You guys, my smoothie obsession may have just gone to a new level. With the addition of alcohol. Usually when I have friends over for brunch, I fall back on the old beverage standby’s: coffee and mimosas. As delicious as they both are, I’ve been wanting to shake things up a bit, but I always thought that smoothies felt more like a healthy weekday staple than a celebratory brunch treat. When they’re not spiked, that is. Let’s back up a bit and I’ll explain how this stroke of brilliance happened…
Baileys recently sent me their new Baileys Amande liqueur: a light tasting spirit made with real almondmilk and luscious vanilla flavors. It’s delicious mixed with coconut water and served over ice, or blended up into a frozen drink. Now that summer’s in full swing, I’ve been experimenting with more tropical smoothies made with mango, banana, and coconut, so I figured – why not? And the most delicious brunch drink ever was born.
I blended this one up for a few girl friends and served with pretty little crostini that I topped with goat cheese, strawberries, honey, and edible flowers, and it was the perfect summery way to kickoff the weekend. The smoothie is deliciously creamy, full of fresh fruit and zero dairy — so everyone could freely indulge.
I’d love to hear how you guys are toasting the weekend at brunch this summer — and keep reading for the recipe! Let us know in the comments if you give it a try.
*photos: Buff Strickland
this post was created in partnership with Baileys. Thanks for supporting our sponsors!
- 1 1/2 cups of Baileys Almande, chilled
- 1 1/2 cups of cubed frozen mango
- 2 frozen bananas, sliced
- 1 1/2 cups of coconut water, chilled
- coconut flakes for garnish
- Add all of the ingredients into a blender and blend until smooth.
- Pour into glasses and top with coconut flakes. Enjoy!