Coco Paloma

Prep Time: 3 minutes
Servings: 1
Coco Paloma
Coco Paloma

Picture yourself lounging on a sandy beach with the warm sun on your face and the gentle sound of waves crashing nearby. Now, imagine you could capture that feeling in a glass - introducing the Coco Paloma Mocktail! 

 

What You'll Need:

How to Make It:


1. In a glass filled with ice, pour in 2 oz. of Sobrii non-alcoholic 0-Tequila

2. Top your glass off with Thirsty Buddha Sparkling Coconut Water with Grapefruit. Watch as the effervescence brings a sense of tropical excitement to your mocktail.

3. For the finishing touch, garnish your Coco Paloma Mocktail with a few mint leaves and a thin slice of fresh grapefruit. The fresh aroma of mint perfectly complements the grapefruit and coconut flavours.

Sip, Savor, & Escape
.
The Coco Paloma is not just a drink; it's a reminder to take a moment for yourself, to unwind and enjoy the simple pleasures of life. Whether you're hosting a tropical-themed party, seeking a refreshing drink after a long day, or simply want to indulge in a taste of paradise, the Coco Paloma Mocktail has you covered.

Directions

  • 01 First step goes here

    Line a 12-cup muffin pan with cupcake liners and set aside. Add the crushed cookies and melted butter to a medium bowl and mix well to combine.

  • 02 Second step goes here

    Evenly divide the cookie mixture among the cupcake liners. Using your fingers, firmly press the cookie mixture into the base of each cup.

  • 03 Third step goes here

    Add the Pumpkin Spice Creamer, cashews, cream cheese, pumpkin puree, coconut oil, maple syrup, salt, and pumpkin pie spice to a high speed blender and blend on high until smooth and creamy.

  • 04 Forth step goes here

    Add the Pumpkin Spice Creamer, cashews, cream cheese, pumpkin puree, coconut oil, maple syrup, salt, and pumpkin pie spice to a high speed blender and blend on high until smooth and creamy.