For those who don’t know–I didn’t until very recently–a cremolada is Peruvian; a sort of slush puppy made with tropical fruit, water, and sugar. The basic formula is: blend juice, sugar, and water; freeze the mixture in ice cube trays; when frozen, blend again. This is my twist on the classic. The tequila is optional, but recommended.
You can double or triple this recipe, as long as you have the ice cube trays to support it. This way, you can make individual drinks as desired, or continue to blend batches fresh throughout a party. Makes 5 cups. Serves 4.
- 500 grams (1 medium) pineapple, chopped
- 50ml (1/2 cup + 2 tablespoons) pineapple juice
- 200ml (3/4 cup + 2 tablespoons) coconut milk
- 50ml (a scant 1/4 cup) lime juice
- 200ml (a scant cup) tequila, divided
- 1/4 cup light brown sugar
- Move the chopped pineapple to the bowl of a blender. Add the pineapple juice, coconut milk, lime juice, half the tequila, and light brown sugar; blend until smooth, about 2 minutes. Pour 1 cup of the colada mix into a container; move to the fridge until very cold, at least 4 hours. The remaining colada should be poured into ice cube trays and placed in the freezer for at least 5 hours, or until completely frozen.
- When frozen, move the colada cubes and liquid back to the blender, along with the remaining tequila; blend until you have a thick slushy; 1 to 2 minutes. Pour the tequila-coladas into short glasses, outfitted with straws and/or long spoons. Serve immediately.
Cinco de Mayo: the day General Ignacio Zaragoza Seguín’s Mexican army–surprise!–beat the French fry-forces at the Battle of Puebla in 1862. (Sorry Frenchman ancestors.)
I don’t normally create holiday-themed posts–mostly because I don’t get my act together until the actual day of the holiday–but I think this creamy, boozy slushy will serve you all summer long.
Thank you to Azunia Tequila for sponsoring this post: “Both Cinco de Mayo and Tequila have suffered a bit of a bad rap, with many people associating them with hangovers, excess partying, and a lack of authenticity. We think people deserve to know the truth about the grown up version of both tequila and Cinco de Mayo, and to celebrate the richness, boldness, and authenticity of flavor which it deserves.” I used their Reposado tequila to make this recipe. (And if you like it, vote for it!)