Drinks Archives - A Sassy Spoon®

Strawberry Guava Shake (Batido De Guayaba y Fresa)

Jamie Silva — Thu, 31 Jul 2025 11:00:00 +0000

Ok, here’s the deal. Un batido de trigo will forever have a special place in my heart, but lately I’ve been craving something fruity.

Since I love guava so much (I mean, I have a plethora of recipes made with guava), I whipped up this Cuban guava shake with fresh strawberries.

And I have to say… it is chef’s kiss!

The guava nectar pairs beautifully with strawberry and milk, giving it a creamy texture with a sweet-tart flavor.

Growing up, batidos were our comfort drink, and this batido de guayaba y fresa is one I’ll be making on repeat all summer (nah, who am I kidding… I’ll be making this all YEAR long!).

You’re gonna love this one. Let me show you how to make it!

Step-by-Step Instructions

Making this blended Cuban guava shake with strawberries is quick and easy. Cuban shakes are typically made without ice cream.

Just milk, sweetened condensed milk, and fruit. That’s what makes this creamy guava milkshake so light and refreshing.

Similar to making un batido de mango, all you need for this strawberry guava shake is to blend guava nectar, fresh strawberries, whole milk, sweetened condensed milk, sugar, a pinch of salt, and ice until smooth and creamy.

🥤 By the way, I used guava nectar for this batido. This is the one I used. Can you use ripe pink guavas? Absolutely! Just scoop out the flesh from 2-3 fresh guavas and add it to the blender in place of the guava nectar.

Also, you can use frozen strawberries 🍓 in this shake. Just skip the ice and blend the frozen strawberries straight in.

If the shake turns out too thick, blend it up with a bit more milk (or water) until it’s just the way you like it.

Recommended For This Recipe

High Speed Blender

I use this high-speed Ninja Blender all the time. It’s perfect for making smooth soups, creamy smoothies, delicious dips, and awesome sauces. It’s also easy to clean!

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In Cuban culture, milkshakes and sandwiches are a perfect pair. My family would often enjoy a Cuban batido alongside a pressed Cuban sandwich. It’s the ultimate salty-sweet combo.

Hope you love it as much as I do!

Strawberry Guava Shake (Cuban Batido De Guayaba y Fresa)

This strawberry guava shake is smooth, creamy, and filled with the flavors I grew up with. Guava has long been a staple in Cuban cooking, and it shines beautifully in this batido de guayaba y fresa when blended with fresh strawberries and sweetened condensed milk. Making Cuban batidos at home was always a part of my family, and this recipe captures that same sense of comfort and nostalgia. It’s especially satisfying with a warm Cuban sandwich.

Course Breakfast, Snack

Cuisine Cuban

Keyword batido de guayaba, cuban batido, guava strawberry shake, milkshake recipe

Prep Time 5

Cook Time 5

Total Time 10

Servings milkshake

Calories 524kcal

Author Jamie Silva

Ingredients

1 cup whole milk
3 tablespoons sweetened condensed milk
3 tablespoons granulated sugar or more to taste
1 cup guava nectar
3/4 cup fresh strawberries (approx. 8 large strawberries)
Pinch of salt
1/2 cup ice

Get Recipe Ingredients

Instructions

Add the milk, sweetened condensed milk, sugar, guava nectar, strawberries, salt, and ice to a high-speed blender. Blend on high until smooth and creamy, about 1-2 minutes.
Taste and adjust sweetness as desired. If you prefer a thinner consistency, you can blend with a bit more milk (or water).
Pour into a glass and serve immediately. Enjoy on its own or with your favorite Cuban sandwich.

Notes

Sub for almond milk or evaporated milk (evaporated milk may alter the flavor slightly)

I used guava nectar for this batido. This is the one I used. Can you use ripe pink guavas? Absolutely! Just scoop out the flesh from 2-3 guavas and add it to the blender.

Frozen strawberries work beautifully in this milkshake and make it extra thick. Just skip the ice and blend the frozen strawberries straight in. If the shake feels too thick, blend with a bit more milk (or water) until it’s just the way you like it.

