Winter Orange-Pomegranate Cocktail with Coconut Foam - photo 1
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Winter Orange-Pomegranate Cocktail with Coconut Foam

Wegetariańskie Drinks New Year's Eve 40 min Medium 13 wyświetleń ~18.29 PLN - (0)
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Description

A modern, seasonal drink for winter evenings that combines intense, ruby-red pomegranate juice with aromatic blood orange and delicate spices (cinnamon, clove, fresh ginger). Topped with a fluffy, cool foam made from full-fat coconut milk, it creates a contrast of temperatures and textures — the deep red color of the base and the light coconut foam are visually appealing. The drink is inspired by traditional mulled wines and winter cocktails, but in a non-alcoholic version (with the option to add rum) it maintains a modern, elegant character. Perfect as a warming aperitif for New Year's Eve, holiday gatherings, or dinner on a chilly evening. Serve in clear glasses or cups, garnished with fresh pomegranate seeds and a twist of orange peel for a colorful and aromatic contrast.

Ingredients Used

Ingredients (11)

Servings:
4
  • Pomegranate juice 400 ml
  • Blood orange juice 200 ml
  • Fresh ginger 20 g
  • wildflower honey 60 g
  • Filtered water 200 ml
  • Full-fat coconut milk (chilled) 150 ml
  • Pomegranate seeds (for decoration) 60 g
  • 🌿 Przyprawy
  • Cinnamon stick 3 szt.
  • Whole cloves 1 g
  • ✨ Opcjonalne
  • Grated orange zest 1.2 łyżeczka
  • Dark rum (optional, for the alcoholic version) 40 ml
💰 Szacowany koszt dania: ~18.29 PLN (4.57 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Syrup and base

1

Prepare the aromatic base: pour 200 ml of pomegranate juice and 200 ml of blood orange juice into a medium saucepan, add 200 ml of water. Peel the ginger (use a teaspoon to scrape off the skin) and cut it into thin slices, add to the saucepan. Toss in a cinnamon stick and cloves. Set the heat to medium-low and slowly heat until it starts to gently steam (do not bring to a boil) — about 6–8 minutes.

Ingredients: Pomegranate juice, Blood orange juice, Filtered water, Fresh ginger, Cinnamon stick, Whole cloves
Use a pot with a capacity of 1–1.5 l. Heat on a medium power burner, stirring with a wooden spoon to prevent sticking. Do not boil vigorously — we want to extract the flavors, not evaporate all the liquid.
2

After 6–8 minutes, reduce the heat and add honey — add it gradually, stirring to dissolve well. Taste the drink with a teaspoon (careful — it may be hot) and adjust the sweetness. If the drink is too strong, add 1–2 tablespoons of water (about 15–30 ml) to taste. Heat for another 2 minutes on very low heat, then remove the saucepan from the heat and let the spices steep for 5–7 minutes.

Ingredients: wildflower honey, Filtered water
Use a silicone or wooden spoon for mixing. If you are using maple syrup instead of honey (vegan option), add it after removing from heat when the liquid is slightly cooler to avoid losing the aroma.
3

Strain the base through a fine sieve into a clean container, pressing the ginger slices with a spoon to release their juice and aroma. Remove the cinnamon sticks and cloves. If you want an alcoholic version, add 40 ml of rum now and mix. Pour the base into four pre-warmed (optional) transparent glasses, about 200 ml each — we will top it with foam.

Ingredients: Pomegranate juice, Blood orange juice, Dark rum (optional, for the alcoholic version)
Use a stainless steel strainer and a heat-resistant bowl. Heated glasses will keep the drink warm longer — place them in hot water for a minute, then dry.

Coconut mousse

4

Chill the coconut milk before use (at least 2 hours in the fridge) — the fat will thicken, making it easier to whip into foam. Pour the chilled coconut milk into a tall container (about 400–500 ml capacity), use a hand mixer with a whisk attachment or a milk frother, and whip on high speed for 1–2 minutes until a smooth, slightly stiff foam forms. The foam should be creamy, hold its shape, but still be soft to the touch.

Ingredients: Full-fat coconut milk (chilled)
Use a metal or glass bowl that has been chilled beforehand — this helps achieve a stable foam. If you don't have a mixer, use a milk frother for about 60 seconds. Alternatively, you can whip the chilled part of the coconut milk (the thick layer from the can) vigorously with a spoon for 2–3 minutes.

Assembly and serving

5

Spread the coconut foam on top of each glass with the hot base: use a spoon, scoop the foam from the edge of the container, and gently place it on the surface of the liquid to create an even layer of 2–3 cm. If the foam is very thick, you can gently smooth it out with a decorating comb.

Ingredients: Full-fat coconut milk (chilled)
Apply the foam slowly so it doesn't sink into the hot base. The best is a contrasting temperature — hot base and cool foam.
6

Garnish each serving: sprinkle pomegranate seeds on the foam with a teaspoon, grate a bit of orange zest on top (optional), and you can place a single cinnamon stick as a stirring stick. Serve immediately — the base should be hot, the foam cool and stable; the drink is consumed with a teaspoon or by mixing the foam with the base.

Ingredients: Pomegranate seeds (for decoration), Grated orange zest
For decoration, use a small micro grater for the zest and a small teaspoon. Additionally, you can add rum (optional) - if you do, inform your guests about the alcohol content.

Cleaning and Storage

7

After preparation, immediately rinse the dishes used with fatty coconut milk in warm water, and then wash them normally. You can pour the leftover base into an airtight container and store it in the fridge (see storage tips).

Ingredients: Full-fat coconut milk (chilled), Pomegranate juice
Use a glass or plastic container with a lid. Do not leave coconut milk dried in the dishes — it is harder to remove.

Fun Fact

💡

Pomegranate has been considered a symbol of abundance and rebirth since ancient times; in Middle Eastern cuisine, its juice is often used for glazing meats and in beverages. Adding coconut milk creates an interesting fusion of flavors from Southeast Asia and the Mediterranean.

Best for

Wieczór zimowy Sylwester Świąteczne spotkanie towarzyskie Romantyczna kolacja

Tips

🍽️ Serving

Serve in clear tumbler glasses or tall glasses to showcase the color contrast. For adult guests, optionally serve rum in a small carafe for self-serving. Serve with a small teaspoon for scooping the foam and a stirrer for mixing flavors.

🥡 Storage

Store the base (without the foam) in an airtight container in the refrigerator for up to 48 hours. Before serving, gently heat over low heat (do not boil) and refresh with a few drops of fresh orange juice. It is best to prepare the coconut foam just before serving — do not store whipped foam in the refrigerator for longer than 6–8 hours, as it may dry out.

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