It’s true, around here we tend to criticize airplane and airport food more than we celebrate it, but that changed when I flew Cathay Pacific and tried their Cathay Delight. I was randomly upgraded to business class from Hong Kong to Los Angeles (which was a total dream, btw) and they served up this specialty nonalcoholic drink as soon as I sat down. Made with nothing more than kiwi juice, coconut milk, and mint, it’s really refreshing, a bit sweet and tart, and my new favorite food find! I would go back and fly with them again to get this drink, but meanwhile I made my own {Cathay Delight} Coconut Kiwi Mint Frappe recipe.
Now, go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
{Cathay Delight} Coconut Kiwi Mint Frappe Recipe
Ingredients
- 4 ounces kiwi juice made by blending 6 peeled kiwi
- 3 ounces coconut milk
- 6 fresh mint leaves plus more for garnish
- Ice cubes
Instructions
- Combine the kiwi juice, coconut milk, and mint leaves in a cocktail shaker and top with ice. Close and shake until the shaker is frosted and cold to the touch, about 20 seconds. Strain into a serving glass, top with mint leaves, and serve.Â
