Citrus chai layered mocktail

A layered citrus and chai mocktail with floral honey notes, gentle spice and a light aromatic foam. Designed for visual clarity and balanced sweetness.

SERVES 2

Moderate

50 minutes + 6 hours drying time

15 min

RECIPE DEVELOPED BY:

Tori Williams - ICA third year student specialising in Professional Wine Studies

STYLING & PHOTOGRAPHY:

Asia Nikiforakis - ICA third year student specialising in Media Communication

WINE PAIRING:

BURNT ORANGE BLOSSOM HONEY AND GINGER SYRUP

80ml (⅓ cup / 100g) So Natural Orange Blossom Honey

125ml (½ cup / 125g) chai tea, warm

15g fresh ginger, thinly sliced

LEMON CHAI FOAM

125ml (½ cup / 125g) So Natural Lemon Chai Jun, lightly de-gassed

15ml (1 tbsp / 15g) lemon juice

60ml (¼ cup / 60g) simple syrup

1 (30g) egg white

MOCKTAIL

handful ice

310ml (1¼ cups / 310g) So Natural Lemon Chai Jun, chilled

250ml (1 cup / 250g) chai tea, cooled

TO SERVE

dehydrated orange rind

ground cinnamon

For the burnt orange blossom honey and ginger syrup, heat the So Natural Orange Blossom Honey in a saucepan over medium heat until dark amber.
Carefully add the warm chai tea and stir to combine.
Add the ginger and simmer gently, 5 minutes.
Remove from the heat and steep, 15 minutes.
Strain and cool completely.
For the lemon chai foam, combine the So Natural Lemon Chai Jun, lemon juice, simple syrup and egg white in a tall container.
Blend at the surface using an immersion blender until a light foam forms.
Allow the foam to stabilise briefly.
For the mocktail, add 4 teaspoons of the burnt orange blossom honey and ginger syrup to two serving glasses.
Add some ice.
Combine the So Natural Lemon Chai Jun and chai tea.
Slowly pour the mixture over the back of a spoon into each glass.
Spoon the foam over the top.
To serve, garnish with dehydrated orange rind and a light dusting of cinnamon.

TIP: Pour the mocktail slowly over the back of a spoon to maintain a clean and defined layered effect.

As part of our annual ICA 3^rd year student specialisation project, ICA collaborated with @so_natural_sa (So Natural), a Stellenbosch-based brand known for its locally sourced nuts, artisan nut butters, raw honey, Medjool dates, pomegranate juice and Kombucha Jun.

Students worked with the So Natural product range to develop creative recipes that highlighted natural ingredients and product versatility.

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