Midnight Mai Tai

I mean, what better way to celebrate a Friday the 13th in October?

This Midnight Mai Tai features a spooky twist on the classic tiki drink with the addition of activated charcoal.

If you know me, you know I’m not the superstitious type, but when a Friday the 13th also happens to fall within the spookiest month of the year, I feel it’s only appropriate that we celebrate with a dark-as-night Midnight Mai Tai. You feel me?


But before we get to the recipe, I want to take a minute to send out thoughts and prayers to all my dear friends in Napa and Sonoma Counties who have been quite literally living in their own type of apocalypse this past week.

As you may know, I lived in Napa for three years before moving to Santa Barbara, and I can say with confidence that I made the best group of friends and had the strongest sense of community living there than any other city I’ve lived in in my life. It’s a small town with a big reputation, but everyone supports each other and lifts each other up.

While most of my friends are currently safe, I am sad to say that my dear friends from college lost their home in Santa Rosa. They’re estimating that their house burned down only 10 minutes after they were able to get out with what mattered most – themselves and their three little boys.

We also have a good friend who is a firefighter up there, taking on the daunting task of getting these fires under control, and we are praying for his safety and courage every day.

It’s a very sad time for many who I still call my closest friends, and I feel helpless being so far away and somewhat limited in what I can do, seeing as we could be welcoming our baby girl into the world any day now. Nevertheless, we’re finding ways to help, and if you’re interested in doing so as well, please feel free to reach out and I will steer you in the right direction.

A Midnight Mai Tai is the perfect spooky cocktail to kick off the weekend.

With all that being said, I’m sharing this Midnight Mai Tai recipe with the hopes of providing a small bit of fun distraction amongst a barrage of unsettling news. It’s also my hope that, by the time Halloween rolls around, my friends’ worlds will have returned (as much as possible) to normal and they’ll be ready to enjoy a festive cocktail or two.

Activated charcoal has become one of my new favorite ingredients, especially during the month of October when inky black foods are hip and on-trend, for quite some time now. In fact, last October I shared this recipe for a Total Eclipse cocktail, which is still one of my favorites today. I also have a fun dessert to share with you later this month that gets a Halloween-esque hue from the popular new superfood. How fun is that?

So this year for my annual activated charcoal cocktail, I decided to put a spooky spin on the classic Mai Tai. I love a good Mai Tai, and it is certainly my drink of choice whenever I’m in Hawaii or visiting another tropical locale. That being said, I didn’t want to mess with the classic recipe too much.

Midnight Mai Tais use activated charcoal to give them their inky black color, perfect for Halloween!

In this Midnight Mai Tai recipe, you’ll find the requisite rum, orange curacao, lime juice and orgeat, but then you’ll add just a smidge of activated charcoal (which you can easily find on Amazon) to give it that jet-black color that makes it so fun.

So no, this isn’t a complicated recipe, but right now I think it’s just what we need to kick off what will hopefully be a relaxing weekend. We’re hoping to hit up our local Harbor & Seafood Festival and maybe a pumpkin patch to get in the Halloween spirit before baby comes. We’re trying to get in as much quality time as possible before we’re a busy family of three!

Midnight Mai Tais are the perfect cocktail for Halloween!

I hope you have a wonderful weekend as well and, remember, if you’re looking for ways to help those affected by the fires up north in Wine Country, leave me a comment below!

A Midnight Mai Tai is the perfect spooky cocktail to kick off the weekend.
Print
Midnight Mai Tai
Prep Time
5 mins
 

This spooky take on the classic tiki drink uses activated charcoal to achieve a rich, inky black color. The perfect cocktail for Halloween!

Course: Drinks
Servings: 1 cocktail
Author: CaliGirl Cooking
Ingredients
  • 2 ounces dark rum
  • 3/4 ounce orange curacao
  • 1/2 ounce fresh lime juice
  • 1/2 ounce orgeat
  • 1/4 teaspoon activated charcoal
  • Pineapple wedge and cocktail umbrella, to garnish
Instructions
  1. Combine all ingredients in a cocktail shaker filled with ice and shake to combine. 

  2. Strain ingredients into a rocks glass filled with fresh ice. 

  3. Garnish with a pineapple wedge and cocktail umbrella and enjoy!

Midnight Mai Tai | CaliGirlCooking.com

“Boo-zy” Oreos

Boy, have I got a fun Halloween treat for you today!

