Why does summer fly by, but winter seems to last forever? At least here in Chicago that’s the case for me. I remember as a kid it also held true, but the end of summer also meant back to school shopping. Who doesn’t like shiny new school supplies and brand new clothes? It was like Christmas in July (ahem, ok August). Oh, how I miss those days.
Another thing I miss is not having an official annual vacation because school’s out. Vacation isn’t necessarily on the same schedule when you work full-time. So I try to soak up every hot minute of summer before brisk fall walks and cozy winter boots peer over the horizon. Appreciating summer means taking advantage not only of the wonderful weather but also consuming as much in season produce as possible. Part of that consumption means I treat myself to things like a colada because I no longer have school supplies as my end of summer bounty. It’s only fair I have something!
When I lived in Mexico, on occasion I would order a piñada. Stateside there’s no designated name for a virgin piña colada, except well, a virgin piña colada. Doesn’t have the same ring to it though. Frothy, fruity drinks make me feel like as if I’m on vacation all without having to pack or sit in uncomfortable seats. One sip of this cantaloupe colada and I close my eyes, transported to a beach resort with my feet propped up enjoying the warm sunshine. I’m unceremoniously jolted back to reality when I open my eyes and realize there’s no cabana boy to bring me another one.
- 1 cup crushed ice
- 2 cups of cold, cubed cantaloupe pieces
- ½ cup cream of coconut, like Coco Lopez (not coconut milk)
- 1 teaspoon rum extract (optional)
- Add ice and cantaloupe into a blender pulsing quickly 3 or 4 times until ice and cantaloupe are broken slightly. Add cream of coconut and extract (if using) and blend until smooth and frothy.
- Divide between 2 glasses and serve immediately.
- Chilling the cantaloupe beforehand keeps the colada frosty.
- Honeydew or any other in season melon works well in this recipe.
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