Mauna Loa x Shaka Tea Strawberry Fresca Mocktail
Directions
Optional top with Topo Chico or Ginger Beer!
- Take your chopped nuts and place them in sautee pan or cast iron over medium heat. It’s important to keep an eye on this. Make sure to toss the notes every minute or so. The goal is to get an even golden color on the nuts.
- Mix the water and sugar in a small saucepan over medium to high heat. Stir to help dissolve. Don’t let it boil too long past this point. We don’t want this to reduce necessarily - that will cause the syrup to thicken.
- Add the toasted chopped macadamia nuts to the syrup. Cover the pot with a lid and let this simmer over the lowest heat for 2 hours. Turn the heat off and let the nuts sit in the syrup for an additional hour. Let it come to room temp.
- Once the syrup is cool enough, place it in a blender until smooth.
- Strain the syrup through a cheesecloth into a clean jar for storage.
- Add the top 4 ingredients into a cup to swirl around.
- Add ice to a glass.
- Pour mixture over ice, and top with soda water or ginger beer (for an extra little bite).
- Slice a few strawberries and press them up against the side of the glass for garnish.
Recipe Creator
Ingredients
Mocktail
- 2 oz Shaka Tea Guava Ginger
- 1 whole Mauna Loa Strawberry Guava Paradise Pop, melted
- 1oz macadamia nut syrup (simple syrup is a great substitute)
- 1.5 oz lemon juice
- Strawberry slices for garnish
Macadamia Nut Syrup
- 1 cup water
- 1 cup sugar
- 3/4 cup unsalted macadamia nuts, chopped
Recipe Creator