Frozen

Kiwi Watermelon Margarita Popsicles

July 4, 2020 by Natalie 4 Comments

It’s officially my first southern summer here in Nashville. Not the summer I imagined I would have, that’s for sure. It reached 91 today so I made these Kiwi Watermelon Margarita Popsicles. I’ve been buying a lot of fruit and freezing it to make smoothie bowls and frozen margaritas now that it’s warmer. Enjoying icy cold things while spending time in the sunshine on the deck is my favorite thing. I’ll tell you what, having an outdoor space AND having central AC for the first time in my life is quite the treat. But not as good of a treat as these Kiwi Watermelon Popsicles. I might be lying. I’m not sure.

Kiwi Watermelon Margarita Popsicles, makes 10

1/3 cup tequila

1/2 cup lime juice

3 tbsp. agave nectar

2 tbsp. triple sec

4 kiwis, peeled and sliced

2 cups watermelon

Popsicle mold

First, batch your margarita mix. Add tequila, triple sec, lime and agave nectar together. I did this in a measuring cup. Since we have to layer the popsicles were going to do them in two steps and I wanted them to both have the mix in them so that both parts are boozy.

Next, peel and slice your kiwis. Add them to the pitcher of your blender with a splash of the margarita mix to puree them. Once done blending evenly distribute the kiwi margarita mix into the popsicle molds. Send them to the freezer for an hour or so or until frozen. Reserve the rest of your margarita mix for the next step.

Once the kiwi portion of your popsicles is frozen it is time to make the watermelon layer. Add your watermelon to the clean pitcher of your blender with the rest of the margarita mix.

Blend and then evenly distribute between the popsicle molds on top of the kiwi layer. Put the top on the popsicle mold tray and insert popsicle sticks. Freeze up to four hours but overnight is always best.

I haven’t made a boozy popsicle in awhile and boy have I missed them. They were always such a pain to photograph in my old house in the summer because there was no AC. Try photographing something that is melting in a 90-degree kitchen. Not fun.

Happy to report that these were much easier to photograph. Turns out that having central air is amazing. Who knew? lol. I have a feeling I will be making a lot more popsicles this summer because they’re just too good. What’s not to like about dessert and a frozen cocktail combined together?

These Kiwi Watermelon Margarita Popsicles hit the spot on this very hot day because they’re tart and fruity and completely refreshing. Watermelon is one of my favorite fruits to use in margaritas and I’ve been drinking a lot of watermelon margaritas lately. Then it dawned on me that I should turn it into a popsicle. Not sure why I never thought of this sooner but I’m glad I finally did.

I hope you’ll make these Kiwi Watermelon Margarita Popsicles. Check out my other popsicle ideas like these Boozy Cold Brew Popsicles, Dark & Stormy Popsicles or these Aperol Spritz Popsicles. And if you make them don’t forget to comment below and let me know what you think.

Cheers everyone and have a safe July 4th weekend. Remember to wash those hands!

Watermelon Habanero Hibiscus Mezcalito

May 5, 2019 by Natalie 3 Comments

It doesn’t have to be a special day for me to indulge in a good margarita and some al pastor tacos. In fact, that’s pretty much my daily life. I was still so excited to team up with my friends at Bai to bring you this Watermelon Habanero Hibiscus Mezcalito for Cinco de Mayo.

A mezcalito is a margarita made with mezcal and perhaps my favorite way to enjoy this spirit other than sipping on it neat. I’ve touched on mezcal on the blog before but just in case you’re reading about it for the first time it is a spirit distilled from agave. A lot of people like to refer to mezcal as the “sister of tequila” but the truth is tequila is a type of mezcal, much like scotch and bourbon are types of whiskey. Mezcal is made from more than 30 varieties of agave. The most commonly used are tobalá, tobaziche, tepeztate, arroqueño and espadin. It is produced in nine different areas of Mexico including Durango, Guanajuato, Guerrero, San Luis Potosi, Tamaulipas, Zacatecas, Michoacán, Puebla and Oaxaca.

