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The hardest drink to get right at a summer party is the one without alcohol. Too often it's a jug of juice, or soda water with a sad wedge of lime. Moringa mocktails solve that: the leaf brings a green, faintly peppery note that behaves the way a bitter or a herb does in a proper cocktail, giving a non-alcoholic drink some backbone. They also happen to be a nice shade of green.
What is moringa?
Moringa oleifera is a fast-growing tree native to the Indian subcontinent, where the leaves have been eaten as a vegetable for centuries. We use the leaf only - hand-picked and solar-dried on family-owned farms in Sri Lanka's rainforest region, USDA and EU certified organic. Dried moringa leaf contains all nine essential amino acids, vitamins A, C, E and the B group, and the minerals calcium, iron, potassium and magnesium, alongside antioxidant plant compounds including quercetin and beta-carotene.
Two ways to get moringa into a drink
This matters more than any single recipe:
- Powder gives you the strongest color and the most nutrition, but it doesn't dissolve - it suspends. Whisk or shake it into a small amount of liquid to make a slurry first, then build the drink around that. Dumped straight into a full glass it clumps and sinks.
- Brewed and chilled moringa tea gives you a clear, stable base with no sediment, which is the better choice for anything served in a tall glass or made in a batch. Cold-brew two tea bags per litre of cold water for 6-8 hours in the fridge; it's smoother than a hot brew left to cool.
Both work. Powder for smoothie-style and shaken drinks, cold brew for spritzers and punches.
Three moringa mocktails
1. Moringa mint mojito
Makes 1
- 8-10 fresh mint leaves
- ¾ oz (22 ml) fresh lime juice
- ½ oz (15 ml) simple syrup, or honey syrup
- ½ tsp moringa powder
- Soda water, to top (about 4 oz / 120 ml)
- Ice, mint sprig and a lime wheel to garnish
Muddle the mint gently with the lime juice - press, don't shred, or it turns bitter. Add the syrup, moringa powder and ice, and shake hard for 10 seconds; the shake is what suspends the powder evenly. Strain into an ice-filled glass, top with soda, and garnish. Slap the mint sprig between your palms before you drop it in - it releases the oils.
2. Tropical moringa punch
Makes 4, or one pitcher
- 2 cups pineapple chunks (frozen is ideal)
- 1 cup mango chunks
- 2 cups coconut water
- 1 tbsp moringa powder
- Juice of 1 lime
- Pineapple wedges to garnish
Blend the coconut water and moringa first until no specks remain, then add the fruit and lime and blend until smooth. Pour over ice. The lime is not optional - without acid this reads as sweet and flat, and with it the whole thing snaps into focus.
3. Berry moringa spritzer
Makes 1
- 3 oz (90 ml) chilled brewed moringa tea
- 2 oz (60 ml) mixed berry juice
- Sparkling water, to top
- A squeeze of lemon
- Fresh berries and a rosemary sprig to garnish
Build over ice, stir once, and top with sparkling water. This is the batch-friendly one: mix the tea and juice ahead in a jug, keep it cold, and add the sparkling water per glass so it doesn't go flat.
Hosting notes
- Make the base ahead, finish at the glass. Anything carbonated goes in last, always.
- Serve them in real glassware. Half of why non-alcoholic drinks feel like an afterthought is that they're served like one.
- Keep the green fresh. Moringa's color fades with air and time. Batch no more than a couple of hours ahead, and keep the jug covered and cold.
- Sweeten last. Fruit varies enormously in ripeness. Taste, then adjust.
Next time you're planning an outdoor gathering, put one of these on the table alongside the wine. Cheers.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
