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.

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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!

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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 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 2 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

Serving: 1drink | Calories: 285kcal | Carbohydrates: 25g | Protein: 2g | Fat: 22g | Saturated Fat: 19g | Sodium: 21mg | Potassium: 426mg | Fiber: 3g | Sugar: 20g | Vitamin A: 295IU | Vitamin C: 31mg | Calcium: 26mg | Iron: 2mg

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

When I used to commute to work for an hour every morning, I always left my house without having breakfast. The sooner I left the house, the less stressed I would be.

So to avoid skipping breakfast again, I began making these egg muffin cups ahead of time.

Not only were they delicious, but they also were filling and kept me satisfied all morning. They are also easy to make and you can customize them however you’d like.

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Muffin Pan

I love this non stick muffin pan for muffins and even mini frittatas! The textured aluminum creates an even bake for whatever you are making.

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How To Make Egg Muffin Cups

Brush a muffin tin (this is the one I used) with melted coconut oil or nonstick spray.

I found that coconut oil always helped these egg muffin cups pop right out. You can also use a silicon muffin pan. Into each muffin cup, add in your favorite veggies, herbs or greens.

Here are a few ideas for inspiration:

• Arugula + Tomato + Goat Cheese
• Black Olives + Kale + Onions
• Peppers + Onions + Mushrooms
• Kale + Mushrooms + Onions
• Mushrooms + Spinach + Peppers
• Tomato + Basil + Shredded Mozzarella (tastes like pizza!)

Personally, I get bored eating the same thing every day so I like to switch it up. I make 6 different ones or, 3 and 3. Plus, this is a great way to use leftover veggies, herbs, and greens in your fridge.

Once you add the mix-ins, you add one scrambled egg per cup. You can also whisk all the eggs and fill each muffin cup leaving 1/4″ from the top.

Bake them for 20 minutes. They will inflate slightly while they are in the oven but they will deflate once they cool.

Once cooled, you place each egg muffin in a resealable bag or place a few of them in an airtight container.

Store them in the fridge for up to 6 days. Every morning you heat one up in the microwave for 30-40 seconds. You can also freeze them all in an airtight freezer bag. More storage info in the notes of the recipe below.

The recipe below for these egg cups is a guide. Feel free to customize these as you wish!

Now, you have NO EXCUSE to skip breakfast when you’re on the run each morning!

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Healthy Egg Muffin Cups (Meal Prep Idea!)

Avoid skipping breakfast by making these egg muffin cups in a muffin tin ahead of time. Perfect breakfast meal prep idea! These egg muffin cups are easy to customize with anything from spinach, bell peppers, tomatoes, onions, cheese, fresh herbs, etc.

Course Breakfast, Brunch

Cuisine American

Keyword egg muffin cups, healthy breakfast meal prep, healthy egg muffin cups, healthy egg muffins

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 cups

Calories 60kcal

Author Jamie Silva

Ingredients

• 1/2 dozen eggs
• coconut oil for the muffin tin

Choose from any of the following:

• kale chopped
• baby spinach chopped
• tomatoes diced
• onions finely chopped
• red bell peppers finely chopped
• green peppers finely chopped
• mushrooms finely chopped
• goat cheese crumbled
• basil finely chopped
• mozzarella cheese shredded
• salt and pepper to taste (other seasonings too like oregano or garlic powder!)
• fire roasted salsa for topping the eggs!

Get Recipe Ingredients

Instructions

• Preheat oven to 350ºF. Spray a nonstick muffin tin with nonstick cooking spray or melted coconut oil. Set aside.
• Whisk the eggs in a bowl. Place 2-3 items from the list above into each tin. You can customize each muffin cup however you’d like! Pour the egg mixture on top, leaving 1/4″ from the top.
• Bake for 20 minutes, or until a toothpick comes out clean for each frittata. Remove from oven. Use a knife to go around the edges and pop out the egg cups.
• To reheat, simply place one egg muffin in the microwave for 35-45 seconds on HIGH or until warm. Enjoy!
  

Video

Notes

Keep them all in an airtight container in the refrigerator or place each individual egg muffin cup in a resealable bag for an easy grab-and-go breakfast. Dispose after 6 days. 

You can also freeze the cooked egg muffins, once cooled, in a resealable bag for up to 3 months.

Please note: the calories below are for 1 egg without the add-ons since the recipe allows you to DIY these egg muffins.

