Making Things Better: Kefir Colada

Anna Kilcooley -
Making Things Better: Kefir Colada

Welcome kefir, hello kefir colada. With all that lovely sunshine a distant memory, we’re showing you how to make a ‘mocktail’ that’ll leave you beaming.

Kefir has been around for thousands of years. Using kefir grains (not actually grains at all, it’s just a name) in milk, and left for up to 48 hours to ferment. The result is a liquid which is like a savoury yoghurt, but it’s packed full of beneficial bacteria strains – 10 different types or more. When you compare this to the 1 or 2 you’ll get in a supermarket ‘digestive aid’, there’s no question that kefir is king.

Wait, bacteria? In my drink? Yep. They’re called pro-biotics, meaning ‘pro-life’. You want loads of good guys (found in fermented food) to colonise your gut, where 90% of the immune system is stored. They’ll fight off the bad guys who’ll cause sniffles, sneezes and more sinister maladies. Studies have even suggested they can improve mood, control stress and weight.

Kefir on its own can be a little sour, so we’ve balanced it out with pineapple, lime, coconut water and a drizzle of honey.

You can buy kefir ready made in the supermarkets, or buy your own cultures online to get fermenting at home. Then it’s a case of stocking up on:

  • 10 ml honey
  • 100g pineapple (fresh or tinned)
  • 200 ml coconut water
  • 40 ml kefir
  • Squeeze of lime juice

To blend into a delicious smoothie. These are just guidelines, so if you like it extra fruity, throw a bit more pineapple in.


How to make a Kefir Colada from Boston Tea Party Cafe on Vimeo.