Mezcal is made from the harvested core of the agave plant, otherwise known as the piña. It is cooked inside earthen pits that are lined with lava rocks and filled with wood and charcoal before being distilled in clay pots. This is the source of where mezcal gets its earthy and smoky flavor profile. The smokiness of mezcal seemed like a perfect match for the earthy nature of watermelon and using Bai Kula Watermelon made this mezcalito turn out delicious.

Frozen Watermelon Habanero Hibiscus Mezcalito, makes one serving

1 1/2 oz. Mezcal (I used Banhez Espadin)

1/2 oz. Cointreau or triple sec

1 oz. Bai Kula Watermelon

1/2 oz. fresh lime juice

3/4 oz. hibiscus habanero syrup

4 pieces fresh watermelon, cubed

watermelon slice, for garnish

smoked salt, for rimming

Hibiscus Habanero Syrup

1 cup sugar

1 cup water

1/2 cup dried hibiscus flowers

3 habanero peppers, cut lengthwise

First, make your syrup. Add sugar, water, dried hibiscus flowers, and habanero peppers to a saucepan and let simmer over low-medium heat for 10 minutes. Remove from heat and strain out the hibiscus flowers and peppers. Let completely cool and store in a bottle or jar in the refrigerator.

Next, rim your glassware with smoked salt by running a lime around the rim and then dipping it into the salt. To make your cocktail add Bai Kula Watermelon, fresh lime juice, hibiscus habanero syrup, Cointreau, mezcal, and cubed watermelon to your blender pitcher with 6-8 oz. of ice. Blend on high or smoothie setting if you have one, and then pour into your glassware. Garnish with a slice of watermelon. Drink umbrella optional but always encouraged. If you’re not in the mood for something frozen you can easily muddle the fresh watermelon and shake the drink and serve over ice instead.

If you’re thinking, these are a lot of flavors to combine, I promise it is not. I wanted to add a spicy element to this mezcalito but I also love watermelon and hibiscus together. Watermelon is earthy and sweet, while hibiscus is rich and floral, and habanero adds a delightful spice. The mezcal adds a hint of smoke and finishing the drink with salt adds a savory element.

I hope whatever you’re doing today that you’re celebrating Cinco de Mayo right. That is: with a margarita (or mezcalito) in hand accompanied by chips, guacamole, and your favorite taco. You know what I’ll be doing. Cheers to Cinco de Mayo! xo

Boozy S’mores Milkshake

August 2, 2018 by Natalie 1 Comment

It’s currently about 100% humidity here which means life is really hard and HOT! Where’s the blender at? I’ve turned your favorite campfire treat into a delicious Boozy S’mores Milkshake.

I went camping every weekend as a kid with my family growing up. So campfires and s’mores have a special place in my heart. Although now that I’m an adult, I can definitely say I am not a camping kind of girl. Give me the beach or the desert or give me death! I guess I like sand. The weather feels like I’m living inside of a campfire though, so why not take a warm and gooey treat and turn it into something cold, sweet, and refreshing? Not entirely sure why I have never thought of such a brilliant idea before, but the results are heavenly and decadent.

Boozy S’mores Milkshake, serves 1-2

1 1/2 cups chocolate ice cream

1/2 cup vanilla ice cream

1 graham cracker sheet plus crushed graham crackers for rimming

2 toasted marshmallows plus more for garnish

1/2 cup whole milk

1 1/2 oz. Kerrygold Irish Cream

2 tbsp. chocolate syrup plus more for garnish

whipped cream for garnish (optional)

Add all ingredients to a blender and blend until smooth. Rim your glass by dipping into honey and then into crushed graham crackers. Pour milkshake into the graham cracker rimmed glass and top with whipped cream, toasted marshmallows, and chocolate syrup. If the consistency of your milkshake is too thin, you can add more ice cream or a little ice to compensate.

