Holiday Open House a flyer created for a holiday open house sales event

The Background:

A Mary Kay Holiday Open House hosted by a trio of consultants, one of which is a good friend from high school, who requested a non-alcoholic drink because people would be coming and going, plus there’d be young ones around. My friend and the other two consultants, lovely ladies all, are fun and bubbly so I had a pretty good feel for their personalities in relation to the type of party they wanted this to be.

The Thought-Process:

So right off the bat I’m thinking pink (I mean, Mary Kay: what else is there?) and possibly cranberry since it’s a fairly popular flavor and a good base for a mocktail but where to go after that? I could do a cranberry-orange mix that’s sorta like a virgin Cosmopolitan, but that wasn’t special enough; this drink needed to be truly unique so a non-alcoholic version of any regular cocktail just seemed like a cop-out to me.

Another thought flitting through my mind is the skin-care  classes the consultants host, so if I could make the drink frothy or milky, reminiscent of a lotion maybe, that would be even better. Being November a smoothie seemed a little much and most frothy cocktails involved egg whites and that’s a tough sell to a stranger even if it is a component of many classic cocktails. I briefly considered experimenting with the powdered pasteurized egg whites but ditched it just as quick. That leaves milk, but with potential diary allergies or intolerance, was that really the best option? And would it even combine nicely with the cranberry juice?

The Inspiration:

I let this mull over in my mind for a few days when I suddenly had an epiphany: Bubble Tea!

A sweet combination of tea and milk with, usually, a fruit flavor added and large black tapioca pearls (the bubble part of the equation) in the bottom of the cup, it’s served with a wide straw so that the pearls, which are cooked to a gummy consistency, can be sucked up and enjoyed as well. Now, I’d never seen a cranberry bubble tea and I certainly didn’t want to use the powders (both for the tea and flavorings) that seem to be the norm, but I really liked the idea and thought it had potential.

Thinking Asian got me thinking about another milk alternative: coconut milk. Not coconut cream like you use in a Pina Colada, but the type used in Thai curries. I considered using other dairy alternatives (almond, rice and soy milks) but when I started to do some digging into the health properties of each, coconut milk was the surprising winner. Even though it contains saturated fats (usually a bad thing), the saturated fat of the coconut is unusual in it’s makeup and not harmful like the ones from animal sources. Plus I found out that coconut milk is anti-microbial, anti-viral, anti-carcinogenic, anti-bacterial and has been used in studies to lessen the viral load of AIDS patients!

If regular facials are good for our skin, a drink inspired by one should be somewhat good for our bodies. So, as I experimented with the various ingredients (green tea and cranberry juice, both good things!) I tried to keep that in mind. And experiment I did. It took several trials combining different teas (regular green and flavored), the coconut milk, juice and brown sugar syrup to get a drink that was tasty and had the right color and consistency.

Once at the party, the ladies in charge renamed it The Miracle after the company’s core skin-care set.