I first had a Spicy Avocado Margarita at El Camino Tequila Bar in Delray Beach, FL and fell in love. I’m a huge fan of margaritas and have enjoyed the spicy fad that has hit them, but now to add avocado to the mix just tops the chart! The creaminess is welcomed in my book in this Spicy Avocado Margarita, but you should try it for yourself and be the judge.
Yield 4 Margaritas
2 cups ice
6 ounces blanco tequila of your choice
1/2 avocado, peeled, sliced and pitted (03910, 12CT)
2 ounces Cointreau
4 ounces fresh lime juice (00590, 16/1QT, Orchid Island)
1/4 to 1/2 of a jalapeno, seeds removed if you like it less spicy (00814, 10#)
sea salt (CQS031, 12.5#) and chili powder (CQC041, QT) on your glass if that’s how you roll
If you prefer your Margs sweet omit jalapeno and add 1 ounce of agave nectar (992605, 4/5.75#, Sweet Select).
This can be made on the rocks or blended.
Place ice, tequila, avocado, cointreau, lime juice and jalapeno in a blender, and blend until desirably smooth. Salt your glasses if you wish, and pour your creamy green margaritas into glasses. Close your eyes, take a sip, and enjoy.
On the Rocks
Place tequila, cointreau and avocado in a blender, and blend until smooth. Muddle lime juice with jalapeno in shaker. Add ice and avocado mixture to shaker. Shake with ice. Salt your glasses, fill with ice and serve! Garnish with cilantro and lime wedge.
Recipe from the Kitchen of Kristy Mellinger
At our food show we sampled Almond Breeze’s unsweetened Vanilla and Original Almond Milk (90 day shelf life). These are the most popular items in this line, but we can also source sweetened Vanilla and Original. Almond Milk has recently passed soy milk in national sales and continues to gain market share in the nondairy milk sector. This smoothie is just one delicious, healthy and fast way to utilize almond milk! Make it for breakfast or serve as an after dinner dessert.
Yield 1 Serving
1 cup Almond Breeze Unsweetened Almond Milk (HPH250, 6/.5GAL)
1 tablespoon cocoa powder (993053, 50#, Gerkens)
1 tablespoon peanut butter (991596, 5#, Golbon)
1/2 a frozen banana (00081, 40#) or better yet avocado (05787, 48CT, Wholly Guacamole)
1/2 cup ice
flaky sea salt (CQS031, 12.5#)
Blend all ingredients together and sprinkle with sea salt.
Recipe adapted from PureWow.com
Over the holidays I hosted a few different parties and I wanted to offer a seasonal drink that was low maintenance. I searched holiday cocktails online and found this Rose Sangria with Cranberries and Apples on FoodandWine.com. The spiced syrup did need to be made the day before, but once the drink was put together I did not have to touch it again. The spiciness from the crushed red pepper added just the perfect amount of heat to this not too sweet holiday sangria. I served it in a punch bowl, sans ice. The festive colors of the cranberries and apples were perfect for the season. Along with homemade egg nog this will be an annual drink tradition!
Rose Sangria with Cranberries and Apples
Yield 12 Servings
1 cup water
1 cup sugar (991842)
1/4 teaspoon crushed red pepper (CQP101)
1 large cinnamon stick (CQC066)
4 allspice berries
3 whole cloves (CQC073)
1 star anise pod
2 cups cranberries (559688)
2 Granny Smith apples, diced
One 750-milliliter bottle Spanish rosé
1/3 cup ruby port
1/3 cup Cointreau
1/3 cup cranberry juice (991979)
Ice cubes, for serving
In a saucepan, mix the water, sugar, crushed red pepper, cinnamon, allspice, cloves and star anise. Simmer the syrup over moderately low heat for 15 minutes. Strain into a bowl and add the cranberries and apples. Cover and refrigerate overnight.
Strain the fruit, reserving the spiced syrup. In a large pitcher, mix the rosé with the port, Cointreau, cranberry juice, fruit and 3/4 cup of the spiced syrup. Refrigerate until chilled, about 1 hour. Serve with ice on the side. You will have leftover syrup!
MAKE AHEAD The sangria can be refrigerated for up to 6 hours.
Recipe from FoodandWine.com