Superfood Pina Colada

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

Superfood Pina Colada | CaliGirlCooking.com

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 | CaliGirlCooking.com

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 | CaliGirlCooking.com

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 | CaliGirlCooking.com

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

Superfood Pina Colada | CaliGirlCooking.com
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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
Ingredients
  • 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)
Instructions
  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 | CaliGirlCooking.com

Belizean 75

This drink is brought to you with so much looooove.

Belizean 75 | CaliGirlCooking.com

I know Valentine’s Day is behind us, but this Belizean 75 holds a very special place in my heart for multiple reasons.


First, you all know that the French 75 is one of the hubs’ and my absolute favorite cocktails, so much so that it was one of the two signature drinks we served at our wedding. I mean, anything involving both bubbles AND gin is a winner in my book. I love them both to pieces.

Second, we first got to taste a “Belizean 75” on our honeymoon shortly thereafter which, although not quite what we expected, did have a few fond memories going for it. This drink is definitely one of them and I can’t believe it’s taken me so long to make my own version at home.

I ordered the Belizean 75 the day we got back to our resort after being evacuated due to the hurricane, and, let me tell you, after being stuck in a $100 a night eco-lodge that flooded and had no power OR water after the storm hit it was like tasting the nectar of the Gods. Forget the plentiful glasses of red wine and steaming seafood platters that were constants at our Francis Coppola-owned resort, I just wanted this incredibly cool and refreshing cocktail on repeat.

Belizean 75 | CaliGirlCooking.com

The main difference between a Belizean 75 and a French 75 is that local rum is used in place of gin, and any variety of local citrus is used in place of the standard lemon juice. I’m not too sure what variety of citrus they used at the Turtle Inn, but I had some blood oranges laying around and boy, did they add just the right zing of color to this cocktail!

I love this cocktail because it is incredibly easy to make and uses very few ingredients, ones you’ll likely have on hand already without requiring an extra trip to the store. All you’re going to need is sparkling wine, rum and fresh-squeezed citrus juice! I would just recommend that whatever citrus juice you use isn’t too tart, since there is no added sweetener in this drink (bonus – less of a hangover the next day!)

Belizean 75 | CaliGirlCooking.com

The blood oranges I used were perfect and lent that lovely pinkish hue. Despite what it looks like in the photos, I did use the exact same amount of blood orange juice in each drink, the pulp of one of the blood oranges was just a lot darker than the other. But that’s nature for ya!

Now I know today isn’t a “special” Friday per se (although if you ask me, every Friday is pretty dang special) but that’s no excuse to forego making a Belizean 75 or two. Whether you’re getting together with girlfriends or just want an easy at-home Happy Hour drink for you and your honey, this cocktail will do the trick. And with another round of nasty weather headed our way, I’d say we need as many tropical drinks as we can get to make us forget all the rain. Am I right?

Belizean 75 | CaliGirlCooking.com

Stay safe and dry this weekend my friends! Xx

Belizean 75 | CaliGirlCooking.com
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Belizean 75
Prep Time
5 mins
 

This cocktail is a fun, tropical riff on the classic French 75, using local rum instead of gin and fresh blood orange juice instead of lemon. The ultimate refresher!

Course: Drinks
Servings: 1 cocktail
Author: CaliGirl Cooking
Ingredients
  • 1 ounce fresh blood orange juice (or other fresh citrus juice)
  • 1 ounce rum
  • 4 ounces sparkling wine
Instructions
  1. Combine orange juice and rum in the bottom of a champagne flute. Slowly pour the sparkling wine over top. Garnish with a blood orange wheel, if desired.

Belizean 75 | CaliGirlCooking.com

Total Eclipse

I’m going creepy-crawly on you today!!

Total Eclipse | CaliGirlCooking.com

Look at that dark-as-night cocktail. So spooky! The Total Eclipse is here to stay, at least until Monday 😉


Since I’m going to be in Hawaii with my pops for Halloween (hunkered down in our hotel chowing on some sort of Korean takeout, no doubt, because no way will we be venturing into the streets of Waikiki on such a crazy evening), I figured I’d start the celebration a little early and make an eerie black cocktail to get in the Halloween spirit.

