This is a sponsored post written by me on behalf of Altos Tequila. All opinions are 100% mine.
These coconut cilantro margarita ice pops are a refreshing and boozy bite. What better way to do happy hour than with a margarita ice pop?
Every spring, one of the first things I do outside once the threat of frost is behind us (sometimes I jump the gun because I’m just so over winter and end up shuffling pots in and out of the house) is plant 4-6 potted herbs on my front steps.
There’s nothing that irks me more than spending $1.99 per herb all winter long any time I need fresh herbs. Which, if you’re me, is like every week, multiple times only to let half of it go bad in my produce drawer because I didn’t need an entire bunch of parsley, mint, cilantro, basil, rosemary, thyme or sage, just a few sprigs or leaves.
I still haven’t convinced my other half to get the full on garden going in the backyard I’d love to have to but at a minimum it’s important to me to grow my own herbs. Both for practicality sake and to indulge my foodie passion of growing the food I eat.
I do well with all of them, except cilantro.
It’s my nemesis and bff all at the same time. I love the herb, adore it even and yet every.single.year. it basically says “screw you, I’m out” and dies a slow death on me after a month or two at the most.
Nothing I do (I’ve moved it to every different location I can think of, watered it plenty, harvested it to delay bolting and every other thing under the sun) keeps it alive past July.
So this year my plan of attack is different.
I’m buying multiple plants, using it in everything I can think of while it’s still alive and kicking and then processing it all in the food processor, freezing it into ice cubes and using it one cube at a time as needed throughout the rest of the season.
I refuse to buy a bunch of cilantro from the grocery store until at least December.
This freezing thing got me thinking…I bet cilantro would be awesome in a frozen treat like an ice pop and what could be better than a boozy one?
With margaritas as the inspiration, I grabbed some Altos Tequila Plata, coconut milk, agave and lime and got to concocting. Be warned, these are definitely one boozy bite! The creamy coconut milk is perfectly offset by the fresh cilantro, tangy lime and 100% blue agave Altos Tequila Plata and makes for the perfect happy hour treat.
The agave in these ice pops is probably one of the most important ingredients (don’t skimp on it or your lips will be puckering and your head a bit fuzzy!), just as it is in the making of Altos Tequila. With full time jimadores tasked with procuring the best agave in the fields so that it can be slow cooked for up to three days in a brick oven to ensure the perfect sweetness makes its way into the tequila, it’s an ingredient of paramount importance to the final outcome of each bottle.
Why not say cheers with an ice pop?!
Love this Coconut Cilantro Margarita Ice Pops recipe?
- 15 ounces canned coconut milk
- 1/3 parts Altos Tequila Plata
- 1/3 parts fresh cilantro, chopped
- juice of 1 lime
- 1/4 parts agave
- lime slices for garnish (optional)
- Add all the ingredients except the lime slices in a medium bowl and whisk until combined.
- Pour mixture evenly into ice pop molds. If using lime slices, gently push 1 slice of lime into each mold so that it sits along the outer edge.
- Freeze for at least 4 hours until set.
Amount Per Serving: Calories: 113 Total Fat: 11g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 7mg Carbohydrates: 3g Net Carbohydrates: 0g Fiber: 0g Sugar: 0g Sugar Alcohols: 0g Protein: 1g