Nutrition

Serving: 1egg muffin | Calories: 60kcal | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 175mg | Sodium: 60mg | Potassium: 69mg | Iron: 4mg

Originally posted in May 2016. Updated photos in January 2019.

The post Healthy Egg Muffin Cups (Meal Prep Idea!) appeared first on A Sassy Spoon®.

A simple piece of toast with smashed avo, salt, pepper, avo oil and red pepper flakes.

Mmm.

Or eggs, bacon, sausage… or even a banana chocolate chip muffin.

But there comes a time when you gotta change things up and make chocolate chip pancakes.

Not just any pancakes – chocolate chip pancakes!

I’ve been experimenting a lot with grain-free flours and let me tell you, these came out pretty freaking delicious! Surprisingly fluffy, nutty in flavor, with a burst of chocolatey goodness.

YES!

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Skillet

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I was pretty impressed with these bad boys. I enjoyed every bite and didn’t feel bloated or gross. It was just the sweet and savory breakfast.

Added a dollop of homemade coconut yogurt for good measure and more chocolate chips, of course.

Can’t wait for you guys to try these chocolate chip pancakes!

I hope you make them and LOVE them!

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Chocolate Chip Pancake Recipe

Fluffy chocolate chip pancakes made with almond flour, raw honey, and dark chocolate chips!

Course Breakfast

Cuisine American

Keyword chocolate chip pancakes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2 servings

Calories 171kcal

Author Jamie Silva

Ingredients

• 1 cup almond flour
• 1 teaspoon baking powder
• 1/4 teaspoon ground cinnamon
• Pinch of salt
• 2 large eggs
• 2 tablespoons honey
• 1/3 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1 tablespoon coconut oil (or as needed)
• 1/3 cup dark chocolate chips

Get Recipe Ingredients

Instructions

• In a bowl, whisk almond flour, baking powder, cinnamon, and salt. Add eggs, honey, almond milk, and vanilla extract and mix until batter is smooth. Fold in about a 1/3 cup of chocolate chips.
• In a skillet, heat coconut oil over medium heat. Add about a 1/4 cup of batter at a time into the skillet and cook for about 3-4 minutes. Flip, and cook until browned on the other side, 2-3 minutes. Repeat with remaining batter.
• Serve with a dollop of yogurt, maple syrup, and chocolate chips for garnish. Enjoy!

Nutrition

Serving: 1serving (3 pancakes) | Calories: 171kcal | Carbohydrates: 13.6g | Protein: 5g | Fat: 12.2g | Saturated Fat: 5.6g | Cholesterol: 13.6mg | Sodium: 86mg | Potassium: 179mg | Fiber: 1g | Sugar: 9.9g | Calcium: 80mg | Iron: 1.1mg

The post Chocolate Chip Pancake Recipe appeared first on A Sassy Spoon®.

You guys, this easy french toast recipe was OUT OF THIS WORLD! The rich taste of coconut, the little hint of rum, and toasted coconut flakes on top. OH EM GEE AMAZING. Then again, I’m kind of wild about all things coconut. Mmmm.

Ever since I made Coquito Spiked Donut Holes, I have been wanting to make something delicious again with coquito (aka Puerto Rican eggnog). I know, I know, it’s not the holidays which is when you usually enjoy eggnog.

In my world however, you can enjoy coquito whenever you want! ;)

This dairy free french toast however is more inspired by the flavors of coquito and also has no dairy. That means there’s no condensed milk, evaporated milk, or sweetened cream of coconut that is used in traditional coquito recipes. I wanted to make a simple and dairy free option for my fellow lactose-free peeps out there. My sister is lactose intolerant and it breaks my heart when she can’t enjoy the same things we do.

Hopefully, this Coquito Spiked Dairy Free French Toast will make her day!

In a bowl, I whisked together coconut milk, rum (you can add more or less as you wish), eggs, nutmeg, cinnamon, and vanilla then dunk each thick slice of your favorite bread (sourdough is probably best). Once pan fried for a bit (which btw, you can totally use butter instead of cooking spray), top with toasted coconut flakes, maple syrup, powdered sugar, or more cinnamon. Or all of the above.

I promise your whole family will love these intense flavors for brunch! Coconut, rum, cinnamon, carbs…all for breakfast? You just can’t go wrong.