My secret to the crazy color of this tasty Total Eclipse? Activated charcoal! Guys, I think I may have found a new favorite ingredient for turning any and all recipes the darkest shade of black.

Total Eclipse | CaliGirlCooking.com

I have to admit, I’m not the first one to jump on the activated charcoal cocktail bandwagon. I first tried a drink using this new “it” ingredient when I attended this year’s Santa Barbara Fermentation Festival Cocktail Competition. The theme was “Year of the Mule,” and I’m pretty sure I tasted every single version of a mule under the sun. The one with the activated charcoal really stood out, though. Not necessarily because of the taste (it was reminiscent of some sort of tincture or cough medicine), but because of the crazy color! I immediately knew I had to do some research on this new and intriguing ingredient.

Lucky for me, Amazon now sells everything under the sun, and I was easily able to snag an ample bag of activated charcoal. Now I just had to figure out what to do with it!

A quick brainstorm sesh with the hubs (my go-to for all things cocktail) led to using some sort of white rum. Maybe the midnight color of the charcoal made us think of pirates? No idea. We just knew we didn’t want to use any alcohol that had any color to it, so as not to mess with the already inky color of the drink.

Total Eclipse | CaliGirlCooking.com

Activated charcoal doesn’t have much of a taste to it, which makes it perfect for mixing into cocktails just for color. When I was researching, I found an article from Food & Wine stating that bartenders used to use squid ink to lend a black-ish color to their drinks. Unfortunately, this was a bit limiting, as the squid ink imparted somewhat of a saline flavor into whatever they were making. With the activated charcoal, you don’t have to worry about that!

Because there’s not much taste, I decided to make a slightly modified version of my favorite light rum cocktail that has loads of flavor – the mojito! Of course, I had to tinker with it a bit to make it my own, and thus the Total Eclipse was born. Pretty spooky-cool, huh?

The recipe is incredibly simple. You’ll need all of the basic mojito ingredients – white rum, lime juice, fresh mint, simple syrup, soda water – plus some angostura bitters. Don’t leave these out! They were the final nail on the coffin for this drink (pun completely intended.) And of course, we can’t forget the star of the show, the activated charcoal!

Total Eclipse | CaliGirlCooking.com

We’re going to muddle, shake and stir for this Total Eclipse, because we need all of the flavors to combine “just so.”

We first muddle the fresh mint with the simple syrup right in the glass.

Now we throw the rum, activated charcoal, and lime juice into a cocktail shaker with a good dose of ice and give it a good shake.

Next step is to pour this into the glass with the muddled mint, ice and all.

A splash of soda water, a dash of angostura bitters, and a little stir, and you’re good to go!

I don’t know what your plans are for the weekend (or Halloween, for that matter,) but if you’re looking to scare a delicious drink into someone, this Total Eclipse is most definitely your answer.

You’ll have to mix some up and enjoy them for me while I’m busy eating my way through Oahu!

Total Eclipse | CaliGirlCooking.com

Total Eclipse | CaliGirlCooking.com
Print
Total Eclipse

A spooky, jet-black cocktail just in time for Halloween! Activated charcoal lends the inky color, while rum, fresh mint and lime juice give it all the flavor.

Servings: 1 cocktail
Author: CaliGirl Cooking
Ingredients
  • 3/4 ounce simple syrup
  • 5-7 fresh mint leaves
  • 2 ounces white rum
  • 1/4 teaspoon activated charcoal
  • 1/2 ounce fresh lime juice
  • 2 ounces soda water
  • 2 dashes Angostura bitters
Instructions
  1. Place simple syrup and mint leaves in the bottom of a rocks glass and muddle to combine.

  2. In a cocktail shaker loaded with ice (about enough to fit in the rocks glass), add the white rum, activated charcoal and lime juice. Shake vigorously for 15 or so seconds, then pour into rocks glass.

