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CBD Mocktails With Chef Loreal

8 min read

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Your Pumpkin Spice Latte Could Never

At Onyx + Rose, we can be pretty serious about how our 100% organically-grown American hemp products are grown, handled, created and even packaged. It’s nice every now and again to remember: CBD can be one of the finer things in life.

So, we thought we’d ask an expert for her thoughts on how to incorporate the enjoyment of CBD into your gatherings at home with friends, or just your wind-down time.

Her response: Mocktails 

Chef Loreal Gavin is a friend of our blog, and someone who appreciates the good things in life: whether that’s in her day job bringing bourbon-y southern goodness to the world as the Chef in Residence of Bourbon Barrel Foods, or as a frequent presence on your favorite food TV. She’s also a big believer in the power of Onyx + Rose CBD products to elevate your sense of well-being and enhance your daily wellness ritual. And as a big fan of organically-grown ingredients, she’s even been known to craft CBD into her culinary creations (an increasingly popular foodie trend).

Chef Loreal dropped by recently with these incredible ideas for a variety of CBD mocktails. Keep reading for her creative CBD concoctions you can make at home and her thought process behind developing them.

Treat Yourself to One Last Golden Sunset: The Golden Creamsicle Smoothie

Muse: It’s been a long day, and you’ve had a workout, meetings, and a long drive home. You need to DE-COM-PRESS. This anti-inflammatory smoothie is a perfect treat for your achy body and busy mind. I love the way the citrus kissed CBD and creamy coconut makes this treat taste like vacation. I wanted to bring some big island energy with this anti-inflammatory mocktail, so you know, you wouldn’t feel so BEACHY about not having some sand between your toes. 

Ingredients: 

  • Pure Bloom Orange
  • 1 T. Turmeric Powder 
  • 1 cup fresh orange juice (blood orange, caracara, valencia) and zest 
  • 1 can (13.66 ounces) unsweetened coconut milk 
  • 1 T. vanilla 
  • 1 t. stevia, or preferred sweetener to taste 
  • 1 t. black pepper
  • 2 cups of ice, to blend 

To Prepare: In an electric blender, combine coconut milk, turmeric powder, vanilla, and salt with the fresh orange juice and zest (I like to use a vegetable peeler to remove the zest from the orange). Let blend on medium-high speed for 2 minutes until orange peel is finely pureed. Now, add 4 cups of ice and blend until thick and smooth. Lastly, add the sweetener of your choice and pour it into a stemless wine glass. Garnish with fresh cracked black pepper, citrus wheels, and Pure Bloom Orange

Garnish: 1/2 inch thick citrus wheel, fresh cracked black pepper, and your daily serving of Pure Bloom Orange. I like to serve this in a stemless wine glass with a nice, big straw. 

It’s Not Too Late for an Exotic Getaway: Try a Twisty Thai

Muse: It’s fall, and all you can think about is how this summer slipped through your fingers. You didn’t take the trip you always said you would, or you skipped out on joining your besties for that destination wedding close to the equator. It’s ok, though. This flavorful mocktail was designed to wash the mundane taste out of your mouth. My chef-inspired take was to encapsulate the iconic taste of Thailand and bring it to your kitchen. You might have to get out of your comfort zone and head to the nearest international market to find the lemongrass, but hey, there’s your next exotic vacation! You’ll go CO-CO-NUTS for this effortlessly simple flavor bomb, and oh yeah, welcome to your stay-cation. 

Ingredients: 

  • Pure Bloom Mint
  • 1 container (33.8 ounces) Coconut Water 
  • 6 fresh limes 
  • 2 ounces (one handful) fresh mint 
  • 2 ounces (one handful) fresh basil 
  • 4 long pieces of lemongrass (4-5 inches) 
  • 3-4 cups of ice 
  • 4 T. Palm sugar, or sweetener of your choice, to taste 

To Prepare: Rip up the mint and basil and equally add them to the bottom of 4, tall water glasses. Now, add the sweetener of your choice, I prefer the flavor of palm sugar for this tiki centric drink. Fill each glass 3/4 of the way full with ice. Next, take 4 fresh limes and cut them “Thai style,” which means that you cut it like you were coring an apple. This way, there are no lime seeds to mess with. Remove four separate pieces of lime vertically from its core versus horizontally like you would make a lime wheel garnish. Squeeze the one whole cut-up lime into each glass on top of the ice. Now it's time to get fancy. Fancier, even. Slightly shake each glass so the ice bruises the basil and mint on the bottom of the glass. Shake shake shake! About 1 minute later of gentle shaking add in the coconut water until the glass is nearly full. Last but not least, bruise the lemongrass “stick” with the back of a butter knife by tapping the length of the lemongrass. Also, gently twist the lemongrass to activate the sunny scented essential oils deep inside each piece. Add your preferred daily serving of Pure Bloom Mint to the top of each glass and use the bruised lemongrass as a swizzle stick to stir up the flavors. 