This fun take on the classic cookie features a bright orange, boozy filling. The perfect Halloween treat!

And an “adult” fun Halloween treat at that….That’s right, I’ve made you “Boo-zy” Oreos in every sense of the word. Not only do they have a seasonally appropriate orange buttercream filling, but said filling is also spiked with a generous amount of orange liqueur. Jell-O shots, you’ve met your match.


Since we’re not too sure when Baby D will decide to make her arrival (we’re within the two-week mark!) I’ve decided to not hold back and start sharing as many of my Halloween-themed recipes as possible. I’ve got a few fun things lined up and want to be sure I share them all with you before I’m too busy cuddling up with a snuggly newborn. These “Boo-zy” Oreos are the perfect way to kick things off and I can’t wait to tell you all about them.

These "Boo-zy" Oreos are the perfect adult Halloween treat!

It’s no secret that I’m a big fan of Thomas Keller’s Bouchon Bakery Cookbook, and his TKO recipe is one of the main reasons why. It’s the first recipe I dared to make after picking up a signed copy of what seemed like a fairly challenging cookbook at my local Napa bookstore when I lived there, but I soon discovered that, even though his recipes are long, they’re not as challenging as they look.

Since I first made the TKO’s (his name for those yummy chocolate shortbread cookies filled with white chocolate cream), I’ve ventured into a few more of his recipes, never to be disappointed. I’ve made his Chocolate Chunk and Chip Cookies and used a version of his Sticky Bun dough as my base for these Weekend Hazelnut Sticky Buns with Date Caramel. Plus, I’ve got a fun holiday recipe coming up next month using the base recipe for his homemade Vanilla Marshmallows. I guess you could say I’m officially a Bouchon Bakery Cookbook convert.

For these “Boo-zy” Oreos, I didn’t think twice about using TK’s TKO cookie dough as the base recipe for the chocolate shortbread, although I did venture out a bit with the filling in order to make it hold up better to all the booze I wanted to add. In all honesty, I tried riffing off his filling recipe at first, but the orange liqueur made it too thin and runny and the only way we could enjoy the cookies was straight out of the freezer (not that I was complaining about that or anything.)

A stack of "Boo-zy" Oreos ready to be enjoyed this Halloween!

For the second run at these cookies, I created more of a buttercream filling that turned out much thicker and creamier – it worked like a charm! The result was the perfect chocolate shortbread cookies I was used to with my beloved TKO’s, but with a creamy, boozy (and bright orange!) buttercream filling.

You can tell just by looking at these beauts that “Boo-zy” Oreos are the perfect special treat to whip up for Halloween. Even though the recipe looks long, if you just take it step by step it’s really not that difficult at all. Just be sure to read through everything first so you can plan accordingly. A couple of the steps require overnight (or very long) rests in the refrigerator, so you’ll need a couple of days to get everything prepared and ready to assemble.

Finally, I highly recommend that you invest in at least a mediocre kitchen scale (doesn’t have to be super fancy) for making these bad boys. Many of Thomas Keller’s recipes refer to weights instead of cup/tablespoon/teaspoon measurements and, as much as I’ve tried to round up or down to make it easy on you guys, I really have noticed the difference in using the EXACT amount he calls for of each ingredient.

"Boo-zy" Oreos are the perfect adult treat to bake up this Halloween.

Okay, that’s enough rambling from me. Read on for the recipe for “Boo-zy” Oreos and have a wonderful rest of your week!

A stack of "Boo-zy" Oreos ready to be enjoyed this Halloween!
Print
"Boo-zy" Oreos
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 

This fun new take on the classic sandwich cookie features a boozy orange filling surrounded by delicious chocolate shortbread. The perfect Halloween treat!

