Ingredients

  • SpinneysFOOD cardamom pods 10
  • Ginger 90g
  • SpinneysFOOD coriander seeds 1
  • SpinneysFOOD cumin seeds 1 tsp
  • Bottled drinking water 250ml
  • Saffron threads 0.35
  • SpinneysFOOD unrefined raw sugar 300g
  • Fresh orange juice 40ml
  • SpinneysFOOD ice cubes 1
  • Sparkling water or tonic water 125ml

Nutrition (Per serving)

  • Calories 497
  • Fat 6g
  • Protein 6g
  • Carbs 109g
  • Sugars 93g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Mumbai mule mocktail

Indian 10 Mins Prep ยท 5 Mins Cook


  1. Remove the seeds from the cardamom pods.
  2. Roughly chop the ginger.
  3. Combine the cardamom, coriander and cumin in a small pan and place over a medium heat.
  4. Gently toast the spices, tossing frequently, until fragrant, approx. 30 seconds.
  5. To make the syrup, bring the water to a boil and stir in the saffron threads and sugar. Set aside for 15 minutes to steep. Allow to cool.
  6. Combine the saffron syrup, spices and ginger in a blender and blitz until smooth.
  7. Strain through a fine mesh sieve.
  8. Chill in the refrigerator until cold. This can hold for up to a week.
  9. To make a Mumbai mule mocktail, combine 4 tbsp of the syrup, orange juice, and ice cubes in a cocktail shaker and shake for 30 seconds.
  10. Strain into a highball glass filled with ice and top with the sparkling water.
  11. Serve immediately.