Nutrition

The post Strawberry Guava Shake (Batido De Guayaba y Fresa) appeared first on A Sassy Spoon®.

Cuban Guava Daiquiri (Just 4 Ingredients!)

Jamie Silva — Wed, 23 Jul 2025 11:00:00 +0000

I’ve never met a guava dessert I didn’t love, but lately, this Cuban guava daiquiri is the one thing I can’t stop making.

It’s a simple mix of white rum, lime juice, and guava nectar that tastes like a mini tropical vacation.

And if you’re into guava cocktails as much as I am (hi, guava elderflower mimosas 👋🏼), this one totally hits different.

Let me show you how to make it!

Step-By-Step Instructions

The guava daiquiri is a tropical spin on the ultimate Cuban classic.

Fun fact: They say the original daiquiri was born in Cuba around 1900, named after a small town just outside Santiago.

There’s even a Hemingway variation that uses grapefruit juice, but… I don’t know about you, I’ll take guava over grapefruit any day.

This version keeps the same crisp, citrusy base but adds sweet guava nectar for a tropical twist that’s super refreshing (kinda like my guava margarita!).

I’m always experimenting with guava in beverages, from iced guava passionfruit drinks to cocktails, and this one might be the easiest of the bunch.

It’s light, not too sweet, and makes a fun alternative to a classic Cuban mojito when you’re craving something different.

💡 Want a frozen guava daiquiri version? Just toss the same ingredients into a blender with 1 to 1.5 cups of ice and blend until smooth. Perfect for hot sunny days or a crowd.

Add simple syrup and white rum into a cocktail shaker wirh ice.

Add the guava nectar. This is the one I used.

Add the fresh lime juice. Cover the shaker and shake vigorously for 10 seconds.

Pour the guava daiquiri into the chilled glass.

Whether you call it a classic Cuban daiquiri with a guava twist or just your new favorite drink, you’ll see why guava and rum are such a perfect pair.

Cuban Guava Daiquiri (4-Ingredients!)

This Cuban guava daiquiri is sweet, refreshing, and ridiculously easy to make with just 4 simple ingredients. With white rum, lime juice, and guava nectar, it’s a tropical twist on the classic Cuban cocktail. Perfect for guava lovers or anytime you’re craving something bright and citrusy. Want it frozen? Just toss everything in a blender with ice!

Course Drinks

Cuisine Cuban

Keyword cuban daiquiri, daiquiri, fresh lime juice, guava daiquiri, guava nectar, white rum

Prep Time 5

Total Time 5

Servings daiquiris

Calories 247kcal

Author Jamie Silva

Equipment

Cocktail Shaker Set

Ingredients

1.5 ounce simple syrup (or more to taste)
4 ounces white rum
4 ounces guava nectar
2 ounces fresh lime juice

Get Recipe Ingredients

Instructions

Make simple syrup by boiling 1/4 cup of granulated sugar and 1/4 cup of water until the sugar is dissolved.
Fill both your coupe glass and cocktail shaker with cubed ice.
Add white rum, guava nectar, lime juice, and simple syrup to the cocktail shaker.
Cover the shaker and shake vigorously for 10 seconds. Taste and adjust for sweetness.
Discard the ice from your coupe glass. Pour the guava daiquiri into the chilled glass. Garnish with a lime wedge. Enjoy!

Notes

Want a frozen guava daiquiri version? Just toss the same ingredients into a blender with 1 to 1.5 cups of ice and blend until smooth. Perfect for hot sunny days or for a crowd.

Nutrition

The post Cuban Guava Daiquiri (Just 4 Ingredients!) appeared first on A Sassy Spoon®.

Spanish Hot Chocolate (Chocolate Caliente)

Jamie Silva — Tue, 22 Nov 2022 12:00:00 +0000

As I mentioned in my churros con chocolate post, Miamians love celebrating “chilly” weather with freshly fried churros and thick, hot chocolate.

It’s become a fun tradition here even though, we won’t leave our homes if the weather drops below 60ºF. Ha!

This hot chocolate recipe is not your average milky hot chocolate. It’s rich, thick, velvety, and almost pudding-like.

