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coconut milk

Kerrygold Mint Chocolate Popsicles

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Kerrygold Mint Chocolate Popsicles // stirandstrain.com

This post was made in partnership with Kerrygold Irish Cream. Recipe and ideas are my own.

How’s your summer going? I keep hearing from other people that their summer is pretty much over… as of August 12th (!!!) because their kids are starting school. When did that start happening? I’m all for changing up the school system a bit but come on. August!!?? It’s so hot! Everyone should be eating popsicles!

And speaking of popsicles, I hope all you adults reading this with or without kids are getting in your quota of popsicles this summer. Based on a single comment from an Instagram reader earlier this year I made it my goal throughout summer to offer up a handful of “adult” popsicle ideas (no, not sexy popsicles, boozy popsicles). Today I’ve based this popsicle on what was my favorite ice cream flavor as a kid: mint chocolate.

Kerrygold Mint Chocolate Popsicles // stirandstrain.com

Kerrygold Mint Chocolate Popsicles // stirandstrain.comMint and chocolate are such a perfect pairing in my mind that every time my husband tells me he ABHORS the two flavors together I want to throw a shoe at him. The nerve! It’s SO good! And I hope you all agree with me!

Kerrygold Mint Chocolate Popsicles // stirandstrain.comAs some of you might know, I’ve teamed up with Kerrygold Irish Cream this summer to create some FUN recipes to enjoy in these warm months (Southern Hemisphere readers, bookmark these for your summer!). And today, Kerrygold Irish Cream is kicking in some creamy, chocolate flavors with a touch of Irish Whiskey with these minty fresh popsicles. To make them extra rich, we’re using two types of coconut milk, and a touch of chocolate liqueur for additional chocolate flavor! These aren’t dairy free (because Kerrygold has cream in it) but I find that using the coconut milk creates a much richer popsicle with a better mouth feel. Sometimes just milk creates an “icy” popsicle and I wasn’t looking for that here. Optionally, I’ve also added as a topping some white chocolate that I’ve colored green… reminiscent of that classic ice cream color. Also, I like any excuse to create some magic shell.

If your summer popsicle quota is starting to lag, consider making this sweet treat! At least the adults can enjoy what’s left of the summer.

Kerrygold Mint Chocolate Popsicles // stirandstrain.comKerrygold Mint Chocolate Popsicles

2.5 ounces Kerrygold Irish Cream
1 ounce chocolate liqueur
3/4 teaspoon mint extract
1 ounce rich syrup (2:1 sugar to water)
6 ounces light coconut milk
4.5 ounces full fat coconut milk

In a large mixing glass with a spout, combine the Kerrygold Irish Cream, chocolate liqueur, mint extract, rich syrup, and both coconut milks. Whisk to combine and strain into popsicle molds. Freeze for 24 to 48 hours. When ready to serve, let sit about 3-5 minutes, and then un-mold.

Green Chocolate Magic Shell

1 cup white chocolate chips
2 to 3 tablespoons refined coconut oil
1 pinch sea salt

In a microwave safe bowl, combine white chocolate chips, coconut oil, and salt. Microwave on high 30 seconds, stir, and then repeat microwaving at 20 second intervals, stirring between, until melted and smooth. Let cool to room temp and use. Can be stored in the refrigerator up to one month. Gently rewarm cold magic shell in the microwave in short bursts, stirring between.

Kerrygold Mint Chocolate Popsicles // stirandstrain.com

The Toasty Russian

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The Toasty Russian Cocktail with homemade toasted coconut milk // stirandstrain.comYesterday on Instagram I gave a little hint as to what I’ve been working on lately… THE FUTURE OF COCKTAILS is alternative milks?!

Well, in the short-term it is for me anyways.

A few months back I had to cut out dairy, soy, eggs, red meat and shellfish for medical reasons. Not for some crazy diet! It doesn’t cut into the cocktail making that much, but there are a few drinks that I’ve had to shelve because of these restrictions. Eggs are an easy one to cut out since I’ve covered so many alternatives for them on the site. Dairy though can get tricky, it imparts a particular taste and mouthfeel that can be hard to replicate. With that in mind, there’s just going to be some drinks I can’t have right now. But this also opens up a new door of twists I can make instead.

The Toasty Russian Cocktail with homemade toasted coconut milk // stirandstrain.comToday’s drink is a pretty basic recipe riff on a White Russian. Except… with homemade toasted coconut milk. WHAAAAA?!

