Recipes from Everything Delish by Jamie Milne. Photography by Maya Visnyei. Penguin Publishing.
Spicy Coconut Margaritas (Maya Visnyei)
Portions
Makes 3 cocktails
Ingredients
2/3 cup ice
5 ounces coconut milk
6 ounces Blanco tequila
1/2 ounce fresh lime juice
1 ounce Cointreau or triple sec 1 ounce agave syrup
1/2 teaspoon chili powder
2 teaspoons Tajín, for garnish
2 teaspoons unsweetened coconut flakes, for garnish
1 lime, cut into wedges
Sliced jalapeño, for garnish (optional)
Directions
In a blender, combine the ice, coconut milk, tequila, lime juice, Cointreau, agave syrup, and chili powder. Blend to a smooth, slushy consistency. Set aside.
On a small plate, stir together the Tajín and coconut flakes. Run a lime wedge around the rim of three margarita glasses or tumblers, then place the rim of each glass in the Tajín mixture.
Divide the margaritas among the glasses and garnish with lime wedges and jalapeño slices (if desired).
