Thinly slice one lime, then halve each slice. Juice the other lime.
Divide Natvia and molasses between two glasses, add most of
he mint leaves, half of the lime slices and ‘muddle’ (use a muddler, pestle or the end of a wooden spoon to mash the lime and mint, releasing the oils).
Add ice cubes, remaining lime slices, lime juice and top with sparkling water.
Add remaining mint leaves to serve.
CHOCOTINI
In a shaker, combine ½ Natvia with 2 tsbp of raw cocoa powder, add ½ cup of hot water and shake until evenly mixed together. Slowly pour the almond milk and coconut milk in together and add a pinch of cinnamon then keep mixing the ingredients together with a cocktail stirrer or a spoon. Once you have everything mixed perfectly, add a handful of ice cubes and give it one last good shake.
Rub the chocolate blocks against the martini glass rim very carefully.
Pour it all in a chilled Martini glass and sprinkle dark chocolate shavings on top.
Enjoy!
VIRGIN SANGRIA
Pour the boiling water over tea bags and cinnamon sticks and steep for 5 minutes. Discard tea bags and stir in Natvia to dissolve.
Combine tea, cinnamon sticks, pomegranate juice, orange juice, orange, lemon, lime, and apple. Refrigerate for at least 1 hour and preferably overnight. The longer it is, the better it tastes.
Just before serving, add sparkling water or soda water. Serve in glasses over ice.
GINGER AND LIME FIZZ
Slice ginger into thin slices. Make as many slices as you want to your taste.
Prepare boiling water, add Natvia and ginger slices. Strain to remove all solids. Cool to room temperature.
In a jug combine the boiled ginger and lime juice, add sparkling water and ice.
Add Natvia to taste, serve with garnish.
Enjoy
CITRUS SODA
Add the juices into the glass and mix with the Natvia.
Pour the sparkling water in.
Stir gently.
Serve with ice (optional)
METHOD OF PREPARATION:
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