If you’ve been following our social media posts this week, you’ve likely noticed that our challenge this week is to eliminate alcohol.
We’ve got a delicious Moscow Mule Mocktail recipe that is truly healthy! One of my favorite drink mixers – whether for alcoholic or non-alcoholic drinks – is kombucha.
Kombucha starts out as a sugary tea, which is then fermented with the help of a SCOBY. “SCOBY” is an acronym for “symbiotic culture of bacteria and yeast.” It’s very close cousins to the mother that is used to make vinegar.
You might have seen the mother in raw, unfiltered apple cider vinegar. The SCOBY bacteria and yeast eat most of the sugar in the tea, transforming the tea into a refreshingly fizzy, slightly sour fermented (but mostly non-alcoholic) beverage that is relatively low in calories and sugar.
The real benefit of kombucha is found in the probiotics that are created during the fermentation process. Not only does kombucha have probiotics that are beneficial for your gut health, but it is also lower in sugar than most mixers, including ginger beer and sodas.
Additionally, the orange bitters in this recipe help to stimulate and aid in digestion and detoxification.
This recipe calls for a mint garnish, but I love to muddle (smash the mint with a muddler or the back of a spoon) mint to help with digestion and for its antiviral, antibacterial, and anti-inflammatory properties as well!
I know you’ll love this crisp, refreshing take on a Moscow mule!
- Crushed Ice
- 1/2 ounce freshly squeezed Lime Juice
- 4 ounces Ginger-Flavored Kombucha
- 1/8 tsp Orange Bitters
For garnish: Lime Wedge and Mint Sprig
- Fill a mule mug with crushed ice.
- Add lime juice, kombucha, and bitters and stir with a long cocktail spoon.
- Garnish with lime wedge and mint.