I toasted my marshmallows with a kitchen torch but by all means, if you have a campfire, have at it! This Boozy S’more Milkshake is probably my new favorite dessert drink of the Summer. I have such a sweet tooth, or perhaps, every one of my teeth is a sweet tooth. I’ve totally cut back on sweets as I have gotten older but I make an exception every once in a while. The Kerrygold Irish Cream adds just the right amount of flavor and booziness but if you wanted to make this drink a little boozier — adding bourbon would be so delicious too! Soaking up the remainder of Summer even if it’s sticky and warm. Hopefully, this Boozy S’mores Milkshake will cool you down! xo

Blended Watermelon Mojitos + Weekday Weekend Giveaway

July 28, 2018 by Natalie 3 Comments

Happy weekend everyone! I’m sharing a recipe for Blended Watermelon Mojitos from A Beautiful Mess’s cookbook Weekday Weekend. If you haven’t picked up a copy of this book yet, I urge you to! As someone who has struggled with an on again off again vegetarian diet, this book has really helped me stay on track with healthy eating habits.

The whole idea behind this book and the Weekday Weekend concept is simple. For 5 days a week, you eat according to 5 rules.

eat a variety of foods
no refined or artificial sugars or sweeteners
no refined white flour or white rice
no dairy
no alcohol

Then on the weekend, there are no rules! At first, it was a little hard, especially the no alcohol part. But these rules, or diet if you want to call it that, is totally sustainable. You eat healthy all week and then there’s still time to indulge in all the sweets and cocktails your heart desires. In moderation of course! 😉

This weekend I’m indulging in these Blended Watermelon Mojitos plus I will be giving away copies of Weekday Weekend to 3 lucky readers over on Instagram. So head here and check out the rules for entering. I will be announcing winners on my IG stories on Monday. I’m so happy to be able to share this book with you because it has really helped me with my own healthy eating struggles and I hope it will help you too!

Blended Watermelon Mojitos, serves two

2 cups cubed seedless watermelon

4 oz. light rum (I used Plantation)

1/4 cup simple syrup (1:1)

juice and zest of 1 lime

12 fresh mint leaves plus more for garnish

2 cups ice cubes

First, make your simple syrup. Combine 1 cup of sugar and 1 cup of water in a saucepan. Place on medium heat and stir to help dissolve the sugar. Do not boil. Let cool and store in a bottle in the fridge for up to 2 weeks.

To make your blended watermelon mojitos combine all the ingredients in a blender and process on high until smooth. Divide between 2 glasses or serve in a half of a small hollowed out watermelon. Garnish with mint sprigs, lime, and anything else fun that your heart desires.

I love eating healthy all week because I know that I’m doing something good for myself and my body. Eating healthy does not mean you have to sacrifice flavor. Weekday Weekend will show you how to become more aware of your eating habits and learn more easy options for improving them. There are so many delicious recipe ideas for breakfast, meals, snacks & sweets, and of course drinks. Sweets and cocktails are my favorite so I’m usually counting down the days until Saturday. These Blended Watermelon Mojitos are so easy to make and the perfect weekend treat.

I hope you will enter the giveaway over on Instagram and give Weekday Weekend a read and try!

Tropical Mango Frosé

July 13, 2018 by Natalie Leave a Comment

We all know that rosé and frosé have been pretty much the official drinks of Summer for the last few years now. I love a glass of pink wine on a hot day, so why not make it frozen as well? I’ve teamed up with Kinky Beverages to bring you this delicious and refreshing recipe for Tropical Mango Frosé using their Kinky Pink variety. Kinky Pink is a liqueur made with super premium vodka that has been distilled five times with succulent mango, blood orange, and passion fruit. It is the perfect addition to frosé because it adds so much fruity flavor and a little bit more ABV.

Tropical Mango Frosé, serves up to 6

1 bottle of Rosé (I used Le Grand Noir)

3 oz. Kinky Pink

1 1/2 oz. lemon juice

1 cup of fresh or frozen mango

2 large ice cube trays

blender

Last year I developed an easy frosé recipe on Palm Springs Style. Instead of freezing the rosé and additional ingredients in a sheet pan and scraping it to make shaved ice I made rosé ice cubes. This allows you to blend the frosé to order without the mess and also lets you tailor how many serving you’re making.

First, make the rosé ice cubes by pouring the wine into your ice cube trays. Top each mold with a little bit of water just to ensure proper freezing. I cut my mango fresh and also froze it ahead of time. The key to a great frosé is having as many of the ingredients frozen before blending. That makes the consistency of the frosé more thick and slushy like.

