We have less than 3 weeks until school starts.
I can survive it.
Summer is fun but summer is hard. Especially if you work from your kitchen table.
I had no idea my children were full of so many questions.
Plus, I miss the little things. Like, a quick trip to the grocery store for limes and eggs that doesn’t end in a total meltdown because someone wants a Lunchables.
Or a day trip to Austin just because I’m bored and I got all my work turned in ahead of deadline.
Or, you know, just not having to talk to anyone for several hours.
I miss these things.
I’m having a major thing with coconut milk right now. The canned stuff, not the watery stuff in the carton.
I make sunshine sauce at least once a day, usually for breakfast, with sweet potato noodles and ground turkey and it’s amazing and delicious and then I crave coconut milk all day long.
I don’t know what it is. It’s just the most delicious thing. And I’m not ashamed to admit that I always put a can in the fridge and then I wait for it to separate and eat the cream straight.
Whatever. Paleo AF.
So, of course, I love a margarita made with coconut milk. This one has my beloved, plus cantaloupe, fresh lime juice, tequila, and orange liqueur. And you know that I don’t love a frozen drink but since it’s 100 degrees this week and I’m insisting on having the a/c off and the windows open, I’m greeting all my guests with a frozen drink.
Look, I may be your weird hippie friend but at least I make you margaritas.
Make sure you follow me around the internet!
- 2 cups cantaloupe coarsely chopped
- 1/4 cup fresh lime juice
- 1/2 cup coconut milk from a can, not a carton
- 4 ounces tequila
- 2 ounces orange liqueur
- fresh mint for garnish
In a blender, combine cantaloupe, lime juice, coconut milk, tequila, and triple sec. Blend until smooth. Add enough ice to reach desired consistency and blend. Pour into 2 glasses and garnish with fresh mint.
Want more cocktail recipes?