This chocolate caliente isn’t just a drink, it’s also a dipping sauce for churros (maybe even Cuban buñuelos if you’re feeling adventurous!).

To be honest, it doesn’t even have to be cold outside for you to enjoy this treat.

Let me show you how to make it!

Ingredients You’ll Need

Whole milk. I highly recommend you use whole milk over any other milk or water for this recipe. Whole milk is super creamy and extra flavorful. The perfect base for this thick hot chocolate.

High-quality dark chocolate. Personally, I LOVE love love this Chocolate Menier. It’s what my mom would use when she would make chocolate caliente for us as kids. It’s a thick chocolate bar that’s super sweet and very rich. Trust me, you won’t be able to bite into it. If you can’t find this chocolate bar in your area, I recommend high-quality dark chocolate with a high percentage of cocoa. You can always sweeten the hot chocolate with sugar later, if necessary, but don’t skimp on quality here!

Cornstarch. I know it sounds weird to add cornstarch to your milk but this is the secret to thick, hot chocolate. Cornstarch is a thickener and I promise you won’t be able to taste it. You can use arrowroot powder too.

Sugar. Not a need but a want if you’d like to sweeten your hot chocolate.

When you’re done with this recipe, make Cuban Cafe Con Leche!

Recommended For This Recipe

Saucepan

Perfect for a quick recipe. I use this 1-quart nonstick, anodized saucepan all the time and love that it has a lid to avoid any splatters. Super easy to clean and long-lasting.

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How To Make Spanish Hot Chocolate

Grate the chocolate. Yep. Go grab your cheese grater because this is how your chocolate will melt evenly into the whole milk. Especially, if you use the Chocolate Menier that I recommended above. They’re blocks of bittersweet dark chocolate so, you WANT to grate this or you’ll be waiting for years for it to melt. My mom would shave the chocolate bar into the milk but I prefer to grate it.

Add the cornstarch to the warm whole milk. In a saucepan, add the milk and heat over medium-low heat. Whisk in the cornstarch to the warm milk until it has dissolved. It helps to dissolve faster when the milk is warmed up.

Add the grated chocolate. Add the grated chocolate into the saucepan, while stirring, until the chocolate has completely melted. Add the sugar, if using, and continue stirring until the hot chocolate has thickened about 5 minutes. It will smell so good!

Recipe Tips & Variations

Make churros! These two things go hand in hand in my world so might as well make yourself a batch of homemade churros for dipping into this thick hot chocolate.

Spice it up! It’s not authentic however feel free to add cinnamon (or a pinch of cayenne powder) to the milk before adding the chocolate.

Set up a DIY hot chocolate bar. Again, not traditional, but you can set up a hot chocolate bar with fun toppings for your guests to add to the chocolate caliente! Things like whipped cream, mini marshmallows, or even some Bailey’s Irish Cream for a boozy spin.

That’s all folks! Can’t wait for you to make it!

Spanish Hot Chocolate (Chocolate Caliente)

Spanish Hot Chocolate (Chocolate Caliente) is a thick, rich, pudding-like hot chocolate made with bittersweet dark chocolate, whole milk, cornstarch, and sugar. This isn't your typical watery hot chocolate, this is an indulgent, decadent, dark chocolate lover's delight best served with deep-fried churros just like they do in Spain.

Course Breakfast, Drinks

Cuisine Spanish

Keyword chocolate caliente, churros con chocolate caliente, Cuban hot chocolate, hot chocolate recipe, spanish hot chocolate, spanish hot chocolate recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 94kcal

Author Jamie Silva

Ingredients

2 cups whole milk
1 tablespoon cornstarch
6 ounces bittersweet dark chocolate grated (I use the Chocolat-Menier bar)
1 tablespoon granulated sugar or more to taste
Pinch of cinnamon or cayenne powder optional

Serving Suggestions

Get Recipe Ingredients

Instructions

In a saucepan, add the milk and heat over medium-low heat. Whisk in the cornstarch to the warm milk until it has dissolved.
Add the chocolate, while stirring, until the chocolate has completely melted.
Add the sugar and continue stirring until the hot chocolate has thickened about 5 minutes.
Serve the hot chocolate with homemade churros. Enjoy!

