This post was made in partnership with Truvia®. Recipes and ideas are my own.
If you’re a regular reader around here then you know I am a big fan of all things tiki. And if you’re new, well, I’m a big fan of all things tiki! So, for our latest round of Boozy Popsicles for summer, I decided to revisit the very first tiki drink that I made years ago for our very first tiki party: The Blue Hawaii cocktail. This is a memorable drink for its bright blue hue thanks to Blue Curacao, and this kind of technicolor drink is what many people might associate tiki drinks with (along with tiny paper umbrellas).
At the time of the party I went out and bought one of those giant drink dispensers. Standing around making tiki drinks to order was not how I wanted to spend my entire evening. I filled it with this drink thinking to myself, this is way too much; no one is going to consume this much of a blue drink. Well, to my surprise they did, and there were a number of people bummed when it was all gone. Why? Because it’s just a great, easy drinking cocktail: rum, blue curaçao, citrus, pineapple, and coconut cream. And this winning combo easily translates into a flavorful popsicle.
To sweeten up these popsicles, we’re using Truvia® Natural Sweetener packets along with fresh citrus instead of the bottled sweet and sour mix that is usually called for in this recipe. That means your popsicles will have fewer calories, and none of that gross synthetic stuff, thanks to zero-calorie Truvia. And they will taste just as sweet! I love using the Truvia packets for these recipes because it means one less thing I have to measure, just count out a few packets and you’re done.
Also, if you’re looking to make these non-alcoholic, just sub the white rum with a bit more pineapple juice and coconut cream. Or add in a few more pineapple chunks! These jewel-toned popsicles are so beautiful everyone’s going to be asking for one!
Now, the look of these popsicles will change depending on what kind of popsicle mold you have. I have a lay-flat kind like this, however, you might have the kind that is vertical. You can layer these any way you’d like. Or even just mix everything together and freeze. It’s really up to you and won’t change the taste.
Ok, let’s make some popsicles! Tiny paper umbrellas optional!
Blue Hawaii Popsicles
makes 5, 3-1/2 ounce popsicles
5 ounces coconut cream
4 Truvia Natural Sweetener packets
10 pineapple chunks
1 ounce freshly squeezed lime juice
4 ounces white rum
3 ounces freshly squeezed lemon juice
3-1/2 ounces pineapple juice
blue food dye
- Mix together the coconut cream and Truvia Natural Sweetener packets. Set aside.
- If you have the lay-flat molds, insert popsicle sticks. If not, skip this step for now.
- Place pineapple chunks in the mold and then pour in coconut cream evenly between molds.
- Freeze for about an hour.
- While the cream layer is freezing, mix the blue layer by combining lime juice, white rum, lemon juice, pineapple juice and blue dye.
- Remove popsicle molds from freezer, pour in blue mixture, add popsicle sticks if using vertical molds, and place back into freezer. Freeze at least 8 hours or overnight.
- To serve, remove from freezer and let stand about 5 minutes. Gently remove and serve!
This post was made in partnership with Truvia®. Recipes and ideas are my own.
I will take any excuse to wear one of my many oversized hats, and it’s even better when cocktails are involved. The Mint Julep is the traditional drink in Kentucky, and I know that some people have very strong opinions about the drink in its purest form… but I am not one of those people. While a Mint Julep is refreshing on a hot day out in the sun, I wanted to give my race day drink a little tropical twist.
Together with 
If you’re hosting a racing party, these drinks are easily batch-able too! I’ve included a note in the recipe if you’d like to serve up multiple of these cocktails.
Tropical Toasted Coconut Mint Julep
This post was made in partnership with Master of Mixes. Recipes and ideas are my own.
Yes, I love the spooks and the change of season, but free candy always topped the list of reasons why October 31st was THE BEST. Now, as an adult, I can hop in my car, or rather, have Instacart deliver, all the candy my heart desires. At any time of year. But I’ve learned restraint and I don’t usually buy any until the week before Halloween when stores start having candy sales. And then again the day before Halloween because I’ve eaten it all the past week.
Lastly, Almond Joy bars in my opinion are far superior to a Mounds bar. Because… almonds!! When I think coconut cocktails, I think Piña Coladas, and Master of Mixes has a perfectly balanced 
So grab some extra candy this year, a couple of Master of Mixes bottles, and let’s plan a sweet Halloween party!
This post was made in partnership with Chila ‘Orchata. Recipe and ideas are my own.
Now there might be some purists out there who like their Irish Coffee in the straight, no nonsense way: Irish whiskey, coffee, cream. And that’s all good and fine, but I did not create this website to just stick to the classics. So, for those of you looking for a way to make an Irish Coffee even better (yes, I am saying I like my version better), then let’s talk about how to do just that.
I’ll just say that we’re going to leave the Irish whiskey where it is; you really don’t need to change that part. But now here’s the fun parts: Chila ‘Orchata and spiced coffee syrup. Today we’re teaming up with 
And while you could definitely top yours off with plain old whipped cream, I’m going the coconut cream route with just a touch of sweetness from maple syrup. You can actually pick up coconut whipped cream at the grocery store now, but if you have a can of coconut cream at home and a whipper, I’m including how to make it in the notes below. The coconut cream pairs really well with the cinnamon and spices, and I prefer mine barely sweetened to offset the sweetness in the drink (another plus to making your own coconut whipped cream is the ability to control the sugar going into it).
24 Karat Irish Whiskey
This post was made in partnership with Cask & Crew. Recipe and ideas are my own.
What’s funny about this is, and how it connects to today’s drink, is the fact that these men are stationed comfortably in a library somewhere, discovering from the comfort of their armchairs. Are they really discovering new worlds? Maybe it’s a discovery for them, even if they are not actually there. My equivalent would be browsing travel sites, for hours, and not actually going on any trips. Sometimes one just needs a mental vacation.
So about today’s drink. Today we’re taking a tour around the world with our ingredients: we start in America, then head off to Britain, Spain, Italy, and then we dash down to some tropical islands. A delicious trip, but from the comfort of our armchair.
