Have you ever tried drinking a glass of kefir and mint?

It’s the kefir version of the famous 80s drink, milk and mint. For a certain time, it was all the rage, and if you’re my age, I’m sure you didn’t miss it! It was even ordered as a drink at clubs when we were fourteen or fifteen and were allowed to go to the disco on Sunday afternoons. Not at all alcoholic! 😃

And so, I tried this combination. For us homemade milk kefir producers, any excuse is good to try to enrich it, flavor it, and vary its taste so we can enjoy it every day without it becoming monotonous.

Sure, it’s true, the mint syrup, that packaged, green, and sugary one, is neither diet-friendly nor homemade, as our homemade milk kefir deserves, but every once in a while, in this scorching summer that’s dehydrating us, I allow it. And with much satisfaction. (Then, as soon as my mint plant recovers a bit, I fully intend to try making homemade syrup, count on it! 💪).

In the meantime, while you’re already enjoying that beautiful and delicious kefir and mint I see in your glass… here are some other suggestions (less sugary 😉) to enjoy our good kefir:

Difficulty: Very easy
Cost: Very cheap
Preparation time: 1 Minute
Portions: 1 glass
Cooking methods: No cooking
Cuisine: Well-being
Seasonality: All seasons

Ingredients

3.5 oz milk kefir
0.9 oz mint syrup

Procedure

I might not even need to write the procedure, given its simplicity! 😃 But a few clarifications might be helpful, especially regarding kefir management, if the reader is new to milk kefir and still lacks familiarity with the procedures. (*)
First, let’s talk about the amount of mint syrup to use: I indicated 0.9 oz of syrup for 3.5 oz of kefir because it’s the proportion I like after various tests, but of course, everyone can decide the proportion they prefer (obvious, right? 😊).
Secondly, it’s assumed that this kefir and mint is a chilled drink. This brings me to a technical note on kefir management: it’s better for the kefir to be cold to enjoy this drink not only as a variation on our daily portion of kefir that we homemade producers consume for our well-being but also as a new and alternative refreshing summer drink.
But since kefir has to ferment at room temperature (with seasonal variations), for the drink to be chilled, it’s necessary to use the kefir we already have in the fridge or, if you want to use the day’s filtered kefir, plan the operation in advance and filter it a few hours before preparing the drink, consistent with the fermentation times of your kefir. So:
1. Filter the kefir. Then, of course, pour milk as usual into the jar of kefir grains to start a new production.
2. Let the filtered kefir rest in the fridge for a few hours.
3. Finally, take the chilled kefir from the fridge and prepare the kefir and mint mix.
(*) For those who need more information about kefir management, here’s the link to the collection of all my kefir recipes, which also includes articles dedicated to general information –> Collection of milk kefir recipes
And I also leave you the link to the group Kefirmania and not only, the kefir reference group I’ve relied on for years, and which I find to be the best for seriousness and competence. 🙂
Happy kefir snack to everyone!