Sapodilla For Winters: 5 Chikoo-Infused Drinks To Make For Parties
Sapodilla, commonly referred to as chikoo, is a custardy, caramel-sweet fruit that is consumed, often on its own, after dinner as a substitute for dessert. It can also be added to smoothies and thick shakes and then frozen to make slushies. Incidentally, because of its natural sweetness, chikoo is one of the versatile fruits to incorporate into beverages for parties.
These drinks are sweet, rich and creamy, and make for indulgent additions to your menu. However, it is crucial to not serve all the beverages at once, because the sweetness may get slightly overpowering. You can also pair the beverages with salty crackers or cheese wafers to balance out the sweetness in the drinks.
Here’s how you can turn chikoo into a memorable highlight at your next winter soiree with a line-up of party-ready drinks.
Chikoo Spice Toddy Cocktail
Ingredients:
- 50 gm chikoo puree
- 200 ml milk or almond milk
- 10 ml wild honey
- ¼ tsp cinnamon powder (or 1 small stick)
- A pinch of nutmeg
- 2-3 slices fresh ginger
Method:
- Blend fresh chikoo with warm whole milk or almond milk, add a splash of honey and then infuse with spices like nutmeg, cinnamon and a touch of ginger.
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Serve in mugs with a sprinkling of cinnamon on top, and add a cinnamon stick to stir the concoction.
Sparkling Chikoo Mocktail
Ingredients:
- 15 ml chikoo syrup
- 150 ml sparkling water
- 5 ml lime juice
- Ice cube
- Lemon wheel/ lime twist (for garnish)
Method:
- Start by creating a simple chikoo syrup by blending chikoo puree with sugar and a touch of lemon juice.
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Add a tablespoon of this syrup to each of the serving glasses, and pour over chilled sparkling water, and garnish the drink with a twist of lime of a lemon wheel.
Chikoo Whisky Sour Cocktail
Ingredients:
- 20 gm chikoo puree
- 15 ml lemon juice
- 5 ml honey
- 50 ml whisky
- 1 small stick of cinnamon
- Ice cubes as per requirement
- 1 lemon wheel (for garnish)
Method:
- Muddle the fruit with a splash of lemon juice and a touch of honey, and then shake it with your choice of whisky and ice.
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Strain the concoction into a short glass, and then garnish it with a stick of cinnamon and a lemon wheel.
Chikoo Eggnog
Ingredients:
- 30 gm, Chikoo puree
- 200 ml eggnog (homemade or store-bought)
- 2 drops of vanilla extract
- Nutmeg
- 1 Cinnamon stick
Method:
- Blend chikoo with eggnog, or create our own by blending sugar, milk, egg yolks and a dash of vanilla with chikoo puree.
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You can also spike the eggnog with 20 ml of brandy or rum if you prefer an alcoholic version.
Chikoo Ice Cream Float
Ingredients:
- 50 gm vanilla ice cream
- 20 ml chikoo syrup (made by blending sugar with chikoo)
- 100 ml soda water
- A small pinch of nutmeg or cinnamon (for garnish)
Method:
- Scoop vanilla ice cream into a tall glass, then pour over the chikoo syrup that has been chilled in the refrigerator for at least 2 hours.
- Add in the soda water and garnish the drink with a small sprinkle of cinnamon or nutmeg powder, and serve with a dessert spoon and a straw.
Drink responsibly. This communication is intended for audiences aged 25 and above.
