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
Print
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

Prickly Pear Margarita

From here on out, I think every Friday’s going to need to involve a hot pink cocktail!

Prickly Pear Margarita | CaliGirlCooking.com

I’ve discovered the deliciousness that is prickly pear syrup and I’m not sure I’m going to want to make any cocktails other than Prickly Pear Margaritas ever again.


But seriously, how fun is this color?? I absolutely love it, and once you give a Prickly Pear Margarita a shot you’re going to love it too. Promise.  It’s the perfect sweet and sour combo, with just FOUR ingredients. And since the prickly pear syrup is available on Amazon Prime, the hardest ingredient to track down just might be the Pear William Liqueur (although a quick trip to your local liquor store should do the trick.) If that doesn’t sound like the perfect drink to make this weekend (Oscar-viewing party cocktail, anyone?) I don’t know what does.

Prickly Pear Margarita | CaliGirlCooking.com

Speaking of this weekend, we’re up in NorCal again today because the hubs had some work stuff to take care of, so naturally we decided to turn it into a little vacation. We apparently didn’t get enough of Wine Country in our short 24 hours there last weekend, so we’re heading to St. Helena today after my man is done with work and going to continue our fun. We’re so lucky to have so many friends and places to stay up there, it makes it so much easier for all of these quick, last-minute trips. We’re pretty tuned into the Napa Valley scene since we’re up there so much, but if you have any special suggestions of things we should do or places we should go, please send them my way!

But back to this Prickly Pear Margarita, because I certainly don’t intend to glaze over the fact that this cocktail is just soooooo good. I was reading an article recently in one of the many food magazines I subscribe to (I think it was Bon Appetit) and they were going on about how prickly pear (which is actually a cactus, not a fruit at all) is a hot new ingredient, especially in the health/wellness/spa scenes is dry, arid areas like Arizona. I was instantly intrigued, and of course turned to my trusty Amazon to see if any sort of prickly pear flavoring was something I could get a hold of. I was in luck! This prickly pear syrup showed up at my doorstep two days later and I was giddy with excitement when I saw the neon pink hue.

Prickly Pear Margarita | CaliGirlCooking.com

As I mentioned, this cocktail is SUPER easy and low maintenance once you have all of the ingredients on hand. Of course we need tequila (because you can’t have a margarita without tequila), and I prefer the clear version as opposed to golden (I find it gives me a little less of a headache after drinking.)

After that, we’ll need our prickly pear syrup, and in place of the usual Triple Sec or Cointreau, we use the aforementioned Pear William Liqueur. Like I said, you should be able to find this at any legit liquor store and, once you buy it, it should last quite a while.

The final touch is a squeeze of fresh lime juice, which again is a must for any margarita. A quick shake in the cocktail shaker, and your Prickly Pear Margarita is ready in less than 20 seconds. I opted to leave my glass rims bare (save for a wedge of lime) because I’m not a huge salt fan, but you certainly could add some for an additional dimension of flavor.

I love that this cocktail is so simple, yet such a stunner and sure to be a crowd pleaser. You certainly don’t need an occasion to mix up a batch, but I’m certain some Prickly Pear Margaritas would go over just fine at any number of events…bridal showers, baby showers, bachelorette parties, you name it.

Prickly Pear Margarita | CaliGirlCooking.com

Whether you make it now or later, you’re definitely going to want to keep this recipe and some prickly pear syrup in your arsenal, ready to mix up at a moment’s notice!

Prickly Pear Margarita | CaliGirlCooking.com
Print
Prickly Pear Margarita
Prep Time
5 mins
 

The most vibrant margarita you've ever seen! Prickly pear syrup lends the perfect fruity and colorful touch to the classic Mexican cocktail.

Course: Drinks
Servings: 1 cocktail
Author: CaliGirl Cooking
Ingredients
  • 2 ounces white tequila
  • 1 ounce Pear William liqueur
  • 1 ounce prickly pear syrup
  • Juice of 1/2 a lime
Instructions
  1. Combine all ingredients in a cocktail shaker with ice. Shake vigorously for 10-20 seconds and pour contents (including ice) into a margarita or rocks glass. Garnish with a lime wedge and enjoy!

Recipe Notes

You can purchase prickly pear syrup here.

Prickly Pear Margarita | CaliGirlCooking.com

Spiked Maple Rosemary Lemonade

Happy, happy fall!

Spiked Maple Rosemary Lemonade | CaliGirlCooking.com

Tell me, is it fall where you live yet? Because it sure as heck isn’t here. I’m trying to make as many fall-ish warm weather recipes as possible right now, and this over-the-top Spiked Maple Rosemary Lemonade is really filling the bill.


