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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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

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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®.

5-star review

“Thank you Jamie for publishing a delicious and authentic recipe. Lol how to explain “quajar”? You did fabulously. I love that you offered both versions and don’t drain liquid as others have or shame people for using the canned version. Both are delicious and have their place. Gracias. 🤗😋”

—D Sierra

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Frijoles Negros (Authentic Cuban Black Beans)

Frijoles negros are a silky smooth Cuban black bean recipe cooked to perfection. Learn how to make them 2 ways – using dried black beans or canned black beans. Get ready for the most flavorful Cuban side dish served over white rice!

Course Side Dish

Cuisine Cuban, Vegan, Vegetarian

Keyword black bean recipes, black beans, black beans and rice, cuban black bean recipe, cuban black beans, cuban black beans recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Optional: soaking/softening the beans 1 day day 1 hour hour

Total Time 30 minutes minutes

Servings 4 servings

Calories 149kcal

Author Jamie Silva

Ingredients

Making Black Beans: Traditional Method

• 12 ounces dried black beans
• 8 cups water divided
• 1 tablespoon extra virgin olive oil
• 1/2 cup diced green pepper
• 1/2 cup diced yellow onion
• 2 cloves garlic minced
• 1 tablespoon red wine vinegar
• 2 teaspoons granulated sugar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt (or more to taste)
• 1/4 teaspoon black pepper
• 1 bay leaf

Making Black Beans: Quick Method

• 1 tablespoon extra virgin olive oil
• 1/2 cup diced green pepper
• 1/2 cup diced yellow onion
• 2 cloves garlic minced
• 2 cans Cuban black beans (two 15-ounce cans)
• 1 cup water
• 1 tablespoon red wine vinegar
• 2 teaspoons granulated sugar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf

Serving Suggestions

• Fluffy white rice
• Lechon asado
• Pollo a la Plancha
• Cuban Pollo Asado

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Instructions

Making Black Beans: Traditional Method

• First, you have to soak the black beans in a pot full of 3 cups of water (save the remaining 5 cups for tomorrow). Cover and soak overnight.
• The next day, drain the beans and then add 5 new cups of water to the pot. Bring to a boil and cook them for 60 minutes, stirring frequently.
• Be careful not to let the beans dry out completely. You can add 1 cup of water if they are absorbing the water too quickly. Keep an eye on them. You can remove a few beans from the pot and squish them with the back of a spoon to make sure they have softened.
• After softening the beans for 60 minutes, transfer them to a bowl with 1 cup of its cooking liquid. Set aside.
• In a large saucepan, heat oil and sauté green pepper, onions, and garlic at medium-high heat for 5 minutes until softened.
• Next, add the softened black beans with 1 cup of the cooking liquid from softening the beans, red wine vinegar, sugar, oregano, cumin, salt, pepper, and bay leaf. Stir to combine and bring to a boil.
• Place the lid on top and reduce to low heat. Cook for 20 minutes until desired consistency. What you’re looking for is a thick, creamy, silky consistency. Taste and adjust seasonings, if needed. Serve on top of white rice or by itself as a side dish. Enjoy!

Making Black Beans: Quick Method

• In a large saucepan, heat oil and sauté green pepper, onions, and garlic at medium-high heat for 5 minutes until softened.
• Next, add canned black beans with the liquid (DO NOT DRAIN), water, red wine vinegar, sugar, oregano, cumin, salt, pepper, and bay leaf. Stir to combine and bring to a boil.
• Place the lid on top and reduce to low heat. Cook for 20 minutes until desired consistency. What you’re looking for is a thick, creamy, silky consistency. Taste and adjust seasonings, if needed. Serve on top of white rice or by itself as a side dish. Enjoy!

Notes

Cooled, cooked black beans last 4-5 days in the fridge in an airtight container.

Make sure they don’t stay at room temperature after cooking for longer than 1-2 hours to avoid the growth of bacteria. You can also freeze cooked black beans for up to 4 months.