  3. Top with soda water, then bitters. Stir to combine all of the ingredients. Garnish with a fresh mint sprig, if desired.

Recipe Notes

Click the links in the body of the blog post to purchase activated charcoal from Amazon.

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!

Total Eclipse | CaliGirlCooking.com

 

Trick or treat?!

Belizean Rum Punch

Hello from Placencia, Belize!

Belizean Rum Punch | CaliGirl Cooking

Boy, has it been an amazing week so far. We arrived at our resort on Monday afternoon, and have been truly soaking it all in. We’ve had the perfect balance of adventure and relaxation, even despite a few thunderstorms here and there. That’s just what we get for going to Belize during its rainy season!


Nevertheless, we’ve hiked, traveled to private islands, snorkeled, gotten pampered at the spa…It’s not going to be easy hopping on a plane to leave bright and early tomorrow morning!

We’ve also most definitely been enjoying all of the local food and drink over this past week. We sprang for the all-inclusive package at our resort, and let me just say they have been feeding us well! Lots of seafood, lots of fresh fruit and veggies and definitely lots of delicious cocktails.

Belizean Rum Punch | CaliGirl Cooking

Since we’re in Belize right now, I thought that for this week’s cocktail I’d share a local classic – Belizean Rum Punch! This drink is all things tropical – coconut, rum and pineapple come together to transport you to your own private island. It’s somewhat similar to a Mai Tai, but gets its own unique twist with a couple of special ingredients.

I have to admit that I’m no alcohol-layering expert, so don’t get put off by this drink looking like Pepto Bismol. I promise it doesn’t taste anything like it! It’s simply the grenadine and the coconut milk coming together that gives it that bright pink hue. And it’s so delicious!

Belizean Rum Punch | CaliGirl Cooking

I’m going to keep this post short (because I want to enjoy every last minute we have here in this beautiful place!) but trust me when I say you want to give this Belizean Rum Punch a shot ASAP. You all may not be in Belize with us, but in this summer heat I know you’ll enjoy it just as much as we have been! XO

Belizean Rum Punch

5 minutes

Total Time: 5 minutes

Yield: Makes one cocktail

A delicious cocktail hailing from Belize, featuring pineapple, coconut and rum that will transport you to a tropical hideaway.

Ingredients

  • 1 ounce white rum
  • ½ ounce Grenadine
  • ½ ounce sweet ‘n’ sour mix
  • ½ ounce orange liqueur
  • ¼ cup coconut milk
  • ¾ cup pineapple juice
  • 1 ounce dark rum

Instructions

  1. Combine all ingredients except dark rum in a cocktail shaker with ice.
  2. Pour into a highball glass.
  3. Float dark rum on top.
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https://www.caligirlcooking.com/belizean-rum-punch/

 

Belizean Rum Punch | CaliGirlCooking.com

Now please excuse me while I go enjoy my tiki drink.

Orange-Mango-Coconut Boozy Bobas

Why, oh why did I not think of this sooner?

Orange-Mango-Coconut Boozy Boba | CaliGirl Cooking

I’ve taken the Taiwanese frosty favorite bubble tea (or boba) and turned it into a cocktail. Yes sireee I sure did. It was the perfect refresher on Sunday afternoon when we returned from the 110 degree heat of San Luis Obispo/Santa Margarita. Chris and I sucked these Orange-Mango-Coconut Boozy Bobas down like we were coming off of a weekend full of too much laughter and indulgence (oh wait, we were, weren’t we?) And with the holiday weekend upon us, I’m sure those remaining tapioca pearls (i.e. the “bubbles”) will be put to VERY good use.


Speaking of, what are everyone’s plans? We’re looking forward to spending some time down at the beach and on our friend’s yacht watching the fireworks on the 4th of July, and we’re sooo hoping to get our tan on since our wedding is now less than a month away…eeek! June gloom please stay away because this bronzin’ progress needs to start, like, ASAP.

