Summer vacation is almost over. We’ve been so busy that it’s been one great adventure, trip or event after another, every weekend since May. I’m not complaining, really, I’m not but as in most things, too much of a good thing can be a little overwhelming. I honestly feel like I need a vacation from my vacation. I’m sure you know what I mean. You know, just a moment to sit in the sun, close my eyes and be still with no worries of putting myself in danger of a heat stroke. It’s the little things people.
Anyways, I’ve partnered with International Delight to try out some of their new flavors and I’ve become a little obsessed with finding ways to use them other than just rocking my coffee. Last month, I came up with a recipe for a Mexican Hot Chocolate milkshake that blew my families minds. Apparently, I really crave cold weather comfort drinks but adapted for the hot weather.
As I was sitting by the pool, wishing it was a little less humid and watching my kids do cannonballs, I began imagining myself on a tropical island (because I’m melting as one does when on a tropical vacation) and then my daydream went off into a completely odd direction and as I was sitting on the beach, it began to flurry and I was trying to catch snowflakes on my tongue, like I did when I was a little kid, but I was in my bathing suit which was odd. The point is, it made me smile and I thought to myself, why can’t I have a little snow right this very minute. Obviously it’ll never snow in July but with the courtesy of International Delight Cinnabon Creamer I could have a little bit of snowflake on my tongue, right here in July.
I never have been one for taking no for an answer so here’s the recipe I used to make this deliciously cool and refreshing cocktail, Dulce de la Nieve.
Fill cocktail shaker ½ way with ice. This helps chill the shaker and the ingredients as you add them. Leave plenty of room for shaking, so if your shaker is small use less ice.
1 part Rum Chata Rum
1 part heavy cream
2 parts International Delight Cinnabon Creamer
¼ teaspoon of sugar
¼ teaspoon of pure vanilla extract
Grip firmly, shake vigorously for 30 seconds to blend dairy products well. Typically when shaking drinks you need only employ the slow count to 10 method. Once the shaker is frosted, you are ready to strain and pour into an old fashioned glass. Garnish with a sprinkle of cinnamon and sip for maximum effect.
The only problem I have with this drink is that it is so sinfully delicious that I always want more. Just like you can’t just catch one snowflake on your tongue, you can’t just drink one Dulce de la Nieve. It’s also a fantastic drink to enjoy around the holidays. It reminds me a lot of the Rompope my dad used to bring back from Mexico but lighter and sweeter. It’s a very delicate and delicious variant on eggnog, minus the eggs and incorporates some Cinnamon buns.
Now, that I am now cool and refreshed, I think I might go take a nap on this lazy summer afternoon. I deserve it and so do you!
What’s your favorite cocktail to cool down with on a hot summer’s day?
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.