Recipe Background
Dole Whip® Margarita offers creamy pineapple sweetness with a tequila kick, perfect for a relaxing moment.
Sunshine in a glass—that’s what a Dole Whip® Margarita delivers. It’s a blend of lush pineapple and smooth tequila, resulting in a refreshing escape from the everyday. Each sip carries a hint of tropical sweetness and a whisper of tartness, all swirled into a creamy texture that feels like a gentle wave on a warm day. The frozen pineapple is key here, offering a bold fruitiness and a cool, thick consistency that stands up to the vibrant flavors of tequila and triple sec.
During preparation, the kitchen fills with the lively scent of pineapple, inviting an easy smile. Blending frozen fruit with just enough milk creates a silky base that holds the cocktail together beautifully. For added smoothness, slowly pour the liquid while the blender is running, allowing everything to meld seamlessly. It’s a small step that makes all the difference in texture.
Serve it up in already chilled margarita glasses and watch smiles form. Topped with fresh pineapple, it's not just a treat for the taste buds but a lovely sight too. This drink isn’t just a delicious blend of flavors; it’s about savoring a moment—a little pocket of relaxation, no matter your age.
Ingredients
- 2 1/2 cups frozen pineapple plus more, to taste
- 1/2 cup tequila
- 1/3 cup triple sec
- 1 cup milk or almond milk
- ice optional, to taste
- fresh pineapple optional, to taste, for garnish
Directions
- Transfer two margarita glasses to the freezer and let them chill.
- In a blender, add 2 1/2 cups of the frozen pineapple, the tequila, and the triple sec and blend until smooth.
- With the blender running, slowly add the milk to the pineapple mixture and blend until the desired texture is reached.
- If the consistency is too thin, add the extra frozen pineapple or the ice and blend until you reach the right consistency.
- Evenly divide and pour the margarita mixture into the prepared chilled glasses.
- Serve garnished with the fresh pineapple.
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