Next, in the pitcher of your blender add 1 cup of frozen mango, 1 1/2 oz. lemon juice, 3 oz. Kinky Pink, and 6 rosé ice cubes (about a half a bottle). Blend on high and then pour into your desired serving vessel. If you want to make 1 serving cut this recipe in half and if you want to serve 6 people double it. Garnish your frosé with an edible flower like an orchid.

Sip and enjoy!

I’m so glad I decided to use this Kinky Pink in my Tropical Mango Frosé. It adds so much bursting, fruity, tropical flavors and compliments the fresh mango and wine so well. I thought this recipe was sweet enough without adding any additional sugar. If you feel that you want this Tropical Mango Frosé more on the sweeter side, I would recommend adding 3/4 oz. of simple syrup to the recipe above. I hope you’re enjoying your Summer and make sure next time you’re sitting poolside to whip up a batch of this Tropical Mango Frosé. Or if you’re like me, just drink it and pretend you’re poolside. Either way, the flavors will most certainly transport you somewhere tropical or wherever your heart desires´. 😉

Frozen East Side Cocktail

July 11, 2018 by Natalie Leave a Comment

I love reinventing classics to fit the season. While the East Side Cocktail is such a perfect and refreshing Summer cocktail as is — I couldn’t help but wonder how much better it might be if I took all the ingredients and threw them in a blender. With the temperature being in the high 80s all week and not letting up for the foreseeable future, can you really blame me?

If you’re not familiar with the East Side Cocktail, it is basically a Southside Cocktail (gin, lime, sugar, mint) with added cucumbers. But they’re both really just gimlets, right? And a gimlet is just a daiquiri with gin instead of rum. I could go on and on but the point is they’re all delicious, simple, and easily quaffable. Now in all of its frosty glory, I introduce you to the Frozen East Side Cocktail. Your new favorite Summer drink.

Frozen East Side Cocktail, serves 1

2 oz. Gin

1 oz. simple syrup

3/4 oz. lime juice

handful of mint

5 cucumber slices

6-8 oz. of ice

Add all your ingredients to a blender and blend until smooth. Pour into your desired serving vessel, I used coupe glasses, but double rocks glasses will do too. Garnish with cucumber slices and a sprig of mint.

That was super easy, right?

And it tastes like heaven?

Then I think you made it correctly.

When I develop frozen cocktails or reinvent classics as such, here is my rule of thumb; sugar content should always be greater. If I were shaking this drink and serving it up the sugar: citrus ratio would have been flipped (1 oz. lime, 3/4 oz. simple). With frozen drinks, sugar content should be higher to compensate for dilution which is always much greater in frozen drinks. Sometimes adding too little sugar means getting cocktails that turn out unbalanced and overly tart. Capeesh?

Now let’s talk about the blending of the mint and cucumber into this drink. If you’ve ever had an East Side Cocktail in its regular form, muddled and served up like a gimlet, then you know how deliciously refreshing it is. Blending it knocks these refreshing flavors right out of the park though. It’s like an explosion of minty, herbal, refreshing goodness. Honestly, after I shot these I kinda got a little cold sipping them in my kitchen. Talk about cooling down! Did I mention that gorgeous green hue? It’s a stunner ladies and gentlemen! 😉

The other great thing about the Frozen East Side Cocktail, or the East Side in general, is that if you’re not feeling like gin… that’s okay! This cocktail served shaken or made frozen, is outstanding with so many other spirits. Personally, I love it with tequila but it would also work great with vodka, rum, or your favorite whiskey. So pick your spirit of choice and get out that blender! I know this Frozen East Side Cocktail will not disappoint.

Boozy Cold Brew Popsicles

July 6, 2018 by Natalie 3 Comments

I reach a point every Summer when it just gets too damn hot. That is when everything I eat or drink has to be frozen. Coffee is no exception! I teamed up with Chila ‘Orchata Cinnamon Cream Rum to bring you these delicious Boozy Cold Brew Popsicles. Staying cool, caffeinating, and getting a buzz are all pretty high up on my priority list. Boozy Cold Brew Popsicles are the perfect treat when an iced coffee just isn’t going to cut it!