Nutrition

The post Spanish Hot Chocolate (Chocolate Caliente) appeared first on A Sassy Spoon®.

Crema de Vie (Cuban Eggnog)

Jamie Silva — Tue, 18 Oct 2022 11:00:00 +0000

Want to know what the biggest holiday tradition is for Cubans? It’s making this Cuban eggnog called Crema de Vie!

Ok, so maybe not the biggest tradition but it’s definitely up there with Cuban Christmas and all the fixings — lechon asado, yuca with mojo, Cuban buñuelos, and flan de queso. As a matter of fact, this eggnog recipe has very similar ingredients to flan so honestly, what’s not to like?! Flan is delicious!

Crema de Vie translates to “cream of life”, and it tastes very sweet, rich & creamy, and way better than the store-bought kind. We enjoy Crema de Vie every year in my Cuban family even if it is 80ºF here in South Florida during the holiday season.

Let me show you how to make it!

Why You’ll Love This Recipe

A nostalgic Cuban holiday classic! Your entire family will enjoy this all holiday season from Noche Buena to New Year’s Eve. It also makes for a great gift!

Easy, homemade eggnog recipe. Skip the store-bought eggnog and make this rich & creamy crema de vie recipe at home in just 20 minutes without the eggy taste.

Made with few ingredients. This recipe comes together fairly easily with just 5 ingredients plus the cinnamon simple syrup. You can also make it ahead of time and enjoy it whenever you want!

Crema de Vie vs. Coquito

Both Cuban crema de vie and Puertorican coquito are holiday drinks made with similar ingredients.

The difference between the two is that crema de vie is thick Cuban eggnog made with eggs while coquito is made with coconut milk without eggs.

Ingredients You’ll Need

Cinnamon simple syrup. Granulated sugar + water + cinnamon stick.

Egg yolks. Eggnog calls for eggs, of course! And don’t worry, we’re going to temper the eggs in this Cuban eggnog recipe to reduce the risk of salmonella. Win-win!

Evaporated milk. This will add richness to the drink without diluting it.

Sweetened condensed milk. This will sweeten the Cuban eggnog as well as make this drink super creamy.

Vanilla extract. Enhances the flavor of the eggnog.

White rum. I recommend Barcardi white rum as it provides a light but balanced flavor.

When you’re done making this eggnog recipe, make one of my other easy drink recipes!

Recommended For This Recipe

High Speed Blender

I use this high-speed Ninja Blender all the time. It’s perfect for making smooth soups, creamy smoothies, delicious dips, and awesome sauces. It’s also easy to clean!

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Step-By-Step Instructions

Make the cinnamon simple syrup. In a large saucepan, heat granulated sugar with water, and the cinnamon stick at medium-high heat, about 3-4 minutes, until all the sugar is dissolved. Transfer to a large measuring cup or bowl. Set aside and save the cinnamon stick.

Heat the milk. In a large bowl, place your egg yolks. Set aside. In a saucepan, heat up the evaporated milk at medium-high heat for about 4-5 minutes.

Temper the eggs. Slowly pour the heated evaporated milk over the eggs while whisking to combine. Be careful not to pour in too much milk at a time or you will get scrambled eggs and will have to start over. This step will help reduce your risk of salmonella. Don’t skip this step!

Blend the ingredients. Once the egg and milk mixture has cooled, transfer it to a blender then add the simple syrup, sweetened condensed milk, vanilla extract, and rum. Blend until all is well combined and frothy.

Chill the eggnog. Transfer to a large bottle or swing-top bottle, add the cinnamon stick, and place in the fridge for 1 hour to chill or overnight. Stir before serving. The eggnog will taste better the longer it sits in the fridge.

Recipe Tips

Makes a GREAT holiday gift. You can transfer the crema de vie to a swing-top glass bottle and gift it this holiday season. Everyone will LOVE it!

