Coco Paloma

Prep Time: 3 minutes

Servings: 1

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:

One can of Thirsty Buddha Sparkling Coconut Water with Grapefruit
2 oz. of Sobrii non-alcoholic 0-Tequila.
Mint leaves for garnish
Grapefruit for garnish

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
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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.