Chamomile, Thyme + Peach “Sangria”

We teamed up with Belinda (a rockstar mom herself) of Happy Camper Cocktails to create a series of seasonal mocktails for Om Mama Co.! I wanted our readers to be inspired to create a little something special for themselves, whether they’re pregnant, nursing, or choose not to drink alcohol in general!

Chamomile, Thyme + Peach “Sangria”

Why this drink: a non-caffeinated chamomile tea makes the base of this mocktail, with its mild grassy notes, relaxing medicinal properties and no sweetness to speak off. The other elements are added in to create balance and add extra depth. Amounts can be adjusted to match your changing taste buds, I love this one because it can be as sweet or as subtle as you’d like!

For 1 serving:

• 1/2 oz thyme syrup
• 1 oz peach puree or peach nectar like Juaritas (often found canned in Hispanic groceries if not available from your store’s juice aisle)
• 2 oz chilled, strongly brewed chamomile tea
• 4 oz club soda or still water, your preference
• 2 sprigs fresh thyme
• Assorted stone fruits, cut into small chunks

For a pitcher to serve 6:

• 3 oz thyme syrup
• 6 oz peach puree or peach nectar like Juaritas (often found canned in Hispanic groceries if not available from your store’s juice aisle)
• 12 oz chilled, strongly brewed chamomile tea
• 24 oz club soda or still water, your preference
• 12 sprigs fresh thyme
• Assorted stone fruits, cut into small chunks

Add thyme syrup to a glass or pitcher, then add fresh thyme and muddle gently. Next add cut stone fruits (plums, nectarines, peaches all work beautifully and add great color!) and add the peach puree or nectar and the tea. Stir, add ice and finally, water. Mix all ingredients with one quick stir and serve right away so bubbles will not go flat.

To make it alcoholic, sub the water for viognier or other dry, crisp white wine in place of the water.

To make the thyme syrup:

Bring equal parts sugar and water to soft boil on the stove, stirring to dissolve the sugar (1 cup of each is fine for a small batch) When sugar is dissolved, reduce heat to prevent scorching and add a handful of fresh thyme sprigs (dried thyme will not achieve the same flavor and should be avoided.) Taste the mixture after 3 minutes, then 5, then 7, etc., until you reach your desired robustness of the herb flavor. Pour mixture through a fine strainer or cheesecloth to strain out leaves and sprigs, then store in a sealable glass container like a small mason jar and refrigerate. The syrup will last about 4 weeks refrigerated.

If you like the look of this beauty, see more Mocktail Recipes HERE!