Boozy Cold Brew Popsicles, makes 10 popsicles

2 cups cold brew

1/4 cup sweetened coconut condensed milk

1/4 cup Chila ‘Orchata Cinnamon Cream Rum

popsicle mold

popsicle sticks

First, add 1 cup of cold brew to a bowl with sweetened coconut condensed milk and Chila ‘Orchata. Stir well and taste. If you want this mixture sweeter you can add either more coconut condensed milk or rum cream. Pour the cold brew-milk mixture into the popsicle molds only filling each one halfway. Place in freezer for about an hour.

Next, insert popsicle sticks and top off each mold with the remaining cold brew. Freeze for 4-6 hours but I always recommend letting them freeze overnight.

The recipe for these Boozy Cold Brew Popsicles couldn’t be more simple. They are so easy to put together even with the layering. Chila ‘Orchata is smooth, creamy, with a little hint of spice. It is a unique blend of Puerto Rican rum, real dairy cream, Tahitian vanilla, and exotic cinnamon. All the flavors of Chila ‘Orchata are wonderful for use in coffee and made these Boozy Cold Brew Popsicles extra delicious.

I’m usually a black coffee/cold brew drinker but adding a creamy latte element to these popsicles made them sweet, flavorful and refreshing. My new favorite thing to use in recipes is coconut condensed milk and it added just the right amount of sweetness and complimented the additional vanilla and cinnamon notes from the Chila ‘Orchata.

These Boozy Cold Brew Popsicles would be an amazing addition to any Summer brunch party. For me, I’d enjoy one on any regular afternoon just to pretend I’m on vacation. Hopefully, the cold brew kicks in and makes me semi-productive though. Another great idea: use them as a giant ice cube in your coffee! Stay cool everyone and if you’re giving these a try at home don’t forget to chime in on the comments below. xo

Frozen Irish Coffee

March 14, 2018 by Natalie 1 Comment

I love St. Patrick’s Day because it strangely reminds me of my favorite city, New Orleans. Although
I’ve never spent St. Paddy’s there, my favorite Irish bar, The Erin Rose, serves my favorite incarnation of the Frozen Irish Coffee. I’ve shared quite a few recipes for it over the years, and I might not know the exact recipe (it’s a secret), but every time I play around I feel like I get one step closer. Let’s just say if you’re taking the approach of making a milkshake then you’re on the right track.

Frozen Irish Coffee, serves 1

1 1/2 oz. Irish whiskey (I used Jameson)

1 1/2 oz. Irish cream (I used Kerry Gold Irish Cream)

1 1/2 oz. cold brew coffee (I used Stumptown)

1 scoop of coffee ice cream

cinnamon whipped cream, grated cinnamon, and grated coffee, for garnish

My favorite spec for a Piña Colada is equal parts and I really feel like it works super well for this Frozen Irish Coffee as well. Add all your ingredients to a blender pitcher with 1/2 cup of ice and blend on high until smooth. If you want a less thick consistency you can add a bit more coffee or even milk to thin it out. I drink my coffee VERY strong and that is why I used cold brew in this recipe. Using cold brew also makes the coffee flavor stand out more in the drink. If you aren’t looking to be super caffeinated you can use regular coffee, just make sure it’s cold and not hot. Adding hot coffee to a blended drink will make it too diluted.

Pour your Frozen Irish Coffee into your desired serving vessel, in this case, I used highballs and garnish with cinnamon whipped cream, grated cinnamon, and grated coffee. To make your cinnamon whipped cream add 1/2 cup heavy cream, 1/4 tsp. vanilla extract, and 1/4 tsp. ground cinnamon in the bowl of a stand mixer. Whip on high speed with the whisk attachment until thick peaks form. Spoon over the top of your drink and finish with grated cinnamon and coffee.

