AKA Smoothie of the Gods! It's a smoothie that tastes like a milkshake. And it's vegan!
I can't decide if it is a Ghostbusters smoothie or a Partridge Family 1973 linoleum smoothie.
Earlier this summer on a trip to San Juan island in Washington, I enjoyed one of the best beverages of my life thanks to a food truck called Roadriggers: watermelon lemonade. Back on the east coast, we attempted to recreate this magic for the 4th of July. It was really good! Not as good as the original, but really good.
I had a craving for Thai iced tea, but wanted something a little less hardcore than sweetened condensed milk. And, of course, I had no access to special Thai iced tea mix (complete with yellow food coloring, etc.). Substituting whole milk makes this drink a little lighter while still being rather indulgent.
Thanks to Liam, we enjoyed some authentic Pimm's Cup drinks this weekend.
I've recently been thinking about banana substitutions in baked goods and smoothies, and have had some success with squash and pumpkin. So I thought, why not in a smoothie?
What to do with extra beets? Boil until soft, chill, and then keep on hand to dump into your next smoothie. This smoothie is EXTREMELY EARTHY, but as I found, this attribute makes it perfect for inclusion in sweet & salty meals as a base. After a very filling glass of this, I froze the rest in an ice tray and have been using the red velvet smoothie cubes in dishes such as the Saucy Chunks o Pork Butt recipe I just posted, but also just as ice cubes in juices and seltzers and added to oatmeal as well.
Lemonade + ginger beer + Petaluma-made whiskey + homemade cocktail cherries for garnish.
Cocktail cherries: Boil water with 1 cup sugar, a few lemons worth of lemon juice and 3/4 of a bottle of cheap Port wine. Add pitted cherries. Let soak for at least 2 days in the fridge.