Change up the sugared rim by mixing in some cinnamon and nutmeg or you can also use coarse salt (try adding the cinnamon and salt together too).Instead of using cubed ice try crushed iced instead or pebble ice, which will chill the margarita faster.The coconut cream tends to separate from the rest of the drink, which is still delicious, but if you’d like to avoid this then use only the coconut milk in the recipe and not coconut cream.If you plan on making a pitcher of these margaritas then I highly recommend giving the mixture a quick blend in the blender. To get a perfectly smooth liquid and remove any bits of coconut cream you can blend it quickly in the blender.You can also pour it into the blender again. Before serving, leftovers use a whisk to stir the mixture together since the coconut cream will separate as it sits. Garnish with cranberries and rosemary sprigs.Īny leftovers, especially if you’re making the pitcher version can be stored in an air-tight container in the fridge. Fill the prepared glass with ice and pour the margarita over the ice. Either you a whisk to mix it, place the lid on the jar and shake vigourously, or blend it quickly in the blender. In a large pitcher (or jar with a lid), or a blender combine the lime juice, tequila, orange liqueur, agave, and canned coconut milk. Pour the coarse sugar onto a flat plate and dredge the glass rim into the sugar coating it on all sides. Run one of the juiced limes around the rim of your glass and evenly coat it with lime juice. ![]() Make it a Holiday Rum Punch: swap the tequila for rum (I would use regular rum instead of spiced to maintain the snowy white color).Cranberry Margarita: to prepare a brilliant red version of this cocktail swap the coconut milk for cranberry juice, which makes a super festive margarita that you can top with cranberries, orange slices, and cinnamon sticks.White Cranberry: for some added sweetness and extra holiday flavor use half coconut milk and half white cranberry juice.Let it dry and sprinkle it again if necessary. You can easily make sugared rosemary by dipping a sprig of rosemary into hot water and then sprinkling all sides with super fine sugar. Garnishes: I like to use fresh cranberries and fresh rosemary.Tequila: silver or blanco tequila are best for this recipe, because it’s clear but also because the flavor is not as powerful as gold tequila.Limes: I’m a bit of a purist when it comes to margaritas, which is why I prefer fresh squeezed lime juice when making them.Orange Liqueur: I prefer to use Cointreau for all my margarita recipes, but you can use the many other orange liqueur versions including triple sec or Patron orange.Either will work, but I recommend both for that delicious rich and creamy flavor. You can use only coconut milk or you can use only cream of coconut, which is the cream that settles at the top of the can. Coconut Milk: for this recipe I used canned coconut milk and scooped out some of the coconut cream on top as well as the coconut milk. ![]() You can easily change the ratios on this cocktail as well to include more coconut flavor or sweeten it with more agave. Whether you’re having a small get-together or a large party this cocktail can be made in small batches or in big pitcher-sized batches. Topped with sugared rosemary and fresh cranberries this beautiful cocktail is a holiday showstopper. I’ve taken my absolute favorite margarita recipe and shaken it with some Christmas magic. The holidays are always a sweet time, but that doesn’t mean your cocktails have to be as well. Make this your signature or feature cocktail this Christmas. You can make an entire pitcher of these margaritas or a single-serve. Made with fresh lime juice, coconut milk, orange liqueur, and sweetened with agave. Snowy white with a tangy fresh lime and coconut taste this White Christmas Margarita is a welcome cocktail during the holidays.
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