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Coquito French Toast (The BEST French Toast Recipe!)

The best french toast recipe made with thick brioche bread, full-fat coconut milk, spiced rum, toasted coconut flakes and then drizzled with pure maple syrup. Perfect for Sunday brunch!

Course Breakfast, Brunch

Cuisine American, Dairy-Free, Latin

Keyword best french toast recipe, coquito french toast, dairy-free french toast, easy french toast recipe, french toast recipe, simple french toast recipe

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 343kcal

Author Jamie Silva

Ingredients

• 1 cup full-fat coconut milk
• 1/3 cup spiced rum
• 3 large eggs
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon vanilla extract
• Cooking spray
• 8-10 slices thick Brioche bread (or challah or white bread)
• Toppings: toasted coconut flakes, ground cinnamon, maple syrup, and/or powdered sugar

Get Recipe Ingredients

Instructions

• In a large bowl, whisk together coconut milk, spiced rum, eggs, nutmeg, cinnamon, and vanilla until well combined.
• Spray a large skillet or griddle with cooking spray. Soak each slice of the bread in coconut milk-egg mixture and place on a hot skillet, 1-2 slices at a time. Cook on medium-high heat on both sides until golden, about 2-3 minutes.
• Transfer to a plate and top the french toast with toasted coconut flakes, powdered sugar, cinnamon, and/or maple syrup. Serve immediately. Enjoy!

Nutrition

Serving: 1serving (without toppings) | Calories: 343kcal | Carbohydrates: 23g | Protein: 9g | Fat: 21g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 254mg | Potassium: 119mg | Fiber: 1g | Sugar: 1g | Vitamin A: 536IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 2mg

The post Coquito French Toast (The Best French Toast Recipe!) appeared first on A Sassy Spoon®.

Don’t you just hate when you have ripe bananas on the counter? Just sitting there. Staring at you.

Me too.

You have two options. Throw them out OR…….. make this no-churn banana almond butter ice cream! (Well, you can also make chocolate chip banana bread too but that’s another post hehe)

I have an ice cream maker which I love! Making Salted Caramel Cone Ice Cream with it was SO GOOD. Making “nice cream” is definitely easier. All you need is a blender. That’s it! No ice cream maker needed.

Grab those bananas, some creamy almond butter, your favorite mix-ins and you’re ready for an ice cream soiree!

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High-Speed Blender

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How To Make Banana Almond Butter Ice Cream

• In a blender, add bananas and blend until smooth. Add almond butter. Blend until well combined. Transfer the creamy mixture into an ice cream tub. Fold in toppings, if desired.
• Place in the freezer for up to 12 hours before serving. When ready to eat, thaw for 10 minutes.

Also, I highly recommend you get an ice cream tub. Makes transferring the mixture so easy. Plus, it takes up less room in the freezer! Win! This is the ice cream tub I have. Of course, I added dark chocolate chips into mine.

I hope you make it and LOVE it!

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2-ingredient Banana Almond Butter Ice Cream

A deliciously sweet no-churn ice cream made with bananas and almond butter! No ice cream maker needed. A great way to use ripe bananas!

Course Dessert

Cuisine American

Keyword almond butter, almond butter banana ice cream, banana, nice cream

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8 servings

Calories 50kcal

Author Jamie Silva

Ingredients

• 4-6 very ripe bananas peeled and cut in half
• 4 tablespoons almond butter or any nut butter
• Optional mix-ins: chocolate chips, almonds (any nut), mini marshmallows, crushed pretzels

Get Recipe Ingredients

Instructions

• In a blender, add bananas and blend until smooth. Add almond butter. Blend until well combined. Transfer the creamy mixture into an ice cream tub. Fold in toppings, if desired. 
• Place in the freezer for up to 12 hours before serving. When ready to eat, thaw for 10 minutes, scoop and enjoy!

Nutrition

Serving: 1serving (without mix-ins) | Calories: 50kcal | Carbohydrates: 2g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Calcium: 28mg | Iron: 1mg

You may also like:

• Soft Chocolate Chip Cookies
• Chewy Fudgy Salted Caramel Brownies
• Dairy-Free Avocado Chocolate Mousse (Refined Sugar-Free)
• Mini Toasted Hazelnut Mocha Flans

The post 2-Ingredient Banana Almond Butter Ice Cream appeared first on A Sassy Spoon®.