Nutrition

Serving: 1serving | Calories: 149kcal | Carbohydrates: 21g | Protein: 7.4g | Fat: 3.6g | Sodium: 419mg | Fiber: 8.7g | Sugar: 2g

The post Frijoles Negros (Authentic Cuban Black Beans) appeared first on A Sassy Spoon®.

In this case, picadillo goes vegan!

What’s picadillo?

I’m glad you asked.

Picadillo [pee-ca-dee-yo] is a classic Cuban dish made of ground beef, tomato sauce, raisins, olives, and lots of spices. This ground meat masterpiece is usually served over white rice. And really, it’s the easiest dish to make on a weeknight. We had it often in my house and even enjoyed it the next day as leftovers.

With that in mind, I wanted to find a plant-based alternative to make when you either don’t have ground beef/turkey on hand or are looking for a vegetarian/vegan option.

Enter lentils.

Guys, trust me, I was skeptical. I come from a Cuban family. We eat VERY indulgent, flavorful meals. The thought of bland chicken breast and boring salads make me sad af. The idea of picadillo made of lentils was weird but honestly, flavor was on point. I was SO impressed with this dish.

This lentil picadillo tasted JUST like beef picadillo. The lentils add an earthy touch but the tomato based with spices, onions, garlic, and olives are just the cherry on top. It’s SO good plus lentils are also good for you. It’s a win/win!

I know mami would be proud of me. <3

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How to Make Vegan Picadillo

Once you make the lentils (super easy, stove top, 20 minutes), you grab a skillet and make the actual picadillo. Follow the directions below exactly as written. Stuff the peppers with the mixture and place the peppers in the oven for about 15 minutes. You can also make them for the week and serve them with a simple salad.

P.S. you don’t have to add raisins. I don’t. Not a fan. But authentic picadillo does have raisins so add them, if you wish. It adds a little bit of sweetness to this super savory meal.

I can’t say anymore good things about these vegan picadillo stuffed peppers. They are the real deal. I can’t wait for you guys to try them!

I hope you make them and LOVE them!

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Cuban-Style Vegan Picadillo Stuffed Peppers

This vegan picadillo is a plant-based meal made Cuban-style with lentils, spices, onions, garlic, tomatoes, olives then stuffed in bell peppers. Perfect weeknight dinner!

Course Dinner, Lunch

Cuisine American, Cuban

Keyword stuffed peppers recipe, stuffed recipes, vegan picadillo

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 188kcal

Author Jamie Silva

Ingredients

• 1/2 small onion finely chopped
• 1/2 green pepper finely chopped
• 2 cloves garlic minced
• 3 cups cooked lentils
• 4 ounces tomato sauce
• 1 small tomato chopped
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• salt and pepper to taste
• 2 tablespoons green olives cut in half
• 1/2 cup raisins optional
• 3 bell peppers halved lengthwise and seeded

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Instructions

• Preheat oven to 350 degrees F.
• In a skillet, sauté onion, green pepper, and garlic at medium heat until fragrant, about 5 minutes. Add cooked lentils, tomato sauce, chopped tomato, cumin, oregano, salt, and pepper. Stir to combine.
• Bring to a simmer and cook until the sauce thickens, about 8-10 minutes, stirring occasionally. Remove from heat and stir in olives and raisins, if using. Remove from heat.
• Add picadillo evenly into each bell pepper then transfer into a baking dish. Add 1 cup of water to the baking dish then cover with aluminum foil. Bake stuffed bell peppers for 15-20 until the peppers are tender. Serve immediately. Enjoy!

Nutrition

Serving: 1serving | Calories: 188kcal | Carbohydrates: 36g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Sodium: 150mg | Potassium: 721mg | Fiber: 11g | Sugar: 6g | Vitamin A: 2118IU | Vitamin C: 90mg | Calcium: 39mg | Iron: 4mg

The post Cuban-Style Vegan Picadillo Stuffed Peppers appeared first on A Sassy Spoon®.