Today's recipes was inspired by a recent trip to our local produce market. While looking for a specific ingredient for next week's recipe (stay tuned) these nopales caught our attention. Nopal, which is Spanish for the Opuntia cactus or in English prickly pear cactus; they are found natively in the southwestern regions of the United States and in Mexico. The flat cactus pads can be eaten when the plant is young. Nopal cactus is a common ingredient in foods in some regions of Mexico. Traditionally, licuado de nopal (without alcohol) is a breakfast drink but as per usual we had to do things our way and add a little tequila. We hope you enjoy! As always, if you make any of our drinks, take a picture and share them with us online! Instagram ---> @ staynfocusimages
This makes 2 drinks! Let's get started!
2 Long Ribbons of Cucumber
2 5 or 6" Slices of Nopal (optional)
4oz. Coconut Water
1/2 oz. Simple Syrup
4 Tbsp. Honey
3 oz. Fresh Squeezed Lime Juice
~ 3/4 Cup Chopped Cactus
1/2 Cup Chopped Cucumber
3 oz. Tequila
1 1/2 oz. Triple Sec
~1 Cup Ice
You will also need, 2 rocks tumblers, 2 cocktail picks and a blender.
Add all ingredients to your blender.
Note: Be sure to thoroughly clean and de-spine your nopal before dicing and adding to blender.
Blend well, 30-60 seconds or so.
Pour evenly between your two glasses.
Skewer your cucumber ribbons and add your garnish to each glass.
"Being negative only makes a journey more difficult. You may be given a cactus, but you don't have to sit on it."
- Joyce Meyer