Tropical Pineapple Lime “Faux-mosa”

Better late than never, right?

Two tall flutes of delicious Tropical Pineapple Lime "Faux-mosas." The perfect mocktail for any special brunch!
I received compensation to create this recipe for Drizly.

I hope you don’t mind this post hitting your inbox a little late this morning, but, trust me, there’s an important story behind it. Plus, this Tropical Pineapple Lime “Faux-mosa” I created in partnership with my friends at Drizly is too good to pass up!

So, here’s the thing. This post almost didn’t happen. I recently took a part-time copyrighting job with a local company, and let’s just say it’s been a bit of a challenge for me to find a new balance between the work I have on my plate from them, my own blog work and, well, LIFE. I’ve been working some late nights and completely ignoring my husband (sorry, babe!) just to make sure I continue to uphold the standards I’ve set on myself as a an entrepreneur and also now a part-time employee.

I knew I wanted to share this Tropical Pineapple Lime “Faux-mosa” with you all at some point, and I was hoping it would be today, but I was waiting to get word from my good friends at Drizly that it was okay to post this early. I was also jamming on an important project for my company and really had no time yesterday to write a witty post for you all anyhow.

A single, refreshing glass of a Tropical Pineapple Lime "Faux-mosa" for your next special brunch!

I had resigned myself to just skipping a post day (I usually post Mondays, Wednesdays and Fridays, with my Friday cocktail posts often being the most popular ones) which, for a perfectionist/Type A personality like me, is really hard to come to terms with. Anyone else feel me out there?

But I told myself, “You know what, it’s not worth the stress.” I did not have time to shoot another recipe and I REALLY wanted to be able to enjoy the weekend without beating myself up over something that, in the big scheme of things, is probably fairly insignificant anyhow. I bring this all up only because it seemed like a “big deal” to me, but with my goal of finding that healthy balance, both in life and in the kitchen, I thought it was really important for me to let you know that no, I don’t have it all figured out, and even I still struggle with not being perfect and knowing when I need to just let something go.

The good news is, I opened my inbox this morning and had the green light to share the recipe, so now you get to have some Tropical Pineapple Lime “Faux-mosas” in your life this weekend!

An overhead view of two delicious Tropical Pineapple Lime "Faux-mosas." Your next brunch celebration will never be the same with these mocktails!

And what a perfect weekend to have them. I don’t know about you, but we’re in the middle of a warming trend here in California, which means we’re looking at the high-80’s/low-90’s throughout most of the state. It’s also Father’s Day, so I’m hoping most of you will be doing something fun to celebrate with Tropical Pineapple Lime “Faux-mosas” in hand!

It’s no secret that I’m a big fan of mimosas. After all, I’ve only already posted four variations of them here on the blog (and if you need a refresher, those would be this Harvey Wallbanger Mimosa, this Peachy Tangerine Kombucha Mimosa, this Harvest Mimosa and, my latest, Sparkling Carrot Mimosas.) So when Drizly approached me and asked me to make a nonalcoholic brunch cocktail for them to share on their site, I knew a “faux-mosa” was my only answer.

All of the warm weather and sunshine these past couple of weeks has gotten me on a big tropical fruit kick, so I immediately started leaning that way for the direction I wanted to take with the drink. I also wanted something that was flavorful enough (but not too sweet) that sparkling water (instead of sparkling wine) wouldn’t dilute the taste too much. The pineapple-lime combination (plus a touch of coconut water to really bring out the “tropical-ness”) was the perfect answer!

These Tropical Pineapple Lime "Faux-mosas" are the perfect mocktail to serve at your next brunch!

I also love that this drink is legitimately healthy AND hydrating, so you can enjoy a few Tropical Pineapple Lime “Faux-mosas” at brunch and still be awake and ready to take on the rest of your day. Although, if you just can’t pass up the sparkling wine at brunch (and I don’t blame you,) subbing in the boozy stuff for the sparkling water would be perfectly acceptable 😉

You can check out the recipe for my Tropical Pineapple Lime “Faux-mosa” on Drizly.

I hope you all have a lovely weekend filled with many tropical drinks! xx

Pineapple Orgeat Fizz

Time to break out the summer cocktails and mocktails!