Kid-friendly version? If you want to make a version of crema de vie for kids, you can make the recipe without the rum and then serve the Cuban eggnog to the adults with a shot of rum for them to mix in themselves.

Make it ahead the time. You can make this recipe and chill it for up to 2 days ahead of time. It actually tastes better the longer it sits in the fridge!

Crema de Vie (Cuban Eggnog)

Crema de vie is creamy Cuban eggnog made with cinnamon simple syrup, sweetened condensed milk, evaporated milk, eggs, vanilla, and rum. The hardest part of this recipe will be chilling the crema de vie in the fridge for 1 hour before serving. Can't wait for you to make it for your friends & family this holiday season!

Course Drinks

Cuisine Cuban

Keyword crema de vie, cuban eggnog, eggnog recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 379kcal

Author Jamie Silva

Equipment

Ingredients

1 1/2 cup granulated sugar
1 1/2 cup water
1 cinnamon stick
6 large egg yolks
12 ounces evaporated milk
14 ounces sweetened condensed milk
1 teaspoon vanilla extract
1 cup white rum* or more to taste

Get Recipe Ingredients

Instructions

Make the cinnamon simple syrup. In a large saucepan, heat granulated sugar with water, and the cinnamon stick at medium-high heat, about 3-4 minutes, until all the sugar is dissolved. Transfer to a large measuring cup or bowl. Set aside and save the cinnamon stick.
Heat the milk. In a large bowl, place your egg yolks. Set aside. In a saucepan, heat up the evaporated milk at medium-high heat for about 4-5 minutes.
Temper the eggs. Slowly pour the heated evaporated milk over the eggs while whisking to combine. Be careful not to pour in too much milk at a time or you will get scrambled eggs and will have to start over. This skip will help reduce your risk of salmonella. Don't skip this step!
Blend the ingredients. Once the egg and milk mixture has cooled, transfer it to a blender then add the simple syrup, sweetened condensed milk, vanilla extract, and rum. Blend until all is well combined and frothy.
Chill the eggnog. Transfer to a large bottle or swing-top bottle, add the cinnamon stick, and place in the fridge for 1 hour to chill or overnight. Stir before serving. Enjoy!

Video

Notes

*I recommend Bacardi or Havana Club.

Nutrition

The post Crema de Vie (Cuban Eggnog) appeared first on A Sassy Spoon®.

Authentic Coquito (Puerto Rican Coconut Rum Cocktail)

Jamie Silva — Thu, 22 Sep 2022 11:00:00 +0000

There’s nothing I love more during the holiday season than family and boozy drinks. Just kidding, I love the food too! 😜

But I gotta say… the first time I tried this creamy Puerto Rican coconut rum cocktail, I nearly cried tears of happiness.

It’s rich, smooth, and laced with warm, sweet spices—basically a party in a glass. This authentic coquito recipe without eggs has become one of my favorite easy cocktails to make ahead for parties.

I even prefer it over the traditional Cuban crema de vie (sorry, Abuela 👵🏼).

Coquito is often compared to eggnog, but let’s be clear—it’s not that. There are no eggs here, just coconut, warm spices, and enough rum to make your tia dance.

It gets its silky texture from a combo of coconut milk and sweetened condensed milk, and it only gets better after a night in the fridge. Let me show you how to make it!

🥥 Let’s Make Coquito

Coquito is made with two types of rum for maximum flavor: Bacardi white rum keeps things light and balanced, while Captain Morgan spiced rum brings in those cozy, caramel-y notes that just scream holiday cheer.

👉🏼 You can make this Puerto Rican holiday cocktail a few hours ahead or up to 3 days in advance, which makes it the ultimate make-ahead coquito. Just blend, bottle, and stash it in the fridge until party time.

My recommendations: Barcardi white rum, Captain Morgan spiced rum, and Coco Lopez (this one’s a must!).

Add all the ingredients to a high-speed blender and blend until well combined.

🥥 Coquito for kids? Say whaaa? You can make coquito without rum! Skip the booze and you’ll end up with a thicker, ultra-creamy coconut drink that’s still full of holiday spice. It’s kid-friendly, party-approved, and bonus: the alcohol-free version freezes beautifully for later.

