Enjoy this Cherry Rum and Coke Slushie as a frosty, fruity cocktail that’s perfect for warm weather or festive occasions. Cheers to a refreshing sip of summer! 🍒🍹✨
Make your own rich and creamy hot chocolate base from scratch—store it in a jar and use it all season long!
¾ to 1 cup granulated sugar (adjust for desired sweetness)
4 oz semi-sweet chocolate bar or chips
2 oz white chocolate bar or chips
1 cup unsweetened cocoa powder
½ cup instant nonfat dry milk
1 teaspoon sea salt
1 teaspoon vanilla extract
2 tablespoons cornstarch (for creaminess and thickness when cooked)
Chop the Chocolate: Finely chop both the semi-sweet and white chocolate bars or use chocolate chips.
Mix Everything Together: In a large bowl, combine the chopped chocolates, cocoa powder, dry milk, sugar, cornstarch, salt, and vanilla extract (you can also stir in the vanilla later when heating).
Blend for a Smooth Mix: Pulse everything in a food processor or blender until the mix is fine and uniform. Store in an airtight container or mason jar.
To Prepare a Cup:
Add 3 tablespoons of mix to 1 cup of hot milk (or water, but milk is creamier).
Heat in a saucepan or microwave until hot, whisking or stirring constantly.
Top with marshmallows, whipped cream, or a sprinkle of cinnamon!
A frosty take on hot chocolate—perfect even when it’s warm outside. Think milkshake meets cocoa!
1 cup chocolate milk
2 packets hot chocolate mix
1½ cups crushed ice
Whipped topping (for garnish)
Miniature chocolate chips (for garnish)
Blend the Base: In a blender, combine the chocolate milk, hot chocolate mix, and crushed ice. Blend on high until the mixture is thick and slushy.
Serve in a Tall Glass: Pour into a large glass or mug.
Garnish Generously: Top with whipped cream and a sprinkle of mini chocolate chips.
Optional Add-In: A scoop of vanilla ice cream makes it even creamier!
Add a pinch of cinnamon, nutmeg, or cayenne for a spicy Mexican twist.
Drizzle chocolate syrup inside your glass for extra flair.
For adults: add a splash of Baileys or Kahlua for a boozy version!
Snowy nights by the fire (hot version)
Holiday movie marathons
Cozy brunches
Summer cocoa cravings (frozen version)
Makes: 6–8 popsicles (depending on mold size)
Prep Time: 10 minutes
Freeze Time: 6–8 hours or overnight
Level: Easy
¾ cup orange juice
(Fresh or bottled, preferably pulp-free for a smoother texture.)
⅓ cup pineapple juice
(Adds a tropical twist and natural sweetness.)
2 tablespoons fresh lime juice
(Brightens the flavor and adds citrusy zing.)
½ cup silver tequila
(Use a good-quality blanco tequila for the best flavor.)
2–4 tablespoons grenadine
(For that beautiful red “sunrise” effect—add to molds last.)
Lime slices or wedges (optional)
(For garnish inside the popsicles or as a side when serving.)
In a large measuring cup or mixing bowl with a spout, combine:
Orange juice
Pineapple juice
Lime juice
Silver tequila
Stir well to combine all liquids.
If you want to add lime slices for decoration, place a small thin wedge or half-slice into each mold first.
Slowly fill each popsicle mold about ¾ full with the juice-tequila mixture.
Carefully pour or drizzle grenadine (about ½–1 tsp) into each mold. It will sink to the bottom, creating that classic “sunrise” layered look.
Tip: Don’t stir after adding grenadine—just let it settle naturally.
Add popsicle sticks and place molds in the freezer for at least 6–8 hours or overnight until fully frozen.
To release the popsicles, run warm water over the outside of the mold for a few seconds.
Serve immediately and enjoy responsibly!
Make it sweeter: Add a tablespoon of simple syrup if you prefer a sweeter pop.
Make it mocktail-style: Omit tequila and replace with more orange juice or lemon-lime soda for a kid-friendly version.
Add fruit chunks: Frozen pineapple chunks or maraschino cherries add color and texture.
Summer BBQs
Pool parties
Bachelorette weekends
Brunch with a twist
A refreshing and colorful fruit drink inspired by the traditional aguas frescas served at La Michoacana shops in Mexico. Perfect for summer days, parties, or any time you want a naturally sweet and hydrating beverage.
1 cup fresh strawberries, chopped
1 cup fresh pineapple, chopped
1 cup cantaloupe (melon), chopped
1 cup watermelon, chopped
1 cup ripe mango, chopped
1 liter cold water
1/2 cup granulated sugar (adjust to taste)
Juice of 2 limes
Ice cubes, as needed
Lime slices and fresh mint leaves (optional, for garnish)
Prepare the fruit:
Wash, peel (if needed), and chop all fruits into small chunks. Make sure to remove any seeds or cores.
Blend part of the fruit:
In a blender, add about half of the chopped fruits (you can choose any combination) along with 1 cup of water and the sugar. Blend until smooth.
Strain (optional):
If you prefer a smoother drink, pour the blended mixture through a fine mesh strainer into a large pitcher to remove pulp. This step is optional depending on your texture preference.
Combine and mix:
Add the remaining chopped fruit to the pitcher for texture and presentation. Pour in the rest of the cold water and stir well to combine.
Add lime juice:
Squeeze the juice of 2 limes into the mixture and stir.
Chill and serve:
Add plenty of ice cubes to keep the drink cool and refreshing.
Garnish and enjoy:
Serve in glasses with lime slices and fresh mint leaves on top for a beautiful and aromatic touch.
You can substitute or add other fruits like cucumber, grapes, or oranges.
Adjust sugar and lime to your taste — more lime for tang, more sugar for sweetness.
For a natural sweetener, try honey or agave syrup instead of sugar.
