No joke, I actually just googled last minute flights to Miami because it was NEGATIVE 13 DEGREES (without windchill) when I got up to drive Brent to work this morning. Are you kidding me, Michigan?!?!
Since a last minute weekend trip to Florida looks like it will be a touch out of my budget ($2,000 per flight, per person lol), I suppose I’ll have to settle for these tropically-inspired margaritas. We all know that alcohol makes the cold more tolerable (though I’m not sure that applies to windchills in the negative thirties), especially when paired with mango and a spicy chili powder kick.
These margaritas are of the frozen variety, because it’s much easier to throw everything into a blender and call it a day. I have to say, my motivation to do anything but curl up in my bed right now is at an all time low. We also threw in a dash of turmeric, because hey, it’s still January and we all know turmeric cures any and all health ailments. (I’m totally kidding.) It actually pairs really well with mango & chili and it takes the sweetness down a notch. If that’s not your thing, feel free to leave it out!
As always with cocktails (and most recipes in general), fresh ingredients are key. Specifically, fresh citrus juice is key – toss the bottle of lemon juice concentrate that’s been sitting in your fridge for longer than you’d care to admit, and take a few minutes to squeeze some fresh lemons. Bonus: you’ll get a nice arm workout if you’re making a big batch!
We use our handheld citrus juicer multiple times per day; it’s super easy to use and certainly better than using your actual hands. Pro tip: if the lemon or lime is really firm, apply a bit of pressure with your hand and roll it back and forth on the countertop before slicing and juicing it. This helps release the juice and you’ll get much more out of it with little effort.
Oh, I should also mention that frozen margaritas are the perfect option for large-batch Super Bowl cocktails. You can make 8-10 at a time with just the press of a button!
Pair these with a batch of this homemade vegan queso dip + your favorite tortilla chips and you’re all set!Print
These frozen margaritas are easy to make in your blender. The recipe here makes a large batch (6 8oz drinks), so if you’re serving a smaller crowd, cut everything in half!
- 8 oz silver tequila
- 3 1/2 oz Cointreau liqueur
- 4 oz freshly squeezed lemon juice
- 4 oz freshly squeezed lime juice
- 3 oz freshly squeezed orange juice
- 1 tsp turmeric
- 1/4 tsp chili powder
- 3 oz agave nectar
- 4 cups frozen mango (slightly thawed works best)
Chili Salt for rim:
- 2 tbsp fine kosher salt
- 1 1/2 tbsp chili powder
- 1 1/2 tsp sugar
- Add all ingredients to a high speed blender and blend until smooth. Taste and adjust sweetness as needed by adding more agave (depends on your taste).
- To make chili salt, simply add all ingredients to a bowl and whisk.
- To rim glasses, dip the rim in lime juice, then dip in chili salt mixture to evenly coat rim.
- Pour margarita into glass and enjoy!
If you want a sweeter drink, add another oz or two of agave.