Inspired by French ingredients and influenced by Vietnamese flavors, this mocktail is an unexpected but delightful sip. From the woody, nuttiness of chicory coffee to the gentle, floral elderflower syrup and citrus notes of lemongrass and fresh lemon juice, this cocktail really is the best of “deux mondes – two worlds.”
This recipe is featured in the Everyday French Trend of the Flavor Forecast 23rd Edition. Explore more Flavor Forecast recipes here.
Ingredients
Serves 2
- 1 cup Water
- 1/4 cup Fresh Lemongrass (about 2 stalks), cut into 2-inch pieces
- 2 tsps Ground Chicory Coffee
- 1/4 cup Elderflower Syrup
- 1 tbsp Fresh Lemon Juice
- 2 tsps Sweetened Condensed Milk
- 1/4 tsp McCormick Culinary ® Pure Lemon Extract
- 2 cups Ice
- Lemon Peel, to garnish
Procedure
Prep:
- Bring water and lemongrass to boil on medium-high heat for 5 minutes. Remove from heat. Add coffee. Allow to steep 5 minutes. Strain mixture through fine mesh sieve lined with a coffee filter. Hold refrigerated for service.
Service:
- Fill large cocktail shaker with ice. Add elderflower syrup lemon juice, sweetened condensed milk and extract. Shake vigorously for 1 minute.
- Strain mixture into chilled coupe glasses. Garnish with twist of lemon.
Chef's Tip!
For a boozy take on this classic coffee mocktail, substitute 1/2 cup elderflower liqueur for the elderflower syrup and mix in 1/4 cup (2 ounces) cachaça.
