YOU WILL NEED
Slices of fresh orange
Slices of fresh lime
60 mls chai syrup
2 tablespoons palm sugar, 1/2 cinnamon stick, 2 star anise, 2 cloves
150 mls Tangy Turtle Citrus Hibiscus kombucha
Fresh mint for garnish
Ice
DIRECTIONS
Steep spices and palm sugar in 100 mls boiling water for 30 minutes and allow to cool.
Add the Citrus Hibiscus kombucha, chai syrup, and mint with ice in a cocktail shaker.
Place the sliced fruit in champagne glass and pour the mixture into the glass.
Garnish with mint and enjoy!