Sure, you could add coconut cream or regular coconut milk in here, but the toasty quality of this is OH SO delicious and really stands out in the drink when you put it up against the coffee. I got the idea a few months back when I saw Heidi from 101 Cookbooks make this and for whatever reason I immediately thought about subbing it for cream in a White Russian. Fast forward to now and it is so worth the extra steps to make the toasted coconut milk. And it makes enough so you can add it into your coffee all week and maybe eat some cereal with it too.

Now, this coconut milk behaves differently than cream would; it’s not thick and it’s not going to significantly lighten the color of your cocktail. That also means it’s going to give a lighter feel in your mouth and not coat your tongue like cream does. Maybe for some of you this is a plus. That said, it’s definitely worth trying out if you’re looking for an alternative to dairy or just looking to try something new!

The Toasty Russian Cocktail with homemade toasted coconut milk // stirandstrain.comThe Toasty Russian

2 ounces vodka
1 ounce coffee liqueur, St. George Spirits NOLA Coffee Liqueur used here
3/4 to 1 ounce toasted coconut milk (recipe follows)
toasted coconut flakes for garnish, optional

In a rocks glass, build your drink by pouring vodka, coffee liqueur, and toasted coconut milk over ice. Stir to combine. Garnish with some toasted coconut flakes if you’re feeling fancy.

Toasted Coconut Milk

recipe adapted from 101 Cookbooks

1-1/2 cups of shredded coconut
4 cups water
1/4 teaspoon sea salt
1/2 teaspoon maple syrup

  1. Heat your oven to 350°F. Toast your coconut on a sheet pan for approximately 10 minutes, stirring half-way through. Set aside to cool.
  2. Once coconut is cooled, combine toasted coconut and water. Let sit for 3 hours.
  3. Pour into a blender and add salt and maple syrup. Blend for 30 second to combine.
  4. Pour mixture into a nut bag placed over a bowl to strain out solids. You may need to skim the top after straining.
  5. Store in an airtight container in the refrigerator until ready to use.

The Blue Crush Tequila Swizzle

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The Blue Crush Tequila Swizzle // stirandstrain.com

This post is brought to you by Tres Agaves Tequila. Recipes and ideas are my own.

All of my cocktails tend to take on a blue hue this time of year, even if I’m not setting out to make something patriotic. More than anything, I really just love putting blueberries in drinks right now. But what happens when those blueberries are out of season? We’ve got a trick to fix that!

The Blue Crush Tequila Swizzle // stirandstrain.comHave you guys ever tried quick infusions with dehydrated fruit?! A few weeks back I collaborated with a local bartender on a drink and she hyped me to this technique. I thought I had pretty much exhausted all the fast and furious ways you could get some flavor infused into drinks but I’d never thought of trying it with dehydrated foods. When you crush the dehydrated fruit into the drink, it sucks up the liquid and starts to seep its flavor out. Pretty neat huh?

The Blue Crush Tequila Swizzle // stirandstrain.comSo today I’m swizzling up tequila and dehydrated blueberries alongside creamy coconut milk and a little spice from a cinnamon syrup you can whip up in less than a half hour. For an extra kick, Angostura bitters is floated on top. We chose to work with 100% estate grown agaves Tres Agaves Tequila because of it’s slightly spicy flavor profile and subtle sweet and grassy aroma; it was the perfect match for our cocktail creation.

The swizzle is a super refreshing cocktail that has a lovely silky mouthfeel and let’s the tequila shine. It has a nice balance of having just enough sweet to balance out the spice while surprising you with new combinations of flavors as the ice settles and the blueberries permeate the cocktail.

The Blue Crush Tequila Swizzle // stirandstrain.comHope you guys enjoy this over the (long) weekend! If you try it, let us know what you think!

The Blue Crush Tequila Swizzle // stirandstrain.com1-1/2 ounces Tres Agaves Blanco Tequila
1 ounce coconut milk (full fat)
3/4 ounce cinnamon syrup (see recipe here)
1/2 ounce lime juice
1/2 cup dehydrated blueberries, lightly crushed (we used Crunchies* here!)
1/4 ounce of Angostura bitters

In a Collins glass, combine Tres Agaves Tequila, coconut milk, cinnamon syrup, and lime juice. Fill glass halfway with crushed ice and swizzle about 20 seconds. Add blueberries and more crushed ice to the glass. Float Angostura on top.

