The polyphenols in tamarind have antioxidant and anti-inflammatory properties and work to lower blood sugar.
Make by steeping approximately 15 freshly peeled tamarind pods, or 1 tablespoon tamarind paste with 8 cups water. Simmer on stove until tamarind flesh starts to fall off. The mix should taste sweet and sour, and have a highly concentrated tamarind flavor. (Nature's sour patch kids!) Stir frequently to remove flesh from the pods, strain.
Add 1 cup coconut sugar to warm mixture. Stir to dissolve sugar. Let mixture cool.
Shake all ingredients with ice.
Garnish with orange wedge!
Optional: add Mezcal or Bourbon to taste
Recipe courtesy of Meredith Baird, Plant-based Chef and founder of Nucifera Beauty