Course: Dessert
Servings: 20 cookies
Author: CaliGirl Cooking
Ingredients
For the "boo-zy" buttercream:
  • 1 stick unsalted butter, at room temperature
  • 1 pound (3 3/4 cup) sifted powdered sugar
  • 1/4 cup Grand Marnier (or other orange liqueur)
  • 12-15 drops orange food coloring
For the chocolate shortbread cookies:
  • 259 grams (1 ¾ cups + 1 ½ tablespoons) all-purpose flour
  • 87 grams (1 cup + 1 ½ tablespoons) high-quality unsweetened cocoa powder (I used Scharfenberger)
  • 1.6 grams (3/8 teaspoon) baking soda
  • 227 grams (8 ounces) unsalted butter, at room temperature
  • 6 grams (2 teaspoons) salt
  • 161 grams (3/4 cup + 1 tablespoon) sugar
Instructions
  1. First, make the filling. Combine all ingredients in a stand mixer fitted with the paddle attachment and beat at medium-low speed until light and fluffy. Transfer to a resealable container and refrigerate until just before you’re ready to use. 

  2. Next, make the cookie dough. In a medium bowl, sift together the flour, cocoa powder and baking soda.

  3. Place the butter in a stand mixer fitted with the paddle attachment and beat on medium-low until smooth. Add the salt, beat for an additional 15-30 seconds, then add the sugar and beat until fluffy, about 2 minutes. 

  4. Add the flour mixture to the butter mixture in two additions, mixing until a crumbly dough comes together. 

  5. Dump dough out onto a piece of plastic wrap and mold into a 6-inch square block. Wrap block up in plastic wrap and refrigerate for 1 hour or up to 2 days. 

  6. After dough has had time to set up in the refrigerator, remove both the dough and frosting so they have a little time to soften up. You’ll want the dough soft enough to roll out with a rolling pin and the frosting soft enough to scoop into a piping bag and pipe onto the cookies.

  7. Preheat the oven to 325 degrees Fahrenheit and line two cookie sheets with parchment paper. 

  8. Place the dough between two sheets of parchment paper and, using a rolling pin, roll it out to approximately 1/8-inch thick, rotating the dough as you roll it to avoid cracking. 

  9. Once dough is rolled out, use a 2 ½-inch round cookie cutter to cut it into cookies. Place on prepared cookie sheets and bake for 9-11 minutes, rotating the pans halfway through. 

  10. Remove cookies from oven and let cool completely before adding the filling. When cookies are cool, scoop the frosting into a piping bag and pipe a ring of frosting about ¼-inch in from the edge on every other cookie (the frosting will smoosh out to the edges once you top the frosted cookies with the plain cookies.) 

  11. Enjoy your “Boo-zy” Oreos right away or refrigerate them until ready to eat, up to a few days.

Recipe Notes

Chocolate shortbread cookie recipe adapted from the TKO recipe in Thomas Keller's Bouchon Bakery Cookbook.

"Boo-zy" Oreos | CaliGirlCooking.com

Pumpkin Spice Coffee Cake with Amaretti Crumble

What better way to kick off the month of October than with the most delicious pumpkin coffee cake in all the land?

A delicious Pumpkin Spice Coffee Cake with Amaretti Crumble is the perfect baked good for fall.
This post is sponsored by Sonoma Syrup Co.

I’m 100% confident that after tasting this Pumpkin Spice Coffee Cake with Amaretti Crumble, you’ll never want to try another coffee cake recipe ever again. It’s dense and perfectly moist (thanks to Sonoma Syrup Co.’s seasonally appropriate Pumpkin Pie Latte Syrup AND good ol’ pumpkin purée), studded with toasted almonds and topped with the most delicious amaretti and brown sugar crumble you can imagine. Did I mention there’s also a touch of amaretto liqueur? You guys, fall never tasted so good.

But before we get to the main event, let’s first talk about this amazing-ness that is Sonoma Syrup Co.’s Pumpkin Pie Latte Syrup. I had never been so excited to learn that I could make my own PSL’s at home with the simple addition of this thick orange syrup made from organic pumpkin and spices. And TBH, even when I’m too lazy to whip up a full-on latte and resort to a cup of coffee instead, I still add a dash of this syrup along with my unsweetened almond milk to spice things up a bit.  Often, the PSL’s I get at Starbucks or Peet’s are much too sweet for me, so I love that with this Pumpkin Pie Latte Syrup I can control how much I add and just get that perfect hit of flavor without all of the sweetness overload.


So, when Sonoma Syrup Co. asked if I’d be interested in creating a recipe using said syrup, I naturally jumped at the chance. Whenever fall rolls around, I immediately start thinking about all of the seasonal recipes I want to make for the next few months. Without fail, one of the very first recipes that always pops into my head is a Pumpkin Coffee Cake recipe I got from my friend Meghan way back when I was living in Napa and we had an annual Pumpkin Party.

