Cinnamon

Spiced Seedlip Coconut Punch

by:
November 30, 2022
5
2 Ratings
Spiced Seedlip Coconut Punch
Photo by MJ KROEGER. PROP STYLIST: MEGAN HEDGPETH. FOOD STLIST: ADRIENNE ANDERSON.
  • Prep time 20 minutes
  • Cook time 5 minutes
  • makes 1 drink
Author Notes

Seedlip Grove 42 acts as a stand-in for rum in this tiki-inspired mocktail. The flavor building blocks are pretty simple: ginger and orange notes from the Grove 42, coconut, lime, and a blend of warming spices (cinnamon, coriander, and star anise). The coconut milk is as a lush, lovely bed for these flavors to lie in while the brightness of the lime keeps you alert.

When making the spice syrup, be sure to start this in the morning or even the night before you plan to make this drink to allow for a full 7 to 8 hours of steeping. (Bonus: Waking up to the aroma from this spice blend is a great way to start your day.) And when breaking up your spices, don’t grind them into a powder—instead, make sure the cinnamon, coriander, and star anise are crushed to save yourself a headache when it comes time to strain. —Harper Fendler

Test Kitchen Notes

For more Dry January inspiration, check out our zero-proof guide.

This recipe is shared in partnership with Seedlip. —The Editors

What You'll Need
Ingredients
  • For the cocktail:
  • 2 1/2 ounces Seedlip Grove 42
  • 1 1/2 ounces coconut milk
  • 3/4 ounce spice syrup
  • 1/4 ounce freshly squeezed lime juice
  • Freshly grated nutmeg, for garnish
  • Orange slice, for garnish
  • For the spice syrup:
  • 1 cinnamon stick
  • 1/2 teaspoon whole star anise
  • 1/2 teaspoon whole coriander
  • 3/4 cup sugar
Directions
  1. For the cocktail:
  2. Add the Seedlip Grove 42, coconut milk, spice syrup, and lime juice to a shaker filled with ice, then shake for 6 to 8 seconds, or until the shaker is cold to the touch.
  3. Strain over crushed ice into a chilled tall goblet, wine glass, or beer tulip. Top with additional crushed ice to fill the glass.
  4. Garnish with grated nutmeg and an orange wedge.
  1. For the spice syrup:
  2. Heat oven to 325°F.
  3. Place whole spices on a baking sheet and toast in the oven for 10 minutes.
  4. Remove spices from the oven and crush using a mortar and pestle. Add the crushed spices to a saucepan along with ¾ cup water and bring to a simmer. Once simmering, add sugar and stir to dissolve.
  5. Remove the saucepan from heat and allow to cool for at least 10 minutes. Transfer liquid to a heat-safe container and steep overnight covered at room temperature.
  6. Strain into another container until you’re ready to use. This recipe will make more than you need, so store the rest in an airtight container when you’re done and refrigerate for another use.
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