A refreshing Pineapple Orgeat Fizz that can be made with or without alcohol. The perfect drink for summer!

Don’t get me wrong, I love my spring drinks featuring rhubarb and cherries just as much as the next person, but as soon as Memorial Day passes, I start thinking about all things refreshing and summer-y. Like this Pineapple Orgeat Fizz! OMG you guys, I’m pretty excited about this. And not because it tastes just as good as a mocktail as it does a cocktail.

I was first introduced to the idea of a non-alcoholic Orgeat Fizz (which utilizes lemon instead of pineapple) when I was in my first trimester and still trying to hide the fact that I was pregnant from most of the general public. I had a networking get-together with some local blogger babes at Santa Barbara’s one and only tiki bar (yes, we have a neighborhood tiki bar, fancy that!) and quietly asked the bartender to whip me up his favorite mocktail. He proceeded to fill a sufficiently iced glass with fresh lemon juice, orgeat and soda water. So easy and soooo delicious.

A single glass of the refreshing Pineapple Orgeat Fizz.

Now I know some of you are wondering what the heck orgeat is, so let me fill you in. Orgeat is basically liquid marzipan. It’s a creamy white cocktail mixer that you’ll easily find at your local BevMo next to all of your other mixers, bitters, etc. (or on Amazon.) It’s perhaps most famously added as a discreet ingredient in mai tai’s, but can be used in so many other delicious ways as well, like these Grapefruit Coladas on the Rocks.

So because of my recent summer obsession (and my desire to now post both alcoholic and non-alcoholic beverages due to my current preggo state) I decided to do a little riff on the classic Orgeat Fizz and completely “summer-fy” it!

One of my absolute favorite summer fruits is pineapple. I could probably easily eat an entire one by myself if I didn’t care about inflaming all of my taste buds from all of the acidity. I most definitely picked up two whole pineapples for our trip to Tahoe this weekend and I’m pretty sure I ate at least 75% of it by myself. Is it a valid excuse if I say it was because Baby Girl liked it?

Anywho, maybe it’s just been on my brain lately but I thought pineapple would be the perfect way to jazz up my Orgeat Fizz. And we all know that pineapple’s tropical tendencies make it a natural pairing for rum, so I knew right away how I was going to booze this Pineapple Orgeat Fizz up for all of you out there who can still imbibe (luckies!)

A landscape shot of two icy cold Pineapple Orgeat Fizzes. The perfect cocktail or mocktail for summer!

Aside from the aforementioned pineapple juice, orgeat and club soda, there’s just one more ingredient that really puts BOTH of these drinks (cocktail or mocktail) over the top, and that’s just a little squeeze of fresh lime juice, adding just the perfect touch of acidity.

Now if a Pineapple Orgeat Fizz isn’t the perfect summer drink, please tell me what is? I mean, I’m even going to venture out there and guess that children not yet of drinking age will be downing these at your next pool party. With all of that yummy flavor going on in there, who can blame them?

An overhead shot of two Pineapple Orgeat Fizzes.

I hope you all have some fun and exciting plans for this first “unofficial” summer weekend of June. We’ve got a fundraiser to attend on Saturday and a birthday party to attend on Sunday, so we’ll just be partying all weekend. And you can bet I’ll have a Pineapple Orgeat Fizz in hand!

This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

Pineapple Orgeat Fizz
Prep Time
5 mins

A refreshing summer cocktail full of tropical pineapple, lime and almond flavors that's just as delicious with alcohol as it is without!

Course: Drinks
Servings: 1 cocktail
Author: CaliGirl Cooking
  • 3/4 ounce orgeat
  • 2 ounces pineapple juice
  • 4 ounces club soda
  • Juice of 1/4 lime
  • 1 1/2 ounces of your favorite rum (optional)
  • Pineapple wedge to garnish
  1. Combine all ingredients in a tall glass filled with crushed ice. Stir to combine and garnish with a pineapple wedge.

Pineapple Orgeat Fizz |

Superfood Pina Colada

We’re keeping it healthy(ish) and green this St. Patrick’s Day!

Superfood Pina Colada |

That’s right, this Superfood Pina Colada gets its vivid teal green color from our favorite superfood – spirulina! I’m just so over the top excited about not only the refreshing, tropical taste of this beautiful libation, but the gorgeous hue. And it’s all natural! How about that.