A wedge of Pumpkin Spice Coffee Cake with Amaretti Crumble ready to be consumed on a chilly fall morning!

That’s right – we had an annual Pumpkin Party! And I seriously have missed it so much since we moved to Santa Barbara. I tried throwing one on my own the first year I lived here, but it just wasn’t the same without all my foodie friends contributing (and, subsequently, all the delicious wine that would be consumed throughout the course of the evening.) Meghan and I still text each other every year reminiscing about those good ol’ days (we also hosted an annual Sausage Fest, which was another huge hit.)

Anyhow, one thing I could continue to make even as the annual Pumpkin Party faded away was the delicious Pumpkin Coffee Cake Meghan made that first year we hosted it. I knew that creating my own special version, with the help of Sonoma Syrup Co.’s Pumpkin Pie Latte Syrup, would be the perfect way to kick off the season and start a delicious new tradition that would make me miss our Pumpkin Party just a little bit less.

This Pumpkin Spice Coffee Cake with Amaretti Crumble is incredibly moist and dense from multiple forms of pumpkin added to the batter.

I played around with the batter a little bit, making room for both the Pumpkin Pie Latte Syrup AND fresh pumpkin (the more pumpkin flavor, the better!) I also decided to sub in slivered almonds for the originally called-for walnuts and use a delicious amaretti cookie crumble topping instead of the oatmeal-brown sugar topping from the original recipe. In case you’re unfamiliar with amaretti cookies, they are a crunchy Italian cookie often dunked in espresso. Their crunchiness also makes them very well-suited to be blitzed into a topping, and their rich almond flavor is just to die for. Naturally, because of all this almond, I thought a touch of amaretto liqueur in the batter would also be just the perfect little touch to my new take on this already delicious recipe.

Well, I’m proud to say that, after playing around with things a bit, this Pumpkin Spice Coffee Cake with Amaretti Crumble turned out better than I could have ever imagined. It’s the perfect accompaniment to a hot cup of coffee (maybe even a PSL?) on a cool fall morning – the best way to ring in the season. We ate the first one up in record time, so I’m pretty sure I need to make another one of these to have on hand once Baby D is born in just a few short weeks.

A slice of Pumpkin Spice Coffee Cake with Amaretti Crumble showcases the density and perfect crumb of this delicious fall-themed treat.

If I’ve succeeded in convincing you that you can’t live another second without this Pumpkin Spice Coffee Cake with Amaretti Crumble (or if you’ve just been really craving a PSL without a trip to your local coffee shop), you can purchase some of the delicious Pumpkin Pie Latte Syrup I used here.

I hope you have a wonderful rest of your week filled with alllll the pumpkin things!!

Pumpkin Spice Coffee Cake with Amaretti Crumble with a big slice cut out of it.

A slice of Pumpkin Spice Coffee Cake with Amaretti Crumble showcases the density and perfect crumb of this delicious fall-themed treat.
Print
Pumpkin Spice Coffee Cake with Amaretti Crumble
Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hrs 15 mins
 

This perfectly moist and dense coffee cake is flavored with both pumpkin puree and pumpkin syrup, and laced with delicious almond flavor in both the cake and topping.

Course: Breakfast
Servings: 8 servings
Author: CaliGirl Cooking
Ingredients
For the Amaretti Crumble:
  • 1 cup amaretti cookies
  • 1/2 cup flour
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, cubed
For the cake:
  • 1 3/4 cups flour
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 1/4 cups sugar
  • 3 eggs
  • 3/4 cup pumpkin puree
  • 1/4 cup Sonoma Syrup Co. Pumpkin Pie Latte Syrup
  • 1 tablespoon amaretto liqueur
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened vanilla almond milk (or regular milk)
  • 1/2 cups sliced almonds, toasted
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit and grease a 9-inch springform pan. Cut a piece of parchment paper into a 9-inch circle and place it in the bottom of the greased pan. Set aside. 

  2. Now, make the crumble. Combine all crumble ingredients in a food processor and pulse until ingredients are incorporated. Set aside.

