Batido Colada Recipes

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CARNIVAL COLADA



Carnival Colada image

For most of the year, Arnaud's is known for churning out more French 75s than any other spot in the city. But during the weeks preceding Mardi Gras, people start buzzing about this festive purple drink instead. It gets its vibrant color from cachaça infused with butterfly pea flower, a brightly hued mild-tasting herb. -Nora Horvath for Food Network Magazine

Provided by Food Network

Categories     beverage

Time P1DT5m

Yield 1 drink (plus extra infused cachaça and coconut magic)

Number Of Ingredients 12

1 liter cachaça
1/2 cup dried butterfly pea flowers
1 14-ounce can sweetened condensed coconut milk
1 14-ounce can coconut milk
3 ounces orange juice
3 ounces white rum
1/2 ounce white rum
1/4 ounce orange curaçao
3/4 ounce orange juice
1/2 ounce lime juice
1/2 ounce cinnamon syrup
Mint sprig, for garnish

Steps:

  • Make the butterfly pea cachaça: Pour the cachaça into a large container; add the butterfly pea flowers and stir vigorously. Let steep, stirring occasionally, until the cachaça turns deep purple, about 24 hours. Strain.
  • Make the coconut magic: Combine both coconut milks, the orange juice and rum in a blender. Process until smooth.
  • Make the cocktail: Combine 1 ounce butterfly pea cachaça, 1/2 ounce coconut magic, the rum, curaçao, orange juice, lime juice and cinnamon syrup in a cocktail shaker with ice. Shake well.
  • Strain the drink into a glass filled with crushed ice. Garnish with a mint sprig and decorate with a plastic king cake baby.

MANGO-GUAVA BATIDOS



Mango-Guava Batidos image

Provided by Food Network Kitchen

Time 7m

Number Of Ingredients 5

3 Cups Guava Nectar
1 Cup Milk
1 1/2 teaspoons vanilla
3 tablespoons sugar
3 cups frozen mango chunks

Steps:

  • Combine 3 cups guava nectar, 1 cup milk, 1 1/2 teaspoons vanilla and 3 tablespoons sugar in a large bowl; add 3 cups frozen mango chunks. Working in batches, puree in a blender until smooth and frothy. Divide among small glasses.

BATIDOS



Batidos image

Provided by Bobby Flay

Time 20m

Yield 6 servings

Number Of Ingredients 9

1 cup peeled and chopped papaya
1 cup peeled and chopped mango
2 cups peeled and chopped pineapple
2 small ripe bananas, peeled and chopped
3 tablespoons fresh lime juice
1 1/2 cups fresh coconut milk
1 cup white rum
2 tablespoons sugar
2 cups ice cubes

Steps:

  • Combine all ingredients, except ice in the blender and blend until smooth. Add the ice and blend until frothy.

CARIBE HILTON'S PIñA COLADA



Caribe Hilton's Piña Colada image

It seems unimaginable that a drink as crowd-pleasing as the piña colada would inspire fierce debate. But to this day, no one can agree on the cocktail's exact origin - or even how to make it! The first theory involves the pirate Roberto Cofresí, who supposedly invented the drink to keep his sailors happy and prevent mutiny. Others swear it came from the bar at the Old San Juan restaurant Barrachina. But the most popular story traces the idea to the Caribe Hilton, where bartender Ramón "Monchito" Marrero supposedly created it in the ʼ50s as a family-friendly nonalcoholic drink. Back then, blenders weren't common, so the first piña coladas were made in a cocktail shaker. Marrero eventually added rum, and the recipe was later revised for blenders (see below). Try that version, or use a cocktail shaker and serve the drink over ice to get a real taste of the original!

Provided by Food Network

Categories     beverage

Time 5m

Yield 1 piña colada

Number Of Ingredients 5

2 ounces rum
1 ounce cream of coconut, such as Coco López
1 ounce heavy cream
6 ounces fresh pineapple juice
Fresh pineapple wedge and maraschino cherry, for serving

Steps:

  • Combine the rum, cream of coconut, heavy cream and pineapple juice in a blender. Add 1/2 cup crushed ice and blend for 15 seconds.
  • Serve in a 12-ounce glass and garnish with fresh pineapple and a maraschino cherry.

FRESH FRUIT BATIDOS



Fresh Fruit Batidos image

Provided by Bobby Flay

Categories     dessert

Time 5m

Yield 1 serving

Number Of Ingredients 6

6 ounces mango sorbet
3 ounces vanilla ice cream
1/2 cup chopped fresh mango, plus mango slices, for garnish
5/8 cup cold milk
1 to 2 tablespoons honey, or more to taste
Mint sprigs, for garnish

Steps:

  • Place all ingredients in a blender and blend until smooth. Pour into a 10-ounce glass and serve immediately. Garnish with a mango slice and mint sprig, if desired.

PAPAYA AND MANGO BATIDOS



Papaya and Mango Batidos image

Provided by Aarón Sánchez

Time 10m

Yield 1 serving

Number Of Ingredients 4

1 cup diced papaya (about 1 small papaya), plus some sliced, for garnish
1 cup diced mango (about 1 mango), plus some sliced, for garnish
1 1/2 cups milk
1 cup crushed ice

Steps:

  • Combine the papaya, mango, milk, and ice in a blender process just until smooth. Pour into glasses and garnish with mango and papaya slices.

FRUIT BATIDO



Fruit Batido image

Cool, refreshing drink with a milk base that is a common drink in Latin America, namely Panama. Can be made with almost any type of meaty fruit. Any type of fruit can be used in place of the papaya, such as cantaloupe or peaches. Serve immediately or store in refrigerator. If stored, be sure to stir before serving. Enjoy!

Provided by Mommy1b2g

Categories     Drinks Recipes     Smoothie Recipes

Time 10m

Yield 6

Number Of Ingredients 6

1 (12 fluid ounce) can evaporated milk
1 cup chopped papaya
¼ cup white sugar, or more to taste
1 teaspoon vanilla extract
1 pinch ground cinnamon
1 tray ice cubes

Steps:

  • Blend milk, papaya, sugar, vanilla extract, and cinnamon together in a blender until smooth; add ice and blend until slushy.

Nutrition Facts : Calories 128.3 calories, Carbohydrate 17.2 g, Cholesterol 18.3 mg, Fat 4.8 g, Fiber 0.5 g, Protein 4.4 g, SaturatedFat 2.9 g, Sodium 69.2 mg, Sugar 16.1 g

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