If you know me, you know I love a fun little non-alcoholic drink, especially when hosting a gathering! I was recently inspired by Olivia Noceda’s batched cocktail/mocktail recipe (one of my fave creators, GENIUS) and decided to make my own batched drink over the Thanksgiving holiday. We hosted both our families, one after the other, respectively, so I wanted something low-key & easy, but still impressive & festive. I figured a chai-inspired drink with a bubbly element would work nicely.
What a whirlwind of a season it has been! I am more than ready to be cozy for the fall, but ATX weather has other ideas, and technically summer doesn’t end until September 22nd. I’ve recently been taking a lot of late evening walks to savor the last few balmy nights…but knowing Texas, we will have plenty more balmy nights until October at least. Mostly I was taking more walks to incorporate some kind of physical activity as I was going insane from reading about recent events, as well as recently recovering from COVID (for the first time ever)…thankfully I am all better!
Lychee is one of my favorite southeast Asian fruits, second only to mangosteen. Its pink-white flesh is glossy, delicate and aromatic…the vibrant taste is absolutely unique. Think of a grape, but juicier, with smooth floral, rosy notes and pear undertones. Even comparing it to a grape is slightly insulting, because its freshness and flavor is on an entirely different level.
Clearly, lychee is my valentine this year. Lychee is also considered a lucky fruit in Chinese culture, symbolizing family abundance and harmony, so this dessert would be a fun fusion dish for Lunar New Year gatherings this weekend. Red and golden hues make a lucky color palette. Continue reading
plantcrush 