This Frozen Irish Coffee is not just perfect for St. Patrick’s Day but absolutely perfect to enjoy all Summer long. St. Paddy’s Day is the finish line of Winter for me. We’re SO close to Spring, it’s staying light out longer, and I can feel the brisk air finally starting to subside. If we can hold out a little bit longer, I promise there are sunny skies and warm days up ahead. You can bet I’ll be drinking quite a few of these Frozen Irish Coffees until next Fall. Hell, maybe I’ll even catch a flight down to NOLA to enjoy one at The Erin Rose. Cheers, Happy St. Patrick’s Day, and Happy ALMOST Spring everyone!! xo

Frozen Cantaloupe Daiquiri

August 26, 2017 by Natalie Leave a Comment

With the end of Summer just a month away I had an itch to make a frozen drink. What’s more fun than a frozen drink? Drinking one out of fruit, right? I have drunk many piña coladas out of a pineapple and was trying to brainstorm what other fruits I could possibly turn into a serving vessel. Watermelon has had its fair share of the spotlight this summer with being the perfect addition and vessel for frosé. While I was perusing the produce at my local market last week I spotted a cantaloupe and I knew this fruit was THE ONE. When perfectly ripe it is juicy, sweet and has a floral aroma which sounds perfect to pair with rum. My mind went directly to the daiquiri which is a classic and simple drink but can be completely transformed with the addition of some fresh fruit. So I present to you a Frozen Cantaloupe Daiquiri!

Frozen Cantaloupe Daiquiri, serves 1

1 1/2 oz. rum (I used Plantation Dark)

3/4 oz. rich simple syrup (cane or demerara sugar)

1/2 oz. fresh lime juice

1 cup of fresh cantaloupe

Cut your cantaloupe evenly into two and scoop out the seeds in center. Carefully scoop out the insides of the fruit and reserve the shells as your serving vessels. You can freeze the shells and the fruit beforehand. Using frozen fruit in drinks or smoothie bowls yields a better and more slushy consistency.

Add all your ingredients to your blender pitcher and blend with a cup of ice. Pour into a cantaloupe shell and garnish with a mint spring and a slice of lime.

This Frozen Cantaloupe Daiquiri is super fruity, refreshing, and so simple to make. I used dark rum in this cocktail because I thought the flavors would mesh well with the richness of the demerara simple syrup and floral aromas of the cantaloupe. Frozen recipes sometimes need to be reworked because of how much water content they have. I like to cut the citrus in half and up the sugar to compensate for all the dilution. Using a richer sugar for your simple syrup, like demerara or cane, instead of plain white sugar also helps to combat an over diluted and tasteless frozen drink. I hope these tips help you next time you’re making frozen daiquiris at home. I’m super excited about how this frozen drink in a fruit cup turned out. I hope you try this recipe at home and if you do don’t forget to chime in on the comments below. Cheers everyone! xo

Frozen Watermelon Margarita

July 13, 2017 by Natalie Leave a Comment

The temperature keeps rising and I find myself only wanting to make frozen drinks around here. Central AC is something I dream of one day having but for right now the bedroom is the only room that’s tolerable. So if I’m in the kitchen the drinks have got to be COLD! Plus, frozen drinks are super easy to make. You put all your ingredients in a pitcher and then let the blender do the work for you. No shaking or stirring, which also means less sweating. The result at the end? Mountains of icy-cold slushy goodness. Is your mouth watering? I’ve made a pretty simple variation on a tommy’s margarita (tequila, lime, and agave) and added fresh watermelon for a fruity and more refreshing summer version.

Frozen Watermelon Margarita

2 oz. Blanco Tequila (I used Omeca Altos)

1 oz. Lime Juice

3/4 oz. Agave Nectar

4-5 pieces of fresh watermelon

mint for garnish

Add all your ingredients to your blender pitcher, add ice (about a cup), and blend on smoothie setting. I love margaritas with salt, so don’t forget to salt the rims of your glasses and be generous! Garnish with a sprig of mint for fragrance and for pretties!

Check out my watermelon manicure!

Boom – it’s that easy! Now you can relax and enjoy the frosty, fruity goodness of this cocktail. It’s so good you can eat it with a spoon like sorbet and forget about the straw. Margaritas are such a versatile and simple cocktail you can basically make it with whatever fruit and herbs your heart desires. Depending on what you make it with it can be seasonally appropriate anytime of year. They also go perfectly in the company of tacos, a match made in heaven. I think next to my Avocado Margarita that I did for A Beautiful Mess, this watermelon version is up there on my list of favorites. It cooled me off and is the perfect summer time drink. Hope you’re all enjoying your summer. What have you been drinking at home? 🙂