A Refreshing Mexican Mint Colada

One night in Tulum we were so tired we just ended up eating at a bar that was close-by to our Airbnb. The food was simple, but one cocktail really stood out. It was actually originally made with Gin, but Casey and I both don't really like Gin. We ordered it with vodka instead and it was delicious. It was coconut-y and minty fresh. Like a perfectly flavor-balance dessert. Not too heavy, not too sweet- just cold and delicious. So what did we do? We spent the last month trying to recreate the recipe at home. And lucky for all of us, we finally got it right!
You may also like:
- 3 Ingredient Blood Orange Paloma
- Color Changing Magic Lemonade
- 10 Most Instagrammable Spots In Tulum
Mexican Mint Colada Recipe

- 2 oz. Coconut Rum
- 2 oz. Coconut Cream
- 3 cubes frozen coconut milk (ice will work too)
- 1/4 tsp. mint extract
- 3 mint leaves
- 1 cup ice
- (optional) 1 oz. almond milk or water

Directions: Put all items in a high speed blender (a vitamix works best!) and blend together until smooth. Garnish with fresh mint and serve.

If you liked this recipe and would like to see more like it, please pin the image below!
**This post contains affiliate links.

No comments