Lavender + BluCha Mocktail

Lavender + BluCha Mocktail

Thirst Quenchers

In this big bad world, it’s so easy to lose faith in the world, people and life in general. The other day I received such a kind message from a fellow food blogger appreciating Kitchen Therapy and the love that’s poured into it. When you receive such messages and words it reinstates so much of that lost faith. The world is a better place with positivity and sharing of love. Always be kind, appreciate when someone has done a good job, and say a few nice words, even if it’s a stranger. Words can be very powerful, and you never know how you end up motivating someone.

This mocktail is a treat to the eyes. It’s blue and purple and every shade in between. It’s fancy and fun to make. And the kids around you will squeal in delight.

Let’s talk about this tea first. SPRIG’s Calming BluCha green tea is earthy in taste with the juice of green tea, infused with Blue Pea. Blue Pea, also known as Aparajita in Sanskrit, is a traditional herb liberally used in Ayurveda and known to combat stress, anxiety and depression. It also has a positive effect on improving cognition and memory. It is also is a great detox agent, rich in antioxidants and anthocyanin.

Basically this is the good stuff. And you need it.

Team this tea with a few drops with SPRIG Culinary Natural Lavender Extract, some lemon or lime zest and you’ve got yourself a cool mocktail. If you’re feeling naughty, pour in a shot (or two) of gin and you’ve got yourself a cocktail. Have 3-4 glasses and you also got yourself a hangover soon enough!

Serve with some Roasted Rosemary Cashews.

The Recipe
Serves 4


  • 2 cups Water
  • 1 tsp SPRIG Calming BluCha
  • 1 tsp SPRIG Culinary Lavender Extract
  • 1 tsp Lemon zest
  • Lemon slice
  • Castor sugar


  • Stir in the BluCha into the water until well combined. Then stir in the lavender, lemon zest.
  • Place the drink mixture in the fridge to chill for at least an hour.
  • Rub the lemon slice around the rim of the cocktail glass. Dip the rims of the glass on a plate of the spread out caster sugar until the sugar is well coated.
  • Let the glass stand for a few minutes for the sugar to set, before pouring the mocktail into the glass.

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The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.