and Apple Crackers for a fusion of flavors.

Special Ingredient for Sugarcane Juice: Panela

This recipe for sugar cane juice includes only the basics: water, cinnamon sticks, ginger, and what sets this drink apart, panela.

Aguapanela (sugar cane drink), literally "panela water," is one of Colombia's most widely-consumed traditional beverage, made by dissolving blocks of panela-a type of unrefined cane sugar-into hot water. Panela itself is a staple in many Latin American kitchens, crafted by boiling and evaporating sugarcane juice until it forms solid bricks of deep, molasses-like sweetness.

I like incorporating it in my mocktails from time to time, as an alternative to other sweetners. Since it is natural and less processed than the refined sugars you typically have in your simple syrups, it provides a refreshing and more wholesome alternative.

How to Make Homemade Cane Sugar Drink

Prepare the Panela

Break the panela into smaller pieces using a knife or mallet. If it's particularly hard, soaking it in warm water for a few minutes can make the process easier.

Dissolve and Infuse

In a medium pot, bring water to a gentle boil. Add the panela pieces, stirring occasionally as they melt into a deep amber liquid. Toss in cinnamon sticks and cloves, letting the flavors meld for at least 10 minutes.

Strain and Adjust

Once fully dissolved, strain the mixture to remove any spices. If serving warm, pour directly into mugs. If serving cold, allow the drink to cool to room temperature, then refrigerate or pour over ice.

Garnish and Enjoy

For a citrusy touch, squeeze fresh lime into each glass before serving.

Whether I serve it steaming on a chilly evening or ice-cold on a sunny afternoon, sugar cane drink never fails to bring people together, sparking conversations and filling the room with the unmistakable aroma of caramelized sweetness. It's a simple pleasure, but one that lingers in memory, just like the best travel stories.

If you want to try something different with your sugar cane drink, consider adding a simple syrup, like granadine syrup, chai syrup, cherry syrup, or orange syrup.

Storage Instructions 

To store aguapanela, keep it in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove or in the microwave if serving warm, or pour over ice if serving chilled. For longer storage, consider freezing it in ice cube trays to quickly chill future servings without diluting the flavor. Avoid storing it in metal containers, as the acidity from added lime could react with the material and alter the taste.

More Drink Recipes to Try

If you are looking for more exciting drink recipes to entertain and delight guests with, you have come to the right place. For something fruity and fun, try my blueberry mojito or passion fruit and coconut water. Are you a coffee lover? Try my three-ingredient coffee mocktail, easy black russian, or mudslide mocktail.

Whether I serve it steaming on a chilly evening or ice-cold on a sunny afternoon, sugar cane drink never fails to bring people together, sparking conversations and filling the room with the unmistakable aroma of caramelized sweetness. It's a simple pleasure, but one that lingers in memory, just like the best travel stories.

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Sugar Cane Drink Recipe

Make sugar cane drink at home, with only 4 ingredients: panela, water, cinnamon, and ginger. Delicious and easy, you have to try this recipe! Whether enjoyed hot or cold, Aguapanela provides a moment of warmth and relaxation.

Course Drinks

Cuisine Colombian

Keyword sugar cane drink

Prep Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1 drink

Calories 854kcal

Equipment

• Saucepan
• whisk
• Spatula
• Small strainer

Ingredients

• 1 cup panela
• 4 cups water
• 1 cinnamon stick
• 1 tablespoon grated ginger from 1-inch piece of fresh ginger

Instructions

• Combine the panela and water in a saucepan over medium heat.
• Stir until the panela is completely dissolved.
• Add the cinnamon stick and grated ginger. Whisk to combine
• Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 5 minutes.
• Remove the saucepan from heat and let it cool.
• Strain the liquid to remove any impurities.
• Pour the sugar cane drink into mugs or glasses. Serve hot or cold, garnished with a slice of lime and a cinnamon stick.

Notes

Notes: sugar cane juice can be served hot or cold. Leftovers can be stored in an airtight jar in the fridge for 4-5 days. 

Nutrition

Calories: 854kcal | Carbohydrates: 206g | Protein: 0.1g | Fat: 0.04g | Saturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 48mg | Potassium: 15mg | Fiber: 2g | Sugar: 203g | Vitamin A: 10IU | Vitamin C: 0.1mg | Calcium: 131mg | Iron: 2mg

The post Homemade Sugar Cane Juice Drink Recipe appeared first on My Mocktail Forest.

Ingredients

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Step-By-Step Instructions

If you've been looking for an easy recipe to make your own pumpkin spice syrup at home, you're in luck! This homemade pumpkin spice syrup recipe is perfect for creating delicious pumpkin spice lattes, iced coffees, or even drizzling over French toast. Using real pumpkin purée and a blend of warm spices, this syrup captures the essence of fall in a bottle.

Mix the Ingredients

In a small saucepan, combine water, sugar (you can use granulated, light brown, or coconut sugar), pumpkin purée, and spices. Whisk everything together until well blended. If you're vegan, rest assured this recipe is suitable for you too!

Cook the Syrup

Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally to help the sugar dissolve. Once it reaches a simmer, reduce the heat and let it cook for about 5 minutes, stirring frequently. This process allows the flavors to meld and the syrup to thicken slightly.

Cool and Strain

Remove the saucepan from heat and let the syrup cool to room temperature. Once cooled, strain the mixture through a fine-mesh strainer or a nut milk bag to remove any solid bits. This step ensures a smooth syrup that's perfect for your coffee drinks.

Storage

Transfer the strained syrup to an airtight container. Store it in the fridge, where it will keep for up to two weeks. Now you have your very own PSL syrup ready whenever the craving hits, no need to run to the nearest Starbucks!

From Mocktail To Cocktail

Pumpkin spice syrup isn't just for mocktails. I've found it adds a festive fall twist to many cocktails too. For a simple upgrade, I like to add a splash of pumpkin spice syrup to sparkling wine. It creates an easy autumn mimosa.

Rum and pumpkin are a natural pairing. I mix pumpkin spice syrup with spiced rum, lime juice, and ginger beer for a pumpkin-y take on a Dark 'n' Stormy. Whiskey works well too. I combine bourbon, pumpkin spice syrup, and bitters for a fall Old Fashioned variation.

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Pumpkin Spice Syrup

The key to the perfect pumpkin-flavored mocktails, coffees and pumpkin spice latte is homemade pumpkin spice syrup. Perfectly spiced and sweet!

Course Syrups

Keyword pumpkin spice syrup

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 1 cup

Calories 792kcal

Ingredients

• 1 cup water
• 1 cup granulated sugar or a mix of ½ cup brown sugar and ½ cup white sugar
• 2 tablespoons pumpkin puree
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves

Instructions

• Combine all ingredients in a small saucepan.
• Whisk to mix well.
• Bring to a boil over medium heat, stirring occasionally.
• Reduce heat and simmer for 5 minutes, stirring frequently.
• Remove from heat and let cool.
• Strain through a fine-mesh sieve.
• Store in an airtight container in the refrigerator for up to 2 weeks.

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Nutrition

Calories: 792kcal | Carbohydrates: 204g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.03g | Sodium: 17mg | Potassium: 92mg | Fiber: 2g | Sugar: 201g | Vitamin A: 4676IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

The post Fall-perfect Pumpkin Spice Syrup for Mocktails and Coffee appeared first on My Mocktail Forest.