FREE RECIPES

Tropical Mai Tai Popsicles

Ingredients

  • 1 cup pineapple juice (250ml)
  • 100 ml orange juice (3.5 oz)
  • 100 ml coconut water (3.5 oz)
  • ⅓ cup coconut rum (80ml)
  • ⅓ cup dark rum (80ml)
  • 1 tablespoon triple sec or Cointreau (15 ml)
  • 2 tablespoon grenadine or blackberry syrup (30ml)

Procedure:

  1. Mix all ingredients apart from grenadine in a large shaker and pour into the molds. 
  2. Add a dash of grenadine into each mold afterwards, and it will eventually sink to the bottom (which will be the top). 
  3. Place in the freezer and add popsicle sticks after 2 hours, and then freeze until solid, at least 6 more hours.

Frozen Long Island Iced Tea Popsicle

Ingredients

  • 1 tablespoon + 1 teaspoon (20ml) each of vodka, light rum, triple sec (e.g. Cointreau), gin and tequila. 100ml in total.
  • 100 ml lemon juice (3.5 oz)
  • 100 ml simple syrup (3.5 oz)
  • 200 ml black iced tea, I like to use peach (≈7 oz)
  • 100 ml Coke (3.5 oz)

Procedure

  1. Mix all ingredients together and pour into popsicle molds, leaving ample room for expansion. 
  2. Freeze for 2 hours before adding popsicle sticks, and then freeze until solid, at least 6 more hours.

Frozen Strawberry Daiquiri Popsicles

Ingredients:

  • 100 ml white rum (3.5 oz)
  • 100 ml simple syrup (3.5 oz)
  • 100 ml lime juice (3.5 oz)
  • 300 ml quartered, fresh strawberries (≈10 fl. oz)

Procedure:

  1. Blend all ingredients together and strain the mixture into popsicle molds, leaving ¼ inch of space for the liquid to expand. 
  2. Freeze for 2 hours before adding the popsicle sticks, then freeze until solid, minimum 6 hours.

Heavenly Peanut Butter Oat Cup

Ingredients:

FOR THE BASE

  • 1.5 cups rolled oats used gluten-free if necessary
  • 4 tbsp smooth peanut butter or nut butter of choice
  • 4 tbsp maple syrup
  • Pinch of salt

FOR THE PEANUT BUTTER LAYER

  • 12 tbsp smooth peanut butter
  • 2 tbsp maple syrup

FOR THE CHOCOLATE TOPPING

  • 5 oz dark chocolate melted
  • Optional drizzle of melted Biscoff spread

Procedure:

  1. Mix the ingredients in a bowl, then press into 6 cup silicon muffin tray. Freeze for 15 minutes.
  2. In the meantime mix the peanut butter and maple syrup in a small bowl to create the middle layer, then spread over the oat bases and top with the melted chocolate.
  3. Refrigerate until hardened. Enjoy!

Oreo Rum Ball

Ingredients:

  • 2 1/2 Oreo Crush
  • Pinch Salt
  • Pinch Instant Expresso
  • 2 Table Room Temperature Cream Cheese
  • 2-3 Table Spoon Rum

Procedure:

  1. Make Balls
  2. Roll In Nuts / Coconut / Coco Power ECT

White Chocolate Biscoff Cups

Ingredients

  • 11oz white chocolate
  • 4oz Lotus Biscoff spread
  • 1 1/2oz Icing sugar, sifted    

Direction

  1. Melt white chocolate & base cupcake cases (bottom)
  2. Put in refrigerator for 15 minutes 
  3. Mix lotus biscoff spread & icing sugar together until smooth
  4. Scoop in biscoff spread & icing mix (middle)
  5. Then the remaining white melted chocolate (top)
  6. Refrigerate 1hour to set