We’re pretty lucky that St. Patrick’s Day falls on a Friday this year, not only because we have two whole days to recover afterwards, but also because that means I get to bring you a fun cocktail to celebrate! And fun this is.

I’m really expanding the horizons here with this Superfood Pina Colada. After all, it’s only the second frozen drink I’ve featured on this here blog (after this Frozen Cantaloupe White Wine Sangria) as well as just the second superfood cocktail (after this Turmeric Gin and Ginger Cocktail, which was a HUGE hit.) I figured it was high time for me to start padding the portfolio in these areas, and our Superfood Pina Colada did not disappoint.

Superfood Pina Colada |

Here’s the trick with anything you’re adding spirulina too: be sure to add tons of other delicious flavors! In fact, you might be a bit put off by the smell of spirulina when you first open the jar, but have no fear, when mixed with plenty of fruity pineapple and creamy coconut flavor, any off-taste is gone and all you’re left with is this beautiful color!!

The other great thing about this Superfood Pina Colada is that the recipe makes multiple servings. Perfect for a party! After whirring all of the ingredients together in the blender, you’ll end up with four small or two very large drinks – and if you go with the small servings, this is actually quite a low potency cocktail, which means you can drink more than one without worrying about a headache the next day!

As always, I tried to minimize any artificial sweeteners and stick with as many fresh ingredients as I could. This means that, in addition to the spirulina and requisite rum, all you’re going to need is some coconut milk, frozen pineapple, and pineapple juice. No crazy liqueurs or overly-sugary syrups needed. Oh, and a blender. You’re definitely going to need a blender.

Superfood Pina Colada |

And if you’re wondering where you can find spirulina, simply head to your nearest Whole Foods or health food store, or hop on to the every-trusty Amazon! It’s pretty easy to find these days, so don’t even worry about that.

No matter what your plans are this St. Patrick’s Day, I hope they involve these Superfood Pina Coladas in some way. The hubs and I aren’t up to anything too exciting, most likely going downtown for a bit to support some of his accounts and possibly stopping by a show our friends’ band is putting on at a local restaurant.

The good news is, if you don’t have time today to make these Superfood Pina Coladas, they’re perfectly acceptable any time of the year, especially with all this warm weather we’ve been having! And if you’re on the East Coast hunkering down for winter storm Stella, why not mix some of these up to transport yourself to a tropical vacation somewhere?

Superfood Pina Colada |

I hope you all have a safe, superfood cocktail-filled day and weekend! Xo

Superfood Pina Colada
Prep Time
10 mins

The classic pina colada gets a healthy twist (and it's beautiful color!) from the addition of the trendy superfood, spirulina. 

Course: Drinks
Author: CaliGirl Cooking
  • 4 ounces white rum
  • 1 13.5 ounce can coconut milk
  • 1 teaspoon spirulina
  • 2 cups ice
  • 3 1/2 cups frozen pineapple
  • 6 ounces pineapple juice
  • Pineapple wedges for garnish (optional)
  1. Place all ingredients in a blender and puree on high until everything is combined. Pour into glasses and garnish with a pineapple wedge, if desired.

Superfood Pina Colada |

Pineapple, Fennel and Lychee Shrub

Have you heard the news? Shrubs are so hot right now!

Pineapple, Fennel and Lychee Shrub |

At least in Santa Barbara, but looking at our hip, vibrant cocktail scene (thank you, shmancy college town) I’d venture to guess that shrubs are taking the mixology nation by storm. This Pineapple, Fennel and Lychee Shrub has quickly become my go-to cocktail/mocktail (yes, there are both alcoholic and non-alcoholic versions) and I’m pretty sure you’re going to love it just as much as I do.

Believe it or not, shrubs have actually been around since the colonial era in the late 16th century. The original definition of a shrub (according to good ol’ Wikipedia) is a vinegared syrup mixed with water, spirits or carbonated water. Back in the day, shrubs were useful for many reasons: they were easy to smuggle across country borders, they had “medicinal” qualities, and they were a way to preserve spring and summers’ bounties of fresh fruits to enjoy deep in the heart of winter.

