Pina Colada Cocktail

Makes 2 cocktails

Pina Colada Cocktail

 

Sunshine in a glass! Sweet pineapple, creamy coconut and delicate rum.
Put your smoothie blender to good use and make a lovely cocktail or two.
It has been my quarantine cocktail of choice because it reminds me of being on holiday, it is easy to make and requires simple ingredients.
It’s the simple things in life that matter.

Ingredients
300ml pineapple juice
100ml coconut milk from a can
100ml rum (I used Malibu)
1 teaspoon coconut condensed milk (optional)
Ice

Method
1. Use your smoothie blender to mix all the ingredients for a few seconds until foamy.
2. Pour in two glasses over more ice and enjoy in the sunshine!
It’s the simple things in life!

Veganised Barraquito Coffee (Authentic Tenerife Coffee)

Barraquito Coffee

Barraquito Coffee

I wrote about how thrilled I was to discover the Barraquito coffee in Tenerife a few years ago in this blog post. However, that was before I went vegan about a year ago.

This year when I visited Lanzarote I re discovered this coffee, but was unable to have it because it contains milk.
Challenge accepted! No vegan should miss out on this delight. I couldn’t find a vegan option on the island, but I made my own vegan version as soon as I got back home and so can you 🙂

I must warn you, this coffee is not for the faint-hearted. It’s a small, but strong elixir which contains alcohol. It comes beautifully layered in a glass that is slightly larger than a shot glass. However, you have to mix all the beautiful layers before drinking it. It only takes a few sips and it’s all gone, leaving you longing for more.

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Barraquito Coffee

Ingredients
1 teaspoon of coconut sweetened condensed milk
1 teaspoon of Licor 43
1 shot of espresso coffee
lime peal
A pinch of ground cinamon
Method
1. In a glass pour the coconut condensed milk
2. Pour the Licor 43
3. Pour the espresso shot
4. Add the lime peel
5. Add a pinch of cinnamon on top
6. Mix the layers using a small teaspoon and enjoy in small sips.

To obtain the beautiful layers you need barista skills, but to obtain the taste you can just mix the ingredients.
Ultimately, you will have to mix all the layers before drinking this coffee anyway, so if you are not too bothered about the look, the instructions above will do.
The top tip I can give you for pretty layers, is to pour each ingredient by using a teaspoon leaning against the inside of the glass, to avoid layers from mixing.

About the Licor…Licor 43 may not be easy to come across if you live in UK, but you can find it for sale in most major airports in the duty free. You can also purchase it online. I read online that Tia Maria would be a suitable replacement if you can’t find Licor 43.
Ultimately, you can skip the alcohol entirely, because the taste will still be great if you are into sweet and strong coffee. Without the alcohol, it will resemble a Cafe Bombon, but more about this variety in a separate post.

Colombian Avocado Soup

Makes 6 servings

Creamy avocado soup that will take your taste buds on an adventure to Colombia. Accidentally vegan & gluten free!

I can’t take the credit for this recipe; my husband stumbled on it while looking for inspiration for lunch, because he was bored of sandwiches.
This soup definitely delivers on taste and is loaded with healthy ingredients.

This is a vibrant cold soup, very quick to make and ideal for a hot summer day.
Add a pinch of zing to your lunch break and give this soup a go!

Ingredients

• 6 spring onions (sliced)
• Oil for frying
• 4 avocados (stoned and de-skinned)
• 1 chilli (finely chopped)
• 1 bunch of fresh coriander (chopped)
• 1 can of coconut milk
• 1 pint of vegetable stock (cooled down)
• 1 lemongrass bruised
• Juice from 2 limes
• Salt to taste
• Tortilla chips for serving

Method
1. In a small pan, fry the spring onions until soft.
2. In a food processor add the spring onions, avocados, chilli, coriander and coconut milk. Blitz on high speed until smooth. Lower speed and slowly pour in the vegetable stock until fully mixed.
3. Pour in a large serving bowl and add lime juice, the bruised lemongrass to infuse and salt to taste. Cover and chill in the fridge. Serve cold with tortilla chips. Enjoy!

Thanks for the inspiration go to my husband.