I adore iced coffee. Come rain or shine it’s one of my favourite things to drink and I love experimenting with new icy flavours. So I just had to come up with a Caribbean inspired coffee. It tasted amazing, even if I do say so myself and the best part you don’t have to drink this cold, it can also be enjoyed just as good served hot.
Cinnamon Iced Coffee
with a coconut milk & nutmeg froth
Cook time- 0 min
2 shots of espresso
1 cup of coconut milk (Dunn’s River)
1 cup of ice
1/2 tsp cinnamon
1/2 tsp nutmeg
Using a jug blender add in the espresso shots, cinnamon and the ice. Blitz until nice and cool.
Divide the coffee into two glasses.
Using the jug blender again. Add the coconut milk and nutmeg and whiz until creamy and frothy.
Pour over the top of the coffees. Sprinkle with a little extra nutmeg and drink! Yumo!
*if you require a little sweetness in your coffee, you can add in sugar, honey or even coconut syrup.
Another day another Caribbean inspired drink! I tested this out on my brother and after watching him drink every last drop and then clean the glass out with his finger…..I reckon it was a hit! (and it is going to go perfectly with another recipe I have in store)
Coconut & Vanilla Milkshake
Cook time- 0 min
1 tin of coconut milk (Dunn’s River)
1 cup of full fat cows milk (you can also use almond, soy or hemp milk)
2 tsp of Vanilla Extract
1 cup of ice
Put all ingredients in to a jug blender and whiz it together.
Pour into glasses. Pop a straw in. Add some fresh coconut to gain marks on presentation 😉 and voila!
If you want a more luxurious milkshake, why not add a few spoons of vanilla ice cream…nom…nom…nom.
Today I felt like it was time for a dessert. This was an experiment, so I will be the first to admit that I am no Heston Blumenthal but when one of my experiments goes to plan…I flippin do feel like him teehee.
The zingyness (if that’s a word!) goes great with the sweetness of the mango and when you feel those ginger beer bubbles fizz on your tongue, its a delicious sensation not to be missed.
Ginger Beer Jelly with Mango Puree
Prep time- 5 min
Setting time- 2 hrs
2 cans of Ginger Beer (Grace UK)
1 sachet of gelatin
2 cups of mango
Sprinkle of nutmeg
Sprinkle of desiccated coconut
Add the sachet of gelatin to 8 tbsp of hot water. Stir until dissolved.
Pour the two cans of ginger beer in to a large jug. Mix in the gelatin.
Divide in to 4 glasses and put into the fridge.
The quicker you get them in to the fridge to cool the higher chance you get of catching the ginger beer bubbles in the jelly. So move quick 🙂
Once jelly has set.
Blend the mango until silky smooth and pour over the jelly.
Finish by sprinkling a little nutmeg and desiccated coconut over the top.
Dig a spoon in and enjoy!
Day 5 fell on National Burger Day, so guess what? I made a roast….only joking…..I made a burger of course. Being short on time this was a perfect midweek meal. I served it with crispy sweet potato fries and a coconut & vanilla milkshake….because you can not have a burger with out a milkshake, they are the perfect coupling.
Jerk Caribbean Chicken Burger
with grilled pineapple & mango salsa)
Cook time- 20 min
2 chicken breasts
2 tbsp of Jerk seasoning (Dunn’s River)
2 brioche buns (any buns will work)(sliced in half)
1 tomato sliced
2 rings of pineapple
1 cup of mango – diced
1 red chilli
Zest of one lime
2 tsp of Mayonnaise (I used an harissa mayo)
1 tsp coconut oil
Take the chicken breasts, place in a plastic bag and give a little bash with a rolling pin. Don’t be too harsh, you don’t want a completely flat breast, it just needs to be thinned out a little which will help quicken the cooking time and then coat each breast with the Jerk seasoning.
Heat the coconut oil in a large flat based pan on a medium heat.
Add in the chicken. Once nicely coloured on one side, flip them chucks over.
In the same pan, add the pineapple slices.
After 15 min check the chicken, if the juices are running clear, that means they are cooked. Take them out and pop aside. When the pineapple has gained a delicious brown coating, remove them from the pan also and pop aside with the chicken.
In the pan add the 4 halves of the brioche buns to lightly toast. Once toasted remove from the pan.
Take the diced mango, chilli, lime and mixed together.
Inside the burger I packed tomatoes, grilled pineapple and a chilli mango salsa. Beautiful!
For recipe please visit my bio for direct link 🙂and lime zest and mix together.
Now build your burger. In my photo you can see how I layered mine, but please feel free to freestyle it how you wish.
Day 6.Mild Caribbean Curry
I couldn’t wait to try out the Caribbean Mild Curry Powder, I had been saving it for a Friday night feast. It was a tasty way to begin our bank holiday weekend. This curry was full of flavour and so quick to cook. There were no need to add any additional flavourings because the mild curry powder had it all covered. I served it with a coconut and bean rice, charred corn and a roti.
Prep time- 30 min
Cook time- 30 min
500g Chicken breast (cubed)
3 tbsp of Caribbean Mild Curry Powder (Dunn’s River)
1 white onion (diced)
3 Bell peppers (sliced)
1 tin of coconut milk (400ml approx)
1 tsp coconut oil
– In advance coat the cubed chicken breasts in the Caribbean Mid Curry powder, place in a bowl and cover with cling film. Leave to marinate for about 30 minutes minimum, it would be best over night.
-Melt the coconut oil in a pan and add the chicken.
– Once chicken is cooked through add in the onion and peppers. Cook them until they are softened.
– Turn the eat down and stir in the coconut milk. Heat through and serve!