  3. Next, sift together the flour, cinnamon, baking powder, baking soda and salt in a medium mixing bowl. 

  4. Place butter in the bowl of a stand mixer and beat until smooth. Beat in the sugar and eggs until light and fluffy. Add the pumpkin, pumpkin syrup, vanilla extract and amaretto and beat until combined.

  5. Add the dry ingredients and beat to combine, then add the milk. 

  6. Stir in the almonds and pour the batter into the prepared springform pan. Sprinkle generously with the topping, being sure to use it all. 

  7. Bake in the 350 degree oven for about 55 minutes, or until a cake tester inserted into the center comes out clean. Cool cake in pan for 15 minutes, then release the cake from the pan and onto a cooling rack to cool completely.

Pumpkin Spice Coffee Cake with Amaretti Crumble | CaliGirlCooking.com

Homemade Rosemary and Olive Oil Crackers

Today I have for you your new go-to recipe for all your entertaining needs!

These Homemade Rosemary and Olive Oil Crackers are the perfect accompaniment to your next cheese and charcuterie board!

Once you try these Homemade Rosemary and Olive Oil Crackers, you’re never going to want to go back to store-bought crackers again. Seriously though, who knew something like homemade crackers could be so easy?


We’re talking seven ingredients, very little prep and bake time, and at least a day’s worth of delicious cheese accompaniments. Your holiday appetizer spread? Never been better.

I’m not sure what possessed me to try making my own crackers, it’s just one of those realms I felt I should venture into at one point or another in my cooking journey. That’s part of what this blog is all about, after all – getting people (myself included) to step out of their comfort zone and learn how to make delicious food that would otherwise seem intimidating or out of reach. I can guarantee that when you tell your holiday houseguests that the crackers gracing your cheese and charcuterie platter are homemade, they’ll be completely wowed and think you’re the most inventive cook on the planet. Promise.

A bowl of Homemade Rosemary and Olive Oil Crackers.

I’m all about the recipes that seem fancy and complicated but really aren’t, and these Homemade Rosemary and Olive Oil Crackers most certainly fit into that category. From start to finish, they take under an hour to make, making them totally attainable on any day of the week, no matter your schedule.

There are really no special ingredients in these bad boys, just the usual culprits: flour, salt, buttermilk and, of course, olive oil and rosemary. Oh, and a little maple syrup for a touch of sweetness! All of the ingredients get incorporated into a (somewhat dry) dough, rolled out as thin as possible and cut into the desired shape before baking. After a quick 20-25 minute turn in the oven, you’ll have a tray full of delicious Homemade Rosemary Olive Oil Crackers ready to serve to your hungry troops.

Homemade Rosemary and Olive Oil Crackers ready for a quick turn in the oven.

This recipe makes enough for two very hungry or four mildly hungry guests, but if you’re entertaining a crowd, I suggest doubling up because these puppies are going to disappear FAST. The only caution I would give you is that they are best served the day they are baked, so only cook up as much as you think you’ll need. Since they’re so easy to make, you’ll be able to whip them up anytime the desire strikes!

Homemade Rosemary and Olive Oil Crackers adorn a delicious cheese and fruit platter.

I hope this weekend has been treating you well. It’s been an eventful one over here at CGC headquarters, with one of my good friends giving birth to a beautiful baby girl, our fur baby getting spayed (:() and me cooking up a storm to get a bit ahead of the game for when baby girl comes in just a few short weeks.

We have our second baby shower here in Santa Barbara this weekend and are looking forward to seeing a bunch of our family and friends and of course eating a ton of delicious food. I may even see some Homemade Rosemary and Olive Oil Crackers in my very near future…

These Homemade Rosemary and Olive Oil Crackers are the perfect accompaniment to your next cheese and charcuterie board!
Print
Homemade Rosemary and Olive Oil Crackers
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

These homemade crackers are studded with rosemary and olive oil and so easy to make - the perfect addition to your next cheese platter!

Course: Appetizer, Snack
Author: CaliGirl Cooking
Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon maple syrup
  • 2 tablespoons chopped fresh rosemary
  • 1/2 cup buttermilk
  • 3 tablespoons olive oil
  • Sea salt, for topping
Instructions
  1. Preheat the oven to 400 degrees Fahrenheit.

  2. Whisk together flour and salt in a medium bowl, then stir in the remaining ingredients to form a somewhat crumbly dough. 

