Posts Tagged ‘ frozen drink ’

Frozen Margaritas – easy mode (★★★★★)

Look, I know, this recipe is embarrassing.  I’ve been making frozen lime and mango margaritas for years.  I’d love to pretend that mine are sooo much better because I make them with fresh ingredients and love, but that’s just not true.

I made these because I wanted to have an easy way to have frozen drinks on minimal notice this summer.  And they disappeared.  I ran out of mix and had to get more.  Then I made them for a friend with a Vitamix, and she didn’t believe the recipe was as simple as I confessed when asked.  Then I made them again, and was told by yet a third group of people that they were the best frozen margaritas they’d ever had, and I had to scratch my head, because the recipe is as simple as this:  Ice, mix, tequila.

I’d love to say that the secret is the organic blanco tequila, or that I picked the Master of Mixes margarita mix after trying every option available, or even that I’m super careful about the mix of the three ingredients.  Nope.  This one really is one of those recipes that just works because the Vitamix turns ice cubes, mix and liquor into magical frozen beverages better than anything else can:

Frozen Margaritas – easy mode (★★★★★)
I love any halfway decent frozen margarita, but this has been too popular with too many people not to share

Master of Mixes Margarita Mixer
Ice
Tequila (I use 3 Amigos Organic Blanco)

Just eyeball it.  Really.  I throw in the ice cubes for the quantity I want, add the tequila I want, then add mixer until almost at ice level.  I keep the tequila in the freezer to reduce the amount of ice I need to use. Mix on high and enjoy.

Garnish with a lime wedge and/or salted rim if you like.  You can see how much effort I put into these, I threw the ingredients together and then threw it into some IKEA kids cups.  It was still a huge hit.

Warm weather, bike rides and frozen Banana Milk (★★★★★)

It’s warm out!  After that last winter, I’m ecstatic to finally be out riding my bike and not be trapped inside any more.

I love frozen drinks, and the summer is the best time of the year for them.  Hands down the best thing to enjoy after a reasonable workout is a frozen Banana Milk.  It’s brain dead simple to make with a Vitamix:

Banana Milk (★★★★★)
The best way to cool down and get your body what it needs after a workout

1 frozen banana
milk

Break the banana in two and put it in the blender, then add milk to achieve your desired consistency.  I prefer the consistency of an easily drinkable milkshake.  It’s very important to use the tamper when making this to avoid having any banana chunks remaining.  I find I get the best results when I blend it on high for about 20-30 seconds using the tamper while blending, then check the consistency, adding more milk if needed, and then blending for another 20-30 seconds before serving.

For the absolutely best tasting Banana Milk, I personally prefer a 60:40 mix of whole milk from a local farm and soy milk.  But just milk and banana is the easiest way to make it.  All I have to do is remember to throw a banana in the freezer before I go on a long ride.


I’m tired of it being cold out! Does anyone have any good soup recipes?

It’s February in upstate New York, and we just got a lot of snow today.  I’ve spent most of my life in parts of the world where snow is a rarity, and snow sticking around is even more rare, so neither my wife nor I are particularly well suited for handling upstate New York winters.

If you look through my post history, it’s not a secret that I am a fan of frozen drinks.  Everyone of those words is a link to a different post I made that has a recipe with frozen in the title of the post, and that list would significantly longer if smoothies were added.  I even made a post called Frozen Summer Drink Recommendations last summer.

Now, I like soups, just not as much as frozen drinks.  I’ve written multiple times about a few different soups, but aside from squash based soups I haven’t stumbled across many Vitamix
or Blendtec soup recipes that excite me.  Am I missing out on some ridiculously awesome soups that you guys are familiar with that would make winters more enjoyable?  Please let me know in the comments if you have any highly recommended soup recipes!

Fruity Coladas (★★★★☆)

A friend was over this weekend and we made some frozen alcoholic beverages.  A random batch was so good that he asked if it was made from a recipe.  It wasn’t, but it was good enough that I figured I would share the recipe here:

Fruity Coladas (★★★★☆)
There was no clear favorite between this and the frozen lime margarita, but even if you aren’t a huge mango fan, this is a great variation on a traditional frozen margarita

1 pound bag of frozen mango
3/4 pound of frozen strawberries
15 oz. can of cream of coconut
one medium/large limes
2/3 cup white rum
water and ice

I mixed everything but the lime, but the drink lacked the tartness that good margaritas and pina coladas have, so I added a lime to help add that citrus tartness.  For the lime, remove the skin with a knife, keeping as much of the fruit intact as possible.  Throw the fruit in the blender and squeeze any remaining juice left on the lime skin slices.  The exact blend of ice and water is up to personal preference, as is the amount of alcohol to add.

 

Now, it’s not the most amazing frozen drink I’ve had in recent history.  That would either be the frozen lime or mango margaritas that we made not too long ago.  But for a drink that was created based on what we had in the freezer and pantry to work with, I think it turned out pretty great.  Then again, it’s kind of tough to make a bad frozen fruit drink in a Vitamix.

