Serves: 2 1.5 cups fresh strawberry 4-5 fresh basil leaves 1 oz Baja Prickly Pear Nectar 12 oz sparkling water 1 lime slice Muddle berries and basil or pulse in a blender. Add Baja Nectar to the mixture and mix. Divide between 2 glasses filled with crushed ice and sparkling water. Garnish with a slice of lime and more fresh basil. Top off with sparkling water. Cheers!
16 oz Multi-Green Kombucha 1 oz Peru Ginger Nectar 6 lemon balm leaves crushed Sparkling Water (try passion-fruit LaCroix) Enjoy!
Serves: 2 1/2-1 oz Peru Ginger Nectar 1 cup coconut milk 1 tsp vanilla extract 1 cinnamon stick 1 oz brewed espresso Combine coconut milk, vanilla extract, Peru Nectar in a saucepan. Heat over medium heat until warm, about 5 minutes. Remove the saucepan from heat. Bled until frothy using an immersion blender. Pour espresso into a serving mug. Top off with frothy milk mixture and a cinnamon stick. Enjoy!
2 oz Applejack (we used Laird's) 3/4 oz fresh lemon juice 1/2 oz fresh orange juice 1/2 oz Baja Prickly Pear Nectar 2 dashes Angostura Bitters freshly grated nutmeg Combine all ingredients in a cocktail shaker, add ice and shake well, about 20 seconds. Strain cocktail into ice-filled rocks glass and sprinkle with nutmeg. Enjoy!
Serves: 6 10oz Tequila 8 ox Grand Marnier 6 oz freshly squeezed lime juice 8 oz white cranberry juice 8 oz canned coconut milk 8 oz coconut cream 6 oz coconut rum 6 oz Baja Prickly Pear Nectar Springs of rosemary, fresh cranberries and shredded coconut garnish. Mix all ingredients together and whisk to get any lumps out of coconut milk and coconut cream. Pour into the serving pitcher. Serve over ice and garnish with berries, rosemary and coconut if desired. Enjoy!
What can be better than a cup of chai tea with India Nectar on a cold morning? Add 1 Tbsp India Nectar to your favorite chai tea and enjoy! Instant hygge feeling is guaranteed.