The Blue Crush Tequila Swizzle // stirandstrain.comFor more information on Tres Agaves Tequila, please visit their site at tresagaves.com. 

For more info on sponsored products, affiliate links, and gifted booze, please visit the About page!

Cucumber Seas Cocktail

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Cucumber Seas Cocktail with Thatcher's Organic Cucumber Liqueur // stirandstrain.comThis post is brought to you by Thatcher’s Organic Artisan Spirits. Recipes and ideas are my own.

Several years ago, when I was still working at a 9 to 5 job, I flew into Chicago for a boring conference. This was one of those conferences that not only had a floor devoted to awkward introductions and sweaty handshakes, but hours and hours of mandatory workshops. After 4 days I was exhausted in every way, but, thankfully I lopped on an extra day for sightseeing—I had never been to Chicago before.

Cucumber Seas Cocktail with Thatcher's Organic Cucumber Liqueur // stirandstrain.comRight before I had left for the trip a coworker, who was born and raised in the Chicago area, told me I should check out the miniatures over at the Art Institute. I didn’t have time to do any research about what I’d find there prior to leaving, so it was going to be a surprise. I ended up booking a hotel about two blocks from the AI and since I am always keen to check out some art (I got that BA in art history you know…) I decided that I’d take some “me” time and stroll on over there. And it was AMAZING.

Cucumber Seas Cocktail with Thatcher's Organic Cucumber Liqueur // stirandstrain.comGuys, I have a secret to tell you all: I LOVE manufactured environments. Disneyland, Vegas, countless restored houses in New England I frequented as a child, and these tiny miniature rooms…  This might be why I chose to make dioramas for all my book reports when that was an option (see list here). I’m sure someone out there could psychoanalyze why but who cares?

Today I’m taking that idea of the small, magical environment and turning it towards cocktails. Recently I stumbled upon these really unique cocktail glasses made by Czech designer Martin Jakobsen and it was love at first sight. The shapes and stylings had the gears in my brain turning at high speed: what to make first?

Cucumber Seas Cocktail with Thatcher's Organic Cucumber Liqueur // stirandstrain.comI loved how these looked like terrariums and my mind wandered towards air plants and sea grasses. And cucumbers. Not sea cucumbers mind you, but just the regular guys you see at the market. I had recently received a bottle of Thatcher’s Organic Cucumber Liqueur and had developed a recipe using shiso and coconut milk. The dreamy liquid seemed to me the perfect base to display inside the globular glass and using the green elements from the drink, I could create my own little world in a cocktail.

The cucumber liqueur has a perfectly light and sweet taste that married well with the coconut milk. Together they create a slightly creamy cocktail with a tart, floral and subtle cucumber flavor. I chose a pinch of hibiscus salt for balance in the finish. The hibiscus gives another layer of floral to the nose and just a touch of bitterness. To make the sea grass garnish in the globe, I dehydrated cucumber peels at 200°F for 15 minutes in the oven. The effect is purely aesthetic but I do love the smell of dried cucumber too.

Cucumber Seas Cocktail with Thatcher's Organic Cucumber Liqueur // stirandstrain.comAnd guys, you don’t need these little globe cocktail glasses to make the drink. A double rocks glass will do just fine too.

Thatcher’s Organic Artisan Spirits are right up my alley. They use all natural, sustainably farmed, organic ingredients all made in small batches by people—not machines. I invite you to check out their Cucumber Liqueur and their entire product line at thatchersorganic.com.

Now let’s get shaking!

1-1/2 ounces vodka
1 ounce Thatcher’s Organic Cucumber Liqueur
2 shiso leaves
1/2 ounce lime juice
1/2 ounce simple syrup (1:1 ratio)
3/4 ounce coconut milk
Hibiscus salt and cucumber slices for garnish

In the bottom of a shaker, muddle the shiso leaves with lime juice. Add in ice 2/3 up the shaker and then pour in the vodka, Thatcher’s Organic Cucumber Liqueur, simple syrup and coconut leaves. Shake hard for 20 seconds and double strain into a rocks glass with ice. Garnish with cucumber slices and hibiscus salt.

Cucumber Seas Cocktail with Thatcher's Organic Cucumber Liqueur // stirandstrain.com

*For more info on sponsored products, affiliate links, and gifted booze, please visit the About page.