Frozen Lime Margaritas (★★★★★)

After the delicious Frozen Mango Margaritas, we tried to replicate the magic with a traditional lime margarita following the same basic recipe, and it was delicious.  As with the Frozen Mango Margaritas, I think the secret was using all of the lime fruit, and the Vitamix‘s ability to make the pulp so fine that it adds to the texture and flavor of the drink.

Frozen Lime Margaritas (★★★★★)
This is my personal favorite take on a frozen margarita

two medium/large limes
1/4 cup sugar (I use less)
1/2 cup tequila
3 tablespoons triple sec
2 cups of ice
water and ice

Lime wedges (optional)

As with the mango recipe above, using the whole lime instead of just lime juice is what makes this so good.  Remove the skin with a knife, keeping as much of the fruit intact as possible.  Throw the fruit in the blender and squeeze any remaining juice left on the lime skin slices.  I don’t use an entire quarter cup of sugar, but people who prefer sweeter drinks will want to use a quarter cup of sugar.  Add sugar and alcohol and a bit of ice and water and blend.  You’ll need to start with two cups of ice to get a reasonable frozen consistency.  Then add ice to keep the mix thick and gelato-like, or water if the mix is too thick.  The exact blend is up to personal preference.

Garnish with a lime wedge and/or salted rim if you like.

My Frozen Lime Margarita

My Frozen Lime Margarita

Frozen Mango Margaritas (★★★★★)

Summer is over.   It was a great summer, and we ended it in style.  I made some great frozen margaritas, and I want to get the recipes down here so that I can make them again in the future!

I started with a recipe for frozen strawberry margaritas that was supposed to be very good, but it didn’t do anything for me.  A few tweaks gave me some substantially better tasting mango and lime margaritas.  The big secret seemed to be slicing the rind off the lime and throwing all of the inside fruit into the blender (and squeezing the bit that stuck to the skin) instead of trying to squeeze the lime juice in.  The Vitamix‘s ability to make the pulp so fine that it added to the texture and flavor of the drink probably helped a lot.

While we made frozen strawberry, mango and finally lime margaritas, the mango margaritas were the first batch to get universally rave reviews, so that’s the recipe I’ll share here:

Frozen Mango Margaritas (★★★★★)
There was no clear favorite between this and the frozen lime margarita, but even if you aren’t a huge mango fan, this is a great variation on a traditional frozen margarita

1 pound bag of frozen mango
two medium/large limes
1/4 cup sugar (I use less)
1/2 cup tequila
3 tablespoons triple sec
water and ice

Lime wedges (optional)

Using the whole lime instead of just lime juice is what makes this so good.  Remove the skin with a knife, keeping as much of the fruit intact as possible.  Throw the fruit in the blender and squeeze any remaining juice left on the lime skin slices.  I don’t use an entire quarter cup of sugar, but people who prefer sweeter drinks will want to use a quarter cup of sugar.  Add sugar, frozen mango and alcohol and a bit of ice and water and blend.  You’re going to want about two to three cups of ice/water, but with the frozen mango, you have the flexibility to add ice to keep the mix thick and gelato-like, or water if the mix is too thick.  The exact blend is up to personal preference, but I’d add one cup of water and one cup of ice to the above at the start.

Garnish with a lime wedge and/or salted rim if you like.

My Frozen Mango Margarita with a hint of red from the Frozen Strawberry Margarita that was in the cup a bit earlier in the evening.

My Frozen Mango Margarita with a hint of red from the Frozen Strawberry Margarita that was in the cup a bit earlier in the evening.

Ridiculously Good Pina Coladas, 2014 Version (★★★★★)

It’s summer, I’ve been mountain biking a lot, and Piña Coladas taste amazing year round, but are especially delicious in the summer, after some physical activity.

I still like my original recipe, but after making more than a dozen of these, I’ve tweaked the recipe a bit.  This new version is slightly less healthy, but the trade off is that it tastes slightly more decadent:

Ridiculously Good Pina Coladas, 2014 Version (★★★★★)
This is a dangerously good piña colada.  Consider yourself warned.

I cut out the stevia and ice from my 2012 recipe, and I replaced them with frozen pinapple juice.

1 can (20 oz.) of crushed pineapple in unsweetened pineapple juice

½ can of coconut milk or coconut creme (Half a Goya 13.5 oz. Coconut Milk can is what I usually use)

frozen pinapple ice cubes (one normal sized ice cube tray worth)

Rum (optional)

Blend on high.

Using richer, fattier coconut cream makes it richer than coconut milk, but both work and a fatty coconut milk is the sweet spot, in my opinion.  Since the canned pineapple comes in 100% pineapple juice, I’ve been putting that in the ice cube tray for the next batch.  That’s about half as much as you need.  I top off the the tray with pineapple juice, and use one fairly large tray per batch.