We’re facing above-average temps for this weekend, and as much as I’m looking forward to beautiful weather for my morning beach volleyball games on Sunday, my heart is aching for all those who have been affected by the crazy fire season we’ve been having here on the Central Coast. The latest has been an over 10,000 fire acre near Vandenberg Air Force Base, and sadly two days ago we lost one of the brave, heroic firefighters in a car accident on his way to the blaze with more water supply. It was a heart-wrenching sight when, around 2:00pm, all of the freeway overpasses in town were lined with firefighters and their trucks, gazing towards the north in salute to their fallen fellow man.

It seems these men and women who fight the area’s fires have been working tirelessly for days on end, and I’m hoping they get a break soon. My heart is with all of those fighting and I so wish I could deliver some of these refreshing Spiked Maple Rosemary Lemonades to the crews at the end of their shifts. They most definitely need (and deserve) some strong cocktails after all of their hard work!

Spiked Maple Rosemary Lemonade | CaliGirlCooking.com

But since I can’t get to them to ply them with this tasty, fortifying cocktail, I get to share it with all of you! Maybe you have a firefighter in your life that you can reward after a couple long days of work, or just someone that needs a break after a long day, no matter what their occupation. This Spiked Maple Rosemary Lemonade is for them! (And you, of course, because it would be rude to just sit and watch them drink this on their own.)

When I first had the idea for this cocktail, I wanted to make it as simple as possible. Lemonade, vodka (because, what better pairing) and maple syrup. The lemonade would give the drink that summery feel I was looking for, while the maple syrup would lend just a hint of fall flavor. But, leave it to the food blogger, as I was rifling through the refrigerator for the other ingredients, I came upon the leftover rosemary simple syrup I had from these Rosemary, Fig & Date Tequila Smashes I made a few weeks back and I figured, I might as well see if I can use this up!

Two words: mind blown. It was such the perfect addition. The rosemary adds that simple, extra touch of herbal fragrance that surprises you on the back end when you take a sip. It’s a naturally perfect pairing for both lemon and maple syrup, so really, we weren’t going to fail on flavor with this one.

Spiked Maple Rosemary Lemonade | CaliGirlCooking.com

In lieu of store-bought lemonade (because you never know what sort of ingredients they throw in) I decided to squeeze my own fresh lemon juice, and to balance out the tartness with a combination of the maple syrup and the rosemary simple syrup. It worked like a charm and I knew exactly which ingredients went in to making this delicious cocktail (no artificial sweeteners here!)

And even though I HIGHLY recommend making these Spiked Maple ROSEMARY Lemonades, if you’re too lazy to go about making the rosemary simple syrup, you could just use regular simple syrup instead, but for how easy the rosemary version is to make (and how well it keeps in the refrigerator) I highly recommend you go this route.

The other great news? Even though we’re making this Spiked Maple Rosemary Lemonade from scratch, it comes together in a snap. Just make sure you have a citrus juicer on hand for the lemons, a stash of simple syrup (preferably rosemary-infused), some high-quality maple syrup and, of course, vodka! We can’t forget the vodka.

Speaking of which, I was just going through all of the alcohol we have leftover from our wedding, and realized that we have something like THREE handles of Ketel One…The hubby and I are usually more whiskey/bourbon fans, but we’ll need to get through the vodka somehow. Does anyone have any great vodka cocktail recipes? Please share!

Until then, we’ll be making Spiked Maple Rosemary Lemonade on repeat from here to eternity 😛

Spiked Maple Rosemary Lemonade | CaliGirlCooking.com

Have a great weekend friends!

Spiked Maple Rosemary Lemonade

5 minutes

Total Time: 5 minutes

Yield: Makes one cocktail

An easy, refreshing cocktail to take us from summer into fall - fresh lemon juice sweetened with maple and rosemary simple syrup.

Ingredients

  • 1 ounce maple syrup (you’ll want to go for high-quality here, no Aunt Jemima!)
  • 2 ounces vodka
  • 2 ounces fresh lemon juice
  • ½ - 1 ounce rosemary simple syrup (to taste, depending on how sour the lemons are)

Instructions

  1. Pour maple syrup into a rocks glass (or small mason jar, as shown in these photos) and then add vodka. Stir to combine.
  2. Fill glass three-quarters of the way full with ice, then top with lemon juice and rosemary simple syrup. Stir to combine.
  3. Enjoy!
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Spiked Maple Rosemary Lemonade | CaliGirlCooking.com

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Maple Bourbon Fig Ice Cream

The ultimate summer-fall hybrid.