  3. Using your hands, mold the dough into a thick square or rectangle. 

  4. Sandwiching the dough between two pieces of parchment, use a rolling pin to roll it out as thin as possible, keeping it in as much of a rectangle or square as possible. 

  5. Once you have your dough as thin as you can get it, remove the top piece of parchment paper and cut the dough into the desired shapes. (I cut mine into small rectangles.)

  6. Place cut cracker dough on a cookie sheet lined with parchment paper. Bake in 400 degree oven for 20-25 minutes, or until the edges of the crackers take on a golden brown color. Remove from oven and let cool completely before serving. Best if served the day they are baked. 

Homemade Rosemary and Olive Oil Crackers | CaliGirlCooking.com

Citrus, Pomegranate and Cherry Kombucha Punch

It’s been far too long since I’ve brought out the ‘booch.

This Citrus, Pomegranate and Cherry Kombucha Punch is the perfect non-alcoholic batch drink to serve a crowd during the holidays.

Don’t get me wrong, I’m still as in love with it as ever, but I was told by my OB that I should be careful about consuming kombucha while pregnant (which is slightly odd seeing as I have other friends whose docs told them it was good for them) but I just couldn’t help myself with this Citrus, Pomegranate and Cherry Kombucha Punch!


When you can’t consume alcohol, you’ve got to get creative with how you enjoy your festive beverages. As a die-hard bubbles lover, I’m the first to use a delicious sparkling wine as my punch base when I’m not pregnant (case in point: this Sparkling Pomegranate Party Punch I made last year) so naturally I was looking for something that would be a suitable substitute, at least for the next 5 weeks or so.

[Side note: I can’t believe we’re only five-ish weeks away from meeting our little girl!]

Because these days I seem to be getting “sugar headaches” if I consume too much overly sweetened juice, I wanted something that had minimal added sugar. I also wanted some bubbles – because we’ve got to keep things festive somehow! A citrus-y kombucha seemed just the answer.

Citrus, Pomegranate and Cherry Kombucha Punch is the perfect batch mocktail for the holiday season.

I decided to keep with the new season (hello, fall!) by using some of its star produce. While cherries may be on their way out, pomegranates are most certainly on their way in, as are all the citrus fruits. So into my base of citrus kombucha went equal parts pomegranate and cherry juices (which you can find at any Trader Joe’s) and then, to keep my Citrus, Pomegranate and Cherry Kombucha Punch not too basic, I added just a touch of orgeat to add a little extra dimension of flavor.

[Second side note: Orgeat has become a huge favorite mocktail ingredient for me and I highly recommend that you add some to your home bar arsenal ASAP.]

Once you have all the ingredients on hand, your Citrus, Pomegranate and Cherry Kombucha Punch will come together in a snap, which means it’s the perfect batch mocktail to whip up this weekend.

A glass of Citrus, Pomegranate and Cherry Kombucha Punch is the perfect way to kick off the first weekend of fall.

Speaking of which, what are your plans? We have a few birthday parties to attend, but otherwise we’ll be relaxing, watching football, putting together baby stuff and packing our “go” bags for the hospital!

No matter what mischief you’re getting into, I hope you make this Citrus, Pomegranate and Cherry Kombucha Punch a part of it!

Cheers to the weekend with a glass of Citrus, Pomegranate and Cherry Kombucha Punch!

This post contains affiliate links.

This Citrus, Pomegranate and Cherry Kombucha Punch is the perfect non-alcoholic batch drink to serve a crowd during the holidays.
Print
Citrus, Pomegranate and Cherry Kombucha Punch
Prep Time
5 mins
 

This festive punch is full of seasonal flavor and gets a non-alcoholic kick from citrus kombucha. The perfect drink for children and adults alike!

Course: Drinks
Servings: 1 drink
Author: CaliGirl Cooking
Ingredients
  • 4 ounces orange- or tangerine-flavored kombucha
  • 2 ounces pomegranate juice
  • 2 ounces cherry juice
  • 1/2 ounce orgeat
  • Thin orange wedge or wheels, for garnish
Instructions
  1. Fill a tallboy glass with ice.

  2. Add kombucha, pomegranate juice, cherry juice and orgeat and give a little stir.

  3. Garnish with orange wedges or wheels and enjoy!

Citrus, Pomegranate and Cherry Kombucha Punch | CaliGirlCooking.com