So, for those of you who have never heard of bubble tea or boba before, allow me to give you some background. Boba originated in Taiwan in the 1980’s and it has really taken off since then. I first started drinking it when I lived in Hawaii, and boba shops have slowly been popping up all over the rest of the U.S. ever since (in fact, we have our very own “805 Boba” at the mall here in Santa Barbara!) There are two generic categories of boba, the first being a mix of fruit and some sort of milk and the second being the fruit mixed with just ice and syrup for a more “slushy” version. Add some chewy tapioca balls to either of these combos and you have your bubble tea. The trick is slurping it up with a specially designed, ultra-wide straw so you get the tapioca balls and the fruit mixture in every single sip. It’s refreshing because of the fruit, yet strangely satisfying because of the chewiness of the tapioca. These could certainly pass as a snack!

Orange-Mango-Coconut Boozy Boba | CaliGirl Cooking

Although boba is typically made with a powdered non-dairy creamer or a sweetened condensed milk, I opted to go the more tropical (and healthier) route and use coconut milk for these Orange-Mango-Coconut Boozy Bobas. I figured we’d get plenty of sweetness from the fruit. And boy was I right?

I used a combination of fresh whole mango (cut off the pit, of course) and fresh orange juice with the coconut milk, and added in a hefty amount of ice to get the mixture nice and frothy. You could certainly also use frozen mango chunks and less ice and come up with an even creamier frozen consistency, I just had a ton of fresh mango on hand that I needed to use up. The only other ingredients we need to take this drink from “wow” to “wowza” are the tapioca pearls (which you can find here on Amazon, along with the special straws, so convenient), some white rum, and a little squeeze of fresh lime juice. Tropics – we’re comin’ for ya!

Orange-Mango-Coconut Boozy Boba | CaliGirl Cooking

Now, don’t be intimidated by these odd-looking tapioca pearls (they really look like little turds, pardon my French.) I had never cooked them before either, but it was so easy! Just a little boiling on the stove and tossing in honey and you’ll be good to go. Have no fear.

So, first step would be to “cook” the tapioca pearls, and then set them aside in their cozy honey bath while you make the frozen concoction. Blend together the mango, orange juice and coconut milk, then add in the lime juice, ice and rum.  Scoop the boba into the bottom of the glasses you’ll be serving in, then top them with the slushy, frothy, creamy, delicious Orange-Mango-Coconut mixture. Before you know it, you’ll have your Orange-Mango-Coconut Boozy Bobas in hand sitting out in the warm sun. Does it get any better than that?

Orange-Mango-Coconut Boozy Boba | CaliGirl Cooking

Orange-Mango-Coconut Boozy Bobas

10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: Makes 2 large or 4 small cocktails

An adult spin on the classic Taiwanese bubble tea or "boba." Refreshing orange, mango and coconut with the slightest hint of rum.

Ingredients

  • 1 cup tapioca pearls
  • 2 teaspoons honey
  • 4 mangos, peeled and cut off the pit
  • Juice of 2 large oranges
  • 1 cup coconut milk
  • 4 ounces white rum
  • 4-5 cups ice
  • Juice of ½ to 1 lime

Instructions

  1. Cook tapioca pearls according to package directions. Once drained, stir in honey. Set aside.
  2. In a blender or food processor, combine mango, orange juice and coconut milk. Pulse until puree forms. Next, add rum, ice and lime juice and blend again until mixture is even and frothy.
  3. Scoop a couple of tablespoons (depending on how much boba you want in your drink) of the tapioca pearls into each glass. Pour orange-mango-coconut mixture over top. Add an [extra-wide straw|Cook tapioca pearls according to package directions. Once drained, stir in honey. Set aside.
  4. In a blender or food processor, combine mango, orange juice and coconut milk. Pulse until puree forms. Next, add rum, ice and lime juice and blend again until mixture is even and frothy.
  5. Scoop a couple of tablespoons (depending on how much boba you want in your drink) of the tapioca pearls into each glass. Pour orange-mango-coconut mixture over top. Add an extra-wide straw and enjoy!
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https://www.caligirlcooking.com/orange-mango-coconut-boozy-bobas/

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