Maple Bourbon Fig Ice Cream | CaliGirl Cooking

Let me just say that I have been thinking about a Maple Bourbon Fig Ice Cream recipe since LAST year, when I came up with the idea oh, about two months too late for fresh figs. You know my obsession with the fleeting late summer fruit is real when I’m dreaming of them long after they’ve disappeared from the Farmer’s Markets or grocery produce sections.


Thank goodness for my running “recipe idea” list so I can keep track of these things, even if I have to wait a whole year to make them. I have a few more amazing fall recipe ideas up my sleeve that were incepted last year as well, and I can’t wait to share them all with you in the next couple of months!

I think this Maple Bourbon Fig Ice Cream is the perfect bridge from sunny, daylight-filled summer to brisker, cozier fall. As all ice creams are, this is the perfect way to cool down for the last few days of warmer weather, while the maple, bourbon and figs make it just as suitable to enjoy in front of the fireplace, served over a slice of warm apple pie, or even serve affogato-style with a hot shot of espresso. Is your mouth watering yet?

Maple Bourbon Fig Ice Cream | CaliGirl Cooking

I made my first batch of Maple Bourbon Fig Ice Cream a few days ago and it’s already gone. We don’t mess around with ice cream in this household. Although it takes a bit longer to freeze up than most other ice creams (due to the bourbon,) once it does, it has a beautiful consistency and just the right amount of vanilla to balance out the maple and bourbon flavors. Plus, those chunks of fresh figs! I’d never tried freezing figs before, but the texture is just perfect. They’re just the right amount of chewy, and won’t give you brain freeze or break your teeth when you bite into them.

As far as the method I used for this super-delicious, party-in-my-mouth Maple Bourbon Fig Ice Cream, it’s actually an even easier version of the technique I used for this Fresh Mint Dark Chocolate Chip Ice Cream. The best part? No overnight steeping required! So you can start this ice cream and finish it in the same day (although I dare say that it just gets better the next day, with more time to set up in the freezer.)

Maple Bourbon Fig Ice Cream | CaliGirl Cooking

We first make our creamy base, with whole milk, heavy cream, cornstarch, corn syrup and vanilla and stir it into creamy mascarpone before letting it cool down in the refrigerator for a hot second (well, realistically an hour or so.)

Once the mixture is cooled, we take it out and throw it into our trusty ice cream maker (seriously, if you’re in the market for a SUPER easy-to-use ice cream maker, you’ve just GOT to get this one…I love it!), add the maple, bourbon and chopped fresh figs, and freeze according to your maker’s instructions. I love mine because the ice creams are basically frozen in under an hour. This particular recipe took a bit longer (as I mentioned –> bourbon!) and once I did eventually remove it I still put it in the freezer for a few hours before I felt it was ready to be suitable enjoyed as ice cream.

But, then….Ohhhhh but, then…I took a big spoonful and brought it to my lips, and in that moment I knew all was right with the world and that this Maple Bourbon Fig Ice Cream was so worth waiting a whole year for. The creaminess, the booziness, the maple-ness, I couldn’t have asked for anything better. Oh, except for you to try this recipe so we can all be Maple Bourbon Fig Ice Cream-lovers together!

Maple Bourbon Fig Ice Cream | CaliGirl Cooking

Maple Bourbon Fig Ice Cream

30 minutes

Cook Time: 5 hours

Total Time: 5 hours, 30 minutes

Yield: Makes 4 large or 6 small servings

A creamy, boozy ice cream to take us from summer to fall, laced with bourbon, maple syrup and fresh figs.

Ingredients

  • 1 ½ cups + 2 tablespoons whole milk (divided)
  • 2 tablespoons cornstarch
  • 4 ounces mascarpone
  • 1/8 teaspoon salt
  • 1 cup heavy cream
  • 1 teaspoon vanilla
  • 2/3 cup granulated sugar
  • 2 tablespoons light corn syrup
  • 2 tablespoons maple syrup
  • ¼ cup bourbon
  • 6 fresh figs, chopped

