Toasted solidified coconut mojito is a mid year must have! made lighter with crisp lime squeeze, a natively constructed mint basic syrup and after that mixed with coconut milk for an invigorating mixed drink that you won't have inconveniences requesting seconds!
Thursday is the new Friday. What's more, for my situation, today is our Friday, as tomorrow is my spouses Friday off. That two timing trickster gets ever other Friday off and this fortunate mom gets an extended weekend with her two young men! Would i be able to get a thank heaven?!
Thursday and Friday mean a progressively easygoing feel to the day. Bunches of gab to pass the minutes until it's a sensible hour to put my sweats on, pull my hair back, and present myself with a mixed drink.
What's more, it for the most part incorporates me endeavoring to convince the hubby to avoid the most recent couple of long stretches of work. You know to appreciate said mixed drink with.
Also try our recipe : PINEAPPLE JALAPEÑO MARGARITA
- Mint Simple Syrup:
- 1/2 cup baking stevia
- 1 cup water
- 1/2 cup mint leaves
- Remaining Ingredients:
- 6 ounces white rum
- 2 cups Silk Nutchello Toasted Coconut & Cashew Milk (or canned light coconut milk if you cannot find Nutchello)
- Juice of 2 Limes
- 2 cups ice (or more to reach desired consistency)
- Garnish, Handful of mint leaves
- Toasted Coconut flakes, if desired
Instructions :
- Mint Simple Syrup: In a small saucepan, add Truvia, 1 cup water add mint leaves. Bring to a boil, then reduce and let cook for 10 minutes. Strain mint and reserve simple syrup. Add to a container and let cool for a few hours, or until ready to serve. Or place in freezer for 10-15 to get cold. But don't let it freeze!
- When ready to serve, add the rum, milk, juice of limes, reserved mint simple syrup and ice to a high powered blender.
- Divide frozen mojito to four cocktail glasses. Garnish with mint leaves and toasted coconut flakes, if desired. Serve immediately.
Source : bit.ly/2WsvfFp
Read more our recipe : Peppermint Mocha White Russian
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