The key to this recipe is chill time. Prep a few hours before serving (or overnight) so the ice cubes have time to set. Following Good Food. Real Results.™ Swap a cocktail for dessert to stay on track.
6 Golden Milk Herbal Tea Blend tea bags
3 cups coconut milk beverage, warmed
2 tsp grated lime peel
1⁄4 cup pineapple juice
1⁄4 cup or 2 oz. rum
1 lime, cut into wedges
- Place tea bags in a large measuring cup. Pour warm coconut milk over top and stir in lime peel; steep 10 to 15 min. Discard tea bags.
- Pour liquid into ice cube tray. Freeze until firm, about 2 hours.
- Place half the cubes in a blender and add 2 tbsp each juice and rum; blend until slushy. Pour into three chilled glasses. Repeat with remaining cubes, juice, and rum. Garnish with lime wedges.
Make it a mocktail and omit the rum. Spear pieces of fresh pineapple onto small skewers and use as garnish.
No extra ice cube trays? Freeze in Perfect Petites.