Garnish: Fresh lime pinwheels and a relaxing smile. Cheers!

That Chill in the Air? Even Better in a Glass. Matcha + Mint Chill-Latte

Muse: This mocktail is so quick and easy you could almost call it a life hack. It’s the type of treat that requires a little work in advance by freezing the chocolate ice cubes, but it is easy to serve in a moment’s notice when your holiday guests arrive. I love the slightly energetic feeling of the matcha and the calming sensation from the mint CBD. Plus, I hardly need an excuse to toast some gooey marshmallows. 

Ingredients: 

  • Full Bloom Mint
  • Dark chocolate almond milk, frozen into ice cubes 
  • 4 packets, powdered matcha single-use packets 
  • 4 large marshmallows for toasting, and more for snacking 

To Prepare: Fill 1 whole ice cube tray with dark chocolate almond milk and let freeze solid. This will take at least two hours. These little chocolatey ice-cold pieces of heaven are EVERYTHING. You definitely won’t be mad if you have extra lying around. Using instant matcha, follow the recommended liquid measurements on the box. I like to use single-use packets bc they are quick and easy while I’m on-the-go. I add the recommended amount of liquid (but make sure the liquid is cold ) into a measuring cup and mix thoroughly until combined and silky smooth. Add the chocolate ice cubes into each glass until halfway full. Next, pour the matcha over the dark chocolate ice cubes. Garnish with your preferred amount of Full Bloom Mint (Note: we used Full Bloom Mint, but you can use Pure Bloom Mint as well) and give your chill-latte a little stir. Once you have toasted your marshmallow, snip a 1/2 inch slit in the bottom side of each one and slide that ooey-gooey feel-good treat on the side of each glass. Serve immediately. 

Garnish: Toast marshmallow over a gas stove burner on a fork or on broil in the oven. Watch them carefully if you are using the broil setting in the oven. Yield: This recipe is easy to make for one or 10. Each serving will be slightly different depending on the type of glassware you decide to use. I recommend a rocks glass with 4 ice cubes in each.

Spice It Up With a Zingiber Zinger 

Muse: To be precise, Zingiber is the genus name for ginger. I am obsessed with the flavors of Fall, so I decided to share my all-time favorite and go-to drink. It reminds me of a Moscow-Mule but without the alcohol and lime. Once you sit back and relax for a few, Pure Bloom Orange will take the wheel and take you to Cozy-Town. You’re welcome. 

Ingredients: 

  • Pure Bloom Orange 
  • 32 ounces (or 4 cups) 
  • Apple cider 
  • Orange peel from one whole orange and its juice 
  • 1, 16-ounce bottle of ginger kombucha 
  • 2 Tbsp. honey 
  • 2 cups ice 

To Prepare: Take four (10 ounce) mug style glasses and fill each glass halfway up with ice. Divide the bottle of Ginger Kombucha and freshly squeezed juice from one orange amongst four glasses. Fill the remaining half of the glass up with the apple cider. Add your preferred daily serving Pure Bloom Orange and stir it with your fancy Fall time garnish. If you are into the sunny flavor of orange as much as I am, feel free to add even more strips of the orange zest into the drink!

Garnish: Cut an apple into 1/2 inch thick wedges. Using a vegetable peeler remove some of the oranges peel into long strips, set aside. Using the narrowest end of a cinnamon stick as a “bar-pick” gently pierce the piece of apple wedge, causing an opening. Slide the apple wedge unto the cinnamon stick and wrap a long section of orange zest around the cinnamon stick as well. BOOM! You’ve prepared a fancy swizzle-stick garnish! 

Cheers To Your Health

Yes, please. Thanks, Loreal. We’ll take one of each. We hope you give some of these mocktails a try. They’re just one example of the many ways that CBD products can add a little coziness to your life this season, and as part of your year-round daily wellness regimen too.