Fun in Jalisco!

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Fun In Jalisco Cocktail // stirandstrain.comThis post is brought to you by Blue Nectar Tequila. Recipes and ideas are my own.

Right now I’m in the middle of a frozen drink-a-thon session. I fear for the life of my blender’s motor. Everything is getting thrown in there, all with a good helping of booze. As our big summer holiday draws upon us, I thought I’d get a little technicolor creative this year and bust out my red, white, and blue drink ingredients. The liquor of choice today: Blue Nectar Tequila.Fun In Jalisco Cocktail // stirandstrain.com

When it comes to blue drinks, I usually head straight to the Tiki classic Blue Hawaii, I mean, obviously if you’re been following my Instagram account. But today I wanted to revamp that classic with a little South of the Border pizzazz. Maybe… a little Fun in Acapulco? (OK, OK, I’ll stop with the Elvis movie references).

Fun In Jalisco Cocktail // stirandstrain.com

 

You could just enjoy the tequila on its own, but today I decided to use it as the base for the cocktail. Blue Nectar Tequila’s Silver has an earthy, slightly spicy, honeyed flavor profile that is a perfect mate for fresh, zingy pineapple juice. It’s triple distilled so the flavor is not overly aggressive and works really well in cocktails. Paired with a nice splash of freshly squeezed lime juice and a touch of blue curaçao, this is definitely miles above the original. (The Blue Nectar is not actually blue, so you’ll need a little help for the blue color from the curaçao. The “blue” refers to the blue agave that is used to craft the tequila.) For a little patriotic flair, frozen watermelon gets blended in for a sweet, fresh layer of flavor. And it’s up to you: layer it between the blue, or just blend it in with the whole batch. It’s a holiday weekend; don’t sweat the small stuff.Fun In Jalisco Cocktail // stirandstrain.com

Now, while adding ice to blend will usually either 1. water your drink down or 2. dull the flavors, here we’re adding just enough to flash blend it and get it icy while keeping the flavors fresh and bold.

Fun In Jalisco Cocktail // stirandstrain.com

While this drink can hold its own, I couldn’t resist crowing the whole affair with a salted coconut foam. Think of it as the white caps crashing on waves, or a soft cloud in the deep blue sky, or the white smoke smoldering on the lawn after you accidentally set your grass on fire trying to ignite a couple of Roman Candles. Regardless, it’s a light way to add the cream to your drink, and the salt keeps the whole cocktail from being too sweet, which I truly appreciate on a hot day.

Fun In Jalisco Cocktail // stirandstrain.comIf you’re in a place where fireworks are legal, by all means, bring out the sparklers, but, if you’re in a state like California, where the pyrotechnics are left up to the professionals, then a dash of edible gold stars is good enough for a sparkling garnish.

Happy 4th guys!

For more information on Blue Nectar Tequila, please check out their website here!

Makes 2 drinks

For the salted coconut foam:

7 ounces coconut milk
2-1/2 ounces egg whites
2 ounces simple syrup
2 teaspoons kosher salt

  • Add all ingredients to a whipped cream canister. Close the canister, shake hard, charge it with a whipped cream charger, shake, charge with a second canister and refrigerate at least one hour until ready to use. Will keep fresh for up to a week in the refrigerator.

Fun in Jalisco Cocktail:

1 cup watermelon cubes, frozen
4 ounces Blue Nectar Silver Tequila
6 ounces pineapple juice
2 ounces lime juice
1 ounce blue curaçao
1-1/2 cups ice cubes
edible gold stars

  • In a blender, first blend watermelon cubes until even consistency (make sure cubes are small, if the cubes freeze up in the blender, add 1 teaspoon of hot water to the blender). Pour into a separate container and set aside. Next, combine Blue Nectar Silver Tequila, pineapple juice, lime juice, blue curaçao and ice in the blender. Blend for 15 seconds until even consistency. To serve the drink, in a tall glass pour in the tequila mixture until about halfway up. Pour in a layer of the watermelon puree (about half the puree), and then top with additional blue mixture. Add salted coconut foam on top and sprinkle with gold stars.

The drink is quite refreshing with a nice blend of sweet, tart and spicy from the tequila. The salted coconut can be gently mixed in for added creaminess or left atop the cocktail for between sips.