This week while browsing Instagram I stumbled across a kombucha spider and was intrigued! This was a simple concoction of coconut yoghurt and kombucha that had all the characteristics of my favourite childhood drink, a dreamy pink colour, bubbles and fizz!
I thought I could recreate something similar with my favourite, locally made water kefir brand Imbibe. Felicity's health tonic comes in a range of gorgeous flavours, and you can check out my first review of them in a previous post here, their cafe series here, and some delicious cocktail recipes here and here.
I also thought I could step it up with one of my new favourite products, Sydney based Over the Moo Ice Cream! Now, by using the ice cream this is definitely a less health conscious version of the treat, but you can easily sub the ice cream for a couple of scoops of your favourite coconut yoghurt and add in some vanilla paste for extra sweetness and depth of flavour.
I have made a few of the recipes now with both the ice cream and the yoghurt, and they're both gorgeous, so depending on what's in your fridge, or what level of sugar high you're going for you can choose your own adventure with these recipes!
Each recipe will be released on the coming days in new posts. Here's the first in the series. This delicious spider is fruity, feminine, delicate and delicious. It combines the flavours of vanilla, rose and strawberry to make a tasty, healthful drink that is a much more grown up version of that childhood favourite.
Be Daring Spider
1 scoop of vanilla coconut ice cream/2 scoops of coconut yoghurt & 1/2 tsp vanilla paste
3 medium strawberries
1 Tbsp rosewater syrup
Imbibe 'Be Wild' to top.
Blend strawberries and rosewater together in a blender to form a syrup. If you're using coconut yoghurt pop the vanilla paste in there too.
Scoop ice cream/yoghurt into a glass.
Pour over syrup.
Top with kefir.