#refreshingbeverage

Delightful flavors of Mexican Cold Brew Iced Coffee, blending bold cold brew with cinnamon, cloves, and sweet condensed milk. Treat yourself to a refreshing twist on a classic coffee favorite.

This pink lemonade is vegan and tastes great. It's a great drink for hot summer days. To make it sweet, organic cane sugar is added along with fresh lemon juice and raspberry puree. Serve over ice for a drink that will cool you down and make you feel good.

Ingredients: 1 cup freshly squeezed lemon juice. 1/2 cup organic cane sugar. 4 cups cold water. 1/2 cup fresh raspberry puree. Ice cubes. Fresh mint leaves for garnish.

Instructions: Put the organic cane sugar and 1 cup of water in a small saucepan. Stir the mixture all the time while heating it over medium heat until all the sugar is gone. Take it off the heat and let it cool down. Fill a large pitcher with cold water. Add the freshly squeezed lemon juice, raspberry puree, and the last three cups of water. Add the cooled sugar syrup and mix well. Put in the fridge until it's cold. Put it on ice cubes and top with fresh mint leaves. Have a nice time with your vegan pink lemonade!

Prep Time: 10 minutes

Cook Time: 5 minutes

Enjoy the great taste of coffee and chewy tapioca pearls together in this cool Iced Coffee Boba recipe. Coffee lovers will love this drink as a pick-me-up.

Ingredients: 1/2 cup of brewed coffee, cooled. 1/2 cup of milk. 3 tablespoons of sweetened condensed milk. 1/4 cup of cooked tapioca pearls boba. Ice cubes.

Instructions: Follow the directions on the package to make tapioca pearls boba. Wait for them to cool down. Put ice cubes in a glass. Add the coffee that has been brewed to the ice cubes. Mix the milk and sweetened condensed milk well in the glass. Add the boba cooked tapioca pearls to the coffee mix. Put a wide straw or boba straw in your Iced Coffee Boba and drink it!

Prep Time: 10 minutes

Cook Time: 10 minutes

Rhubarb ginger coconut floats offer a delightful combination of tangy rhubarb, spicy ginger, creamy coconut, and refreshing fizziness, creating a unique and satisfying beverage.

Ingredients: 2 cups chopped rhubarb. 1/2 cup sugar. 1/4 cup water. 1 tablespoon grated ginger. 1 can coconut milk. Vanilla ice cream. Sparkling water or soda water.

Instructions: Put chopped rhubarb, sugar, water, and grated ginger in a saucepan. For about 10 minutes, or until the rhubarb is soft and the mixture gets thick, simmer over medium-low heat. Let it cool down. Remove the solids from the rhubarb mixture by straining it. This will leave a smooth syrup. Put vanilla ice cream into glasses to make the floats. A lot of rhubarb ginger syrup should be poured over the ice cream. Add a splash of coconut milk on top. To make it fizzy, add sparkling water or soda water at the end. Add a mint sprig or a slice of fresh rhubarb as a garnish if you like.

Prep Time: 15 minutes

Cook Time: 10 minutes