12 de agosto de 2016

prehiSPAnic cocoon Piña Colada with Chia RECIPE FOR TODAY

prehiSPAnic cocoon Piña Colada with Chia

1 can (12 fl. Oz.) Evaporated milk
1 can (14 oz.) Cream of Coconut
1 cup pineapple juice
1 tablespoon rum extract (optional) or 2 tablespoon rum
6 cups of ice cubes, divided

1 small can crushed pineapple (optional)
maraschino cherries (optional) 1 per each cup
2 tablespoon Chia seed

PLACE evaporated milk, coconut cream, pineapple juice and rum extract or rum in blender and cover. Blend until evenly mixed. Pour into a jar and refrigerate until ready to serve.

Add chia seed to a cup and half fill cup with water and set aside to absorb the water.

TO SERVE: Place half the drink and 3 cups ice in blender. Cover and blend until smooth. Stir in chia seeds. Pour into glasses. Repeat with remaining beverage and ice. Decorate glasses with crushed pineapple and maraschino cherries.


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