decided to include an article on Mexican beverages to accompany
our feature on 'Mexican Cuisine Gluten-free' to offer refreshing
alternatives to beer, commonly served with Mexican food.
parts light rum
parts pineapple juice
part cream of coconut
all ingredients in a blender and blend on high speed until frothy.
Serve with pineapple slices.
cup fresh lemon juice
lime, cut into quarters, seeds removed
all ingredients into a blender and blend on high speed until frothy.
Strain and pour over ice. Serves 3. Adjust sugar to desired sweetness.
cup gf brown sugar, packed
cups warm water
cup ground coffee
ounce unsweetened gf chocolate
cup gf brandy
brown sugar in a large saucepan and heat over low heat until melted,
stirring constantly. Remove from heat and stir in water. Dont
worry if the sugar hardens, it will dissolve during cooking. Add
coffee, chocolate, cloves and cinnamon. Bring to a boil and reduce
heat to a simmer. Simmer uncovered for 15 minutes. Stir in brandy
and vanilla. Strain coffee through a cheesecloth and serve. Can
be topped with whipped cream.