Ok, so let’s take a minute to talk about this coconut kick I’m on right now! Does anyone else go on kicks where they’re really loving one ingredient or cuisine or cooking method for like a month straight, or is that just a food blogger thing, or is it just me?!
Sometimes I’ll look at my upcoming recipe content calendar for the blog and all of the sudden realize that every recipe is in a bowl, or grilled, or has coconut in it, like this month, I guess we’ll just call this “The month of the coconut” on WhitneyBond.com! 😉
Now, let’s take a minute to talk about creamy, dreamy frozen cocktails. When it comes to these type of cocktails I’m looking for less sweet, more refreshing. You too? Well, grab a blender and let’s do this!
- ½ cup water
- ½ cup sugar
- 4 tbsp mint leaves (divided)
- ½ cup rum
- ½ cup coconut water
- 1 can (14 oz) coconut milk
- ¼ cup fresh squeezed lime juice (app 2 limes)
- 6 cups ice
Add the water, sugar and 2 tbsp mint leaves to a small saucepan over medium-high heat. Bring to a boil and stir until all of the sugar has been dissolved, 2-3 minutes.
Remove from the heat and strain out the mint leaves. Allow to cool for 15-20 minutes.
Add this to a blender with the remaining 2 tbsp mint leaves, rum, coconut water, coconut milk, lime juice and ice.
Blend until smooth.
Creamy, dreamy, make-you-feel-like-your-on-a-tropical-vacation, goodness!
What’s your summer cocktail of choice? Are you a Moscow Mule fan, mad about margaritas, crazy for coconut cocktails? I may or may not have had too much coffee this morning 😉
Either way, it’s Friday and I’m ready for a cocktail! Who’s with me? 🙂
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