Instructions

  1. Combine two tablespoons whole milk and cornstarch. Stir vigorously with a fork to make a slurry. Set aside.
  2. Place mascarpone and salt in a large, glass bowl (preferably with a lid.) Set aside.
  3. In a medium saucepan, combine 1 ½ cups whole milk, heavy cream, vanilla, sugar and corn syrup. Bring to a boil and let boil gently for about 4 minutes.
  4. Remove from heat and stir in cornstarch mixture. Place back on heat and bring to a boil again, stirring fairly consistently for about one minute, or until the mixture begins to thicken.
  5. Pour cream mixture into mascarpone mixture. Let cool slightly and then place in refrigerator for an hour or two, or until completely cool (this is when you’ll want to use the lid for the bowl.)
  6. Remove mixture from refrigerator and add to ice cream maker, adding maple syrup, bourbon and chopped figs. Freeze according to the ice cream maker’s directions. My ice cream maker took about an hour for this particular recipe.
  7. Transfer ice cream to a freezer-proof container (I just used the same bowl I chilled the cream mixture in) and freeze for at least a few more hours, up to two days. Enjoy within a week.
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Maple Bourbon Fig Ice Cream | CaliGirlCooking.com

Might I add that this would also be quite suitable for a milkshake??

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Indian Summer I

Summer isn’t over yet!

Indian Summer I | CaliGirl Cooking

It seems like as soon as the calendar turned to September 1, the Internet started exploding with all things pumpkin, apple and spice. But let’s not forget that we technically still have two whole weeks before we officially say au revoir to the warmest season of the year!


Granted, I do have some tasty fall-themed recipe ideas lined up for you in the coming weeks, but before we get to that, I wanted to leave you with a couple more summer-inspired cocktail recipes, the first of which I’ll be sharing with you today. Yes, they are both called Indian Summer (hence the “Indian Summer I” and, next week, the “Indian Summer II”) but although there will be a couple of similarities (mostly the beautiful orangeish-red color) they each are pretty darn unique in their own way.

Indian Summer I | CaliGirl Cooking

My friend Vanessa and I came up with these Indian Summer cocktail recipes in preparation for our other friend’s “Convention of Cocktails” birthday party we attended over Labor Day weekend. Basically, everyone teamed up in groups of 2 or 4, and had to come up with a unique cocktail recipe. Then the birthday gal and her hubby-to-be made the rounds and tasted everything, eventually deciding on a winner. Isn’t that such a great party idea? We definitely all need to start planning some of those.

We actually decided to make the Indian Summer II for the party (which I’ll be sharing next week,) but I dare say this Indian Summer I would have put up just as much competition against the other drinks vying for the prize.

We knew the birthday gal liked bubbles, so needed to create something that had at least a splash of sparkling wine in it if we had any chance of winning. My hubby also just so happened to have received a new product to try, Ciroc Mango Vodka and, because it was getting rave reviews, had been encouraging me to make up a cocktail recipe with it.

Indian Summer I | CaliGirl Cooking

Vanessa and I decided to combine the mango vodka with the bubbles, some date caramel for sweetness (yes, you can get it premade…I used this exact one for the recipe!) and a healthy dash of Aperol to really bring that sunset color home. If nothing else, this Indian Summer cocktail was going to be a beaut!

But boy, it did not end up letting down in taste either. You get some fantastic tropical flavor from the mango vodka (to always remind us of these glorious summer days), the perfect healthy sweetness from the date caramel, a balance of bitter from the Aperol, and of course….BUBBLES!!!! We also just had to garnish with a fresh lime wedge to cap off the summery feel and add just a touch of acidity. Do we have all of the tastes covered or what?

The great news is, you can adjust this drink with a little more or less of each ingredient, depending on how sweet, bitter or acidic you like your cocktails to be. Taste too strong? Try adding a tad more date caramel. Don’t like the bitterness of Aperol? Use less (or none at all, although then you’ll really be missing out on that beautiful color.) It’s totally up to you!

Indian Summer I | CaliGirl Cooking

Indian Summer I is the perfect drink to savor these last few beach weekends, before we start cozying up indoors and devoting our weekends to watching football. So go grab yourself these ingredients, order some date caramel, and whip some of these up ASAP. We’ll squeeze out every last ounce of the season as if our lives depended on it!

Indian Summer I

5 minutes

Total Time: 5 minutes

Yield: Makes one cocktail

A sparkling wine cocktail with tropical mango and lime flavors to help say farewell to summer.

Ingredients

  • ½ teaspoon date caramel
  • 1 ounce mango-flavored vodka (we used Ciroc Mango)
  • ½ ounce Aperol
  • 3-4 ounces sparkling wine (depending on glass size)
  • Lime wedge for garnish

Instructions

  1. Add date caramel and vodka to a champagne flute. Stir together so date caramel isn’t just sitting in the bottom of the glass.
  2. Add Aperol, then sparkling wine, and garnish with a lime wedge.
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https://www.caligirlcooking.com/indian-summer-i/

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

Indian Summer I | CaliGirlCooking.com

 

Oh heeeey bae….

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