Recommended For This Recipe

High-Speed Blender

I use this high-speed Ninja Blender all the time. It’s perfect for making smooth soups, creamy smoothies, delicious dips, and awesome sauces. It’s also easy to clean!

VIEW PRODUCT

Now listen… I know you’re gonna want to sip it straight out of the blender, but please chill it first. That rest time lets all the milks, coconut, and sweet spices meld together into one ultra-smooth, decadent drink.

Trust me, it’s worth the wait.

And no, do not serve this over ice. We are not watering down this silky, spiced, boozy masterpiece. Pour it into a pitcher, cover it tightly, and chill it in the fridge for 1–2 hours before serving. Thank me later.

🎁 By the way, coquito makes a GREAT holiday gift. It’s one of my favorites to give and receive. You can transfer the chilled coquito to a swing top glass bottle and wrap a red ribbon around it. Who wouldn’t want this as a gift?!

🥥 Coquito… but Make It Dessert

If you’re anything like me, coquito doesn’t just belong in a glass… it belongs in everything.

I’ve turned this creamy coconut rum cocktail into boozy donut holes (yes, with pipettes!), baked it into luscious coquito cheesecake bars, and even whisked it into a glaze for soft, chewy coquito sugar cookies that feel like Puerto Rican Christmas in cookie form.

Now go master this easy coquito recipe, call your primos, and roll up to Noche Buena ready to party!

Easy Puerto Rican Coquito (Coconut Rum Cocktail)

Coquito is a sweet, creamy Puerto Rican holiday cocktail made with coconut milk, sweetened condensed milk, evaporated milk, spiced rum, white rum, and warm spices. No eggs! It’s rich, boozy, and tastes like Noche Buena in a glass. Ready in just 15 minutes! For the best flavor, chill the coquito in the fridge for 1–2 hours before serving.

Course Drinks

Cuisine Latin, Puerto Rican

Keyword authentic coquito, coconut rum cocktail, coquito, coquito drink, coquito drink recipe, coquito recipe, easy coquito, puerto rican coquito

Prep Time 15

Total Time 15

Servings servings

Calories 376kcal

Author Jamie Silva

Equipment

High-Speed Blender

Ingredients

12 ounces evaporated milk
14 ounces sweetened condensed milk
15 ounces sweetened cream of coconut (I recommend Coco Lopez)
13.5 ounces full-fat coconut milk
2 cups white rum (I recommend Bacardi)
1 cup spiced rum (I recommend Captain Morgan)
1 teaspoon vanilla extract
1 teaspoon cinnamon plus more for garnish
1/4 teaspoon ground nutmeg
Cinnamon sticks for garnish

Get Recipe Ingredients

Instructions

In a high-speed blender, add evaporated milk, sweetened condensed milk, sweetened cream of coconut, full-fat coconut milk, white rum, spiced rum, vanilla extract, cinnamon, and nutmeg. Blend until well combined.
Listen, I know you want to enjoy it right out of the blender, BUT you want to chill it first before serving. Chilling the drink will allow all the milks and cinnamon to infuse together. Trust me, it’ll be worth the wait. You don’t want to serve it with ice and water down the drink, do you? No sir.
Transfer the coquito to a pitcher and seal with plastic wrap OR transfer it to a large bottle with an airtight lid. Place it in the fridge for 1-2 hours to chill.
When you're ready to serve, shake the bottle to break up the solidified milks (or stir really well if it's in a pitcher).
Serve the coquito chilled in a glass with a sprinkle of cinnamon on top. Enjoy!

Notes

🎁 Coquito makes a GREAT holiday gift. It’s one of my favorites to give and receive. You can transfer the chilled coquito to a swing-top glass bottle and wrap a red ribbon around it. Who wouldn’t want this as a gift?!

Nutrition

The post Authentic Coquito (Puerto Rican Coconut Rum Cocktail) appeared first on A Sassy Spoon®.

DIY Iced Guava Passionfruit Drink (15-Minute Recipe!)