I have to admit, I had heard a lot about shrubs, but hadn’t really delved into exploring them until recently. I ordered a Pineapple Ginger Shrub when we were trying out a new bar in town a couple of weeks ago, and I couldn’t get enough! I ordered mine straight up with carbonated water, which was delicious enough, but the bartender assured me it tasted even better with alcohol added to it. Now that I’ve tried a bunch of different concoctions out myself, I don’t doubt him!

After enjoying my Pineapple Ginger Shrub so much, I knew I wanted to try my hand at making something similar at home. My first task was getting my hands on some drinking vinegar, which proved easy enough with a quick search on Amazon. As soon as my eyes came across McClary Bros.’ Pineapple Fennel Seed flavor, I knew I had to order it. Two days later, the drinking vinegar was on my doorstep and I was ready to shrub it up.

Pineapple, Fennel and Lychee Shrub |

Now, like most drinking vinegars do, I knew this tart elixir was going to need some sweetening up. When I found myself in the Asian section at my local grocery store looking for a completely unrelated ingredient, my eyes fell on good ol’ canned lychee. (My fave! I’ve even made my own signature cocktail out of it, the Lychee Lightning.) I had a sneaking suspicion that it would be the perfect sweetener for my Pineapple and Fennel Seed drinking vinegar, and boy was I right! The Pineapple, Fennel and Lychee Shrub was born.

But enough of me gushing about my newfound love for this (apparently) OG ingredient, let’s get to the recipe! This one’s a little different than my usual cocktail posts, because the base recipe is actually the non-alcoholic version. Don’t fret, though, because I tasted through a few different options for alcoholic additions (oh, the things I do for you) and have included my notes/recommendations on those as well.

Once you have all of the ingredients, this Pineapple, Fennel and Lychee Shrub comes together in no time at all. There’s no pureeing or shaking or cutting or peeling, just a simple stir of the base ingredients and a top-off of club soda.

Pineapple, Fennel and Lychee Shrub |

If you don’t have a grocery store with a good Asian section near you, have no fear, the canned lychees can also be found on Amazon along with the McClary Bros. Pineapple and Fennel Seed Drinking Vinegar.

Finally, there’s a reason I chose to share this with you today, as we head into this food and booze-filled Super Bowl weekend. This Pineapple, Fennel and Lychee Shrub is THE perfect drink for sipping on while you’re watching the big game, because the amount of alcohol you add (if you choose to add any at all) is completely up to you. I recommend 1.5 ounces for a regular cocktail strength, but you could easily use less if you want to pace yourself, or forego it altogether if you’re the DD (while still enjoying a tasty drink to boot!)

And if you want to make this before you have time to get a hold of this particular shrub, I highly recommend you use whatever flavor you can find and try your hand at a winning flavor combination. The possibilities are endless!

Pineapple, Fennel and Lychee Shrub |

Pineapple, Fennel and Lychee Shrub

A delicious, refreshing drinking vinegar concoction that can be made with or without alcohol with the distinguishing flavors of pineapple, fennel seed and lychee.

Course: Drinks
Servings: 1 cocktail
Author: CaliGirl Cooking
  • 1 1/2 ounces McClary Bros. Pineapple and Fennel Seed Drinking Vinegar
  • 2 ounces lychee juice (from canned lychee)
  • 1 1/2 ounces alcohol of your choice (optional, see notes for recommendations)
  • 4 dashes Angostura bitters
  • Club soda
  1. In a tall glass, combine drinking vinegar, lychee juice, alcohol (if using) and bitters. 

  2. Fill glass ¾ of the way full with crushed ice.

  3. Top with club soda.

Recipe Notes

If you’d like to add alcohol to your shrub, follow these recommendations based on your personal preferences: Add white rum for a tropical feel, add gin for a more floral taste, add vodka to keep the current flavor profile but give the drink some kick, and add whiskey to bring out the spicier notes. My personal favorites were the rum and the gin!

This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

Pineapple, Fennel and Lychee Shrub |

Tropical Matcha Chia Pudding

Full-on long weekend recovery mode right here.Tropical Matcha Chia Pudding | CaliGirl Cooking

And this Tropical Matcha Chia Pudding is helping us keep on keepin’ on.