Jamie Silva — Thu, 25 Aug 2022 11:00:00 +0000

In case you’re new here, you should know two things about me – I come from a Cuban family, I live in Miami, and I love guava. Ha! I have a slew of recipes made with guava and now we’re adding one more to the list.

After weeks of hearing about it, I finally tried the new Starbucks Guava Passionfruit Drink and it was a tropical paradise in my mouth!

Think refreshingly sweet, tart, and creamy. It kind of reminded me of my sweet mimosa cocktail with guava nectar and my guava nectar margarita recipe. They’re perfect for a hot day and SO GOOD!

I decided I had to try to recreate it for you and honestly it was pretty damn close to the real thing.

What is this Guava Passionfruit Drink?

In case you’ve never heard of this particular pink Starbucks drink, it’s called Iced Guava Passionfruit Drink.

It’s an iced drink made with the creamy, sweet flavors of guava nectar and coconut milk with passionfruit juice and subtle notes of pineapple and ginger.

To me, I taste guava juice more than anything else. Of course, right? Ha!

Either way, it’s a delicious, caffeine-free, dairy-free, vegan drink that is super easy to make at home.

Here’s a DIY Starbucks guava passionfruit drink recipe!

Ingredients You’ll Need

Pineapple juice, granulated sugar, fresh ginger. This is what you need for the pineapple-ginger simple syrup. You only need 2 tablespoons of grated fresh ginger. Just grab a 1-inch piece of fresh ginger, peel it, and grate it using a microplane grater.

Unsweetened coconut milk. Don’t use the canned version for this recipe.

Guava nectar. This is the sweet and creamy guava nectar I use.

Passionfruit juice. You can use a homemade version or buy store-bought passionfruit juice.

Ice.

Recommended For This Recipe

Saucepan

Perfect for a quick recipe. I use this 1-quart nonstick, anodized saucepan all the time and love that it has a lid to avoid any splatters. Super easy to clean and long-lasting.

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How To Make Iced Guava Passionfruit Drink

Make the pineapple-ginger syrup. In a saucepan, heat pineapple juice, sugar, and grated fresh ginger over medium heat until the sugar has completely dissolved, about 5 minutes. Strain the syrup through a sieve to remove any pieces of ginger. Set aside to cool.

Combine all the ingredients. In a large pitcher, add the coconut milk, guava nectar, passionfruit juice, and a few tablespoons of the pineapple-ginger syrup to taste. Stir to combine.

Serve over ice in tall glasses. Enjoy!

DIY Iced Guava Passionfruit Drink (15 Minute Recipe!)

This Iced Guava Passionfruit Drink (a Starbucks copycat recipe) takes just 15 minutes to whip up at home. It’s made with unsweetened coconut milk, guava nectar, passionfruit juice, and a 5-minute homemade pineapple-ginger syrup. A tall glass + lots of ice are essential. It’s creamy, slightly sweet and so refreshing — a tropical paradise in a cup!

Course Drinks

Cuisine American

Keyword guava drink, guava passionfruit, iced guava drink, iced guava drink starbucks, Iced Guava Passionfruit Drink, starbucks guava drink

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 285kcal

Author Jamie Silva

Ingredients

Pineapple-Ginger Simple Syrup

1/4 cup pineapple juice
1/4 cup granulated sugar
2 tablespoons grated fresh ginger

Iced Guava Passionfruit Drink

3/4 cup unsweetened coconut milk
1/2 cup guava nectar
1/4 cup passionfruit juice
2 tablespoons pineapple-ginger syrup or more to taste
Ice

Get Recipe Ingredients

Instructions

In a saucepan, heat pineapple juice, sugar, and grated fresh ginger over medium heat until the sugar has completely dissolved, about 5 minutes. Strain the syrup through a sieve to remove any pieces of ginger. Set aside to cool.
In a large pitcher, add the coconut milk, guava nectar, passionfruit juice, and the cooled pineapple-ginger syrup. Stir to combine.
Serve over ice in tall glasses. Enjoy!

Nutrition

The post DIY Iced Guava Passionfruit Drink (15-Minute Recipe!) appeared first on A Sassy Spoon®.