How was everyone’s long weekend? Do anything fun? Eat (or drink) anything delicious? Tell me, tell me! I want to hear all about it. This Labor Day weekend was a tad bittersweet for us. When it comes to long weekends, we’re usually the ones to jump at the chance to go on a short trip somewhere or go visit our family. Unfortunately, due to recent injuries, we had to stick at home this year, but we still managed to squeeze in some fun!

The best part was all of the delicious food and drink that were consumed. We attended a Convention of Cocktails on Sunday (yep, my friends are the coolest and have cocktail competitions for their birthday parties) and my good friend Dez hosted a CaliGirl Cooking Night for me last night!

Guys, this was soooo fun and I highly recommend that all of my food blogger friends jump on this train. Basically, Dez invited over a bunch of our friends, and asked each person to contribute a dish using a recipe from my blog. Everyone was told to come armed with empty stomachs and feedback for how easy the recipe was to follow, whether I missed anything in my instructions, if there was a part they didn’t understand, etc. Let me tell you, it was just EPIC and my heart felt so full seeing everyone enjoying all of the recipes I work so hard to create for you all.

It was also the perfect way for me to do a “soft” kick-off for my newest venture, Celebrations by CaliGirl Cooking! Yes, that’s right, this gal is stepping into the menu planning/food and beverage consultation world and I couldn’t be more excited. In a nutshell, I’m here to help anyone (including you!) that needs just a little (or a lot of) guidance in planning a menu for any special occasion you may be celebrating. I’ll have more details coming to the site soon, but in the meantime, if you’re curious, drop me a line. I always love to hear from you!

Tropical Matcha Chia Pudding | CaliGirl Cooking

But as per usual, I’m digressing again. What I REALLY want to tell you guys about today is this Tropical Matcha Chia Pudding, because I’m pretty darn excited about it. As I mentioned when I made these Coconut-Vanilla Chia Pudding Parfaits, it took me a while to jump on the chia pudding train. I always add chia seeds to my smoothie in the morning, but for that very reason it took me a while to feel the urge to make some other sort of breakfast involving the gelatinous superfood.

You may have seen a little teaser for these during my @bloglovin_food Instagram takeover this past weekend, and I’ve been getting so many requests for the recipe! Well wait no longer, my friends, it’s coming right at ya today.

To be honest, I was so surprised at how easy it was to make a matcha version of chia pudding. Like, why haven’t I been seeing more of this all over the inter-webs? Seriously, so simple. Much like our beloved matcha lattes, we just whisk matcha powder into almond milk, and then we add the chia seeds and just a touch of honey. Pop it in the refrigerator overnight and you’ll be ready to enjoy Tropical Matcha Chia Pudding first thing in the AM!

Tropical Matcha Chia Pudding | CaliGirl Cooking

Seriously, aside from chopping up the macadamia nuts and pineapple, there will be no other prep time required once you pull this pudding out of the refrigerator. If that’s not considered a grab-and-go breakfast, I don’t know what is!

Before I leave you with the recipe, let me just say that this Tropical Matcha Chia Pudding has got alllll the right flavors. The soft and silky matcha chia pudding is balanced out by the crunch of the macadamia nuts and the sweet hit from the fresh pineapple. And the coconut! We can’t forget the coconut. Because could we really call this a TROPICAL Matcha Chia Pudding without it?

Tropical Matcha Chia Pudding | CaliGirl Cooking

Tropical Matcha Chia Pudding

10 minutes

Cook Time: 8 hours

Total Time: 8 hours, 10 minutes

Yield: Makes 2 large or 4 small servings

A tropical twist on the favorite overnight chia pudding recipe, featuring matcha powder, fresh pineapple, macadamia nuts and toasty coconut.



  1. Pour matcha powder into almond milk and whisk vigorously to combine (try to get as many chunks of the matcha out as possible.) Whisk in honey, then add chia seeds.
  2. Let sit for 10 minutes, and then stir again, breaking up any large chunks of chia seeds. Place in refrigerator at least 8 hours or overnight.
  3. In the morning, remove chia pudding from the refrigerator. Scoop into individual serving vessels and top with macadamia nuts, pineapple and coconut flakes.
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*This post contains affiliate links. As always, all thoughts and opinions are my own.


Tropical Matcha Chia Pudding |

Little cup o’paradise!