MAI TAI COCKTAIL
Learn how to make the best Mai Tai recipe using rum, pineapple juice, dry orange Curaçao, orgeat syrup, and lime juice.
Provided by Paige Grandjean
Time 5m
Number Of Ingredients 8
Steps:
- Combine pineapple juice, rum, lime juice, Curaçao, orgeat, and cherry juice in a cocktail shaker.
- Fill with ice and shake vigorously for 20 seconds.
- Strain into an ice-filled rocks glass. Top with dark rum, and garnish with mint, cherry, and pineapple.
MAI TAI
The Mai Tai originated in California and was introduced to Hawaii in the 1940s, where orange and pineapple juices were added to create the Royal Hawaiian Mai Tai. This is Ree's favorite version of the famous drink.
Provided by Ree Drummond : Food Network
Categories beverage
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the rums, lime juice, orange liqueur, almond syrup, orange juice and pineapple juice in a mason jar and secure the lid. Shake well. Fill 4 rocks glasses with ice and pour over the mixture.
- Add a splash of cherry juice to each glass. Garnish with the cherries, wedges of fresh pineapple and mint leaves.
MAI TAI
Two flavors of rum combine with pineapple juice and orange juice to make a yummy, fruity drink.
Provided by Andrea
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 6
Steps:
- In a cocktail mixer full of ice, combine the spiced rum, coconut rum, grenadine, pineapple juice and orange juice. Shake vigorously and strain into glass full of ice.
Nutrition Facts : Calories 243.3 calories, Carbohydrate 26.5 g, Cholesterol 11.6 mg, Fat 1.8 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 22.6 mg, Sugar 17.7 g
THE PERFECT MAI TAI
The perfect Spring or Summer drink. Tried and tested for over 12 years now. and always a crowd favorite! This recipe yields one gallon!! Use a 1 gallon sun tea jar for serving!
Provided by 7MICK
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 27m
Yield 32
Number Of Ingredients 8
Steps:
- In a large jar or drink cooler, combine the light rum, dark rum, 151 rum, orange liqueur, almond syrup, simple syrup, and lime juice. Stir and top off with orange juice. Do not use grenadine if you want the true Mai Tai! Serve in 8 to 12 ounce glasses with ice.
Nutrition Facts : Calories 171.5 calories, Carbohydrate 21.3 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0 g, Sodium 4.3 mg, Sugar 13 g
MAI TAI CUPCAKE
Our Mai Tai Cupcakes made with Betty Crocker™ Super Moist™ yellow cake mix and brushed with a rum-infused glaze are full of the tropical flavors of the islands.
Provided by Angie McGowan
Categories Dessert
Time 1h35m
Yield 24
Number Of Ingredients 17
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place foil or paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
- Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
- In small bowl, mix glaze ingredients until sugar is dissolved. Brush glaze over cupcakes.
- In large bowl, beat shortening and 1/2 cup butter with electric mixer on low speed until smooth. Gradually add 4 cups powdered sugar, 1 cup at a time, beating until combined. Add extracts and 2 tablespoons of the milk; beat until blended. Add enough of the remaining 1 to 2 tablespoons milk, 1 teaspoon at a time, beating until frosting is light and fluffy.
- Spoon frosting into decorating bag fitted with #1M star tip; pipe frosting in circular pattern on tops of cupcakes. Garnish with cherries.
Nutrition Facts : ServingSize 1 Serving
MAI TAI DESSERT
Make and share this Mai Tai Dessert recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Dessert
Yield 1 serving(s)
Number Of Ingredients 15
Steps:
- Line sides and bottom of 9 inch spring form pan with the split ladyfingers.
- Soften gelatin in pineapple juice. Beat egg yolks in top of double boiler.
- Stir in sugar and salt. Blend in milk, cook over boiling water, stirring for 5 minutes or until well thickened.
- Blend in gelatin mixture, lime juice and rum.
- Add well drained pineapple. Chill until thickened but not set. Beat egg whites, gradually adding sugar.
- Fold pineapple custard and whipped cream into egg whites.
- Pour into spring form pan.
- Chill several hours or overnight. To serve, remove pan rim, sprinkle with nuts and add little puffs of whipped cream piped around the edge.
Nutrition Facts : Calories 3820.3, Fat 153.9, SaturatedFat 77, Cholesterol 2026.9, Sodium 1686.7, Carbohydrate 469.9, Fiber 10.8, Sugar 350.8, Protein 96.8
MAI TAI
This iconic rum-based cocktail was invented by Victor Bergeron in the 1940s at his first Trader Vic's restaurant, in Oakland, California. (Bergeron's nickname was Trader Vic.) There are countless interpretations, many of them sugar bombs. We stayed true to the original to create a balanced Mai Tai that includes the key flavors of almond (in the form of orgeat syrup, an essential ingredient in many tiki cocktails), citrus and caramelized sugar.
Provided by Food Network Kitchen
Categories beverage
Time 20m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Combine the demerara sugar with 1/2 cup water in a small saucepan and cook over medium-low heat until the sugar is fully dissolved, about 5 minutes. Transfer the demerara syrup to a small bowl and set aside to cool completely, about 15 minutes (see Cook's Note).
- Combine the lime juice, gold and light rums, orange curaçao, orgeat syrup, 1/4 ounce demerara syrup and 1 cup ice in a cocktail shaker and shake vigorously until chilled, about 10 seconds. Pour the cocktail into an old fashioned or rocks glass. Stick the stem of the mint sprig into the center of the cut side of the spent lime half (it should look like a palm tree on a floating island). Place the garnish in the drink lime-side down.
MAI TAI
Treat yourself to a mai tai cocktail, with the flavours of rum and orange curacao. This recipe serves one, but it's easily multiplied for a party
Provided by Miriam Nice
Categories Drink
Time 10m
Number Of Ingredients 9
Steps:
- Pour the golden rum, curacao, orgeat, lime juice and sugar syrup into a cocktail shaker with a handful of ice cubes. Shake until the outside of the shaker feels really cold.
- Fill a tumbler with crushed ice then strain the cocktail over it. Slowly pour the dark rum over the top so it stains the top of the drink a rusty gold.
- Garnish with fruit like pineapple, lime and cocktail cherries if you like.
Nutrition Facts : Calories 262 calories, Carbohydrate 28 grams carbohydrates, Sugar 28 grams sugar, Protein 0.1 grams protein, Sodium 0.01 milligram of sodium
MAI TAI
Make and share this Mai Tai recipe from Food.com.
Provided by Juenessa
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Fill a 12 ounce glass with ice cubes.
- Pour in rum and amaretto.
- Fill remainder of glass with half orange juice and half pineapple juice.
- Add a splash of grenadine for color.
Nutrition Facts : Calories 155.1, Fat 0.3, Sodium 3.1, Carbohydrate 21.7, Fiber 0.4, Sugar 17.1, Protein 1
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Estimated Reading Time 7 mins
- Piña Colada. With its winning combination of coconut, pineapple, and rum, this piña colada recipe is creamy, just sweet enough, and utterly refreshing. Get This Recipe.
- Pan-Fried Sweet and Sour Chicken. Legend has it that Donn Beach, the originator of the tiki craze, served food from the Chinese restaurant next door when he opened his first bar in Hollywood.
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- Three Dots and a Dash. Created during World War II by Donn Beach, the name for this drink is Morse code for “Victory.” Get This Recipe.
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5/5 (1)Total Time 1 hr 35 minsEstimated Reading Time 7 minsCalories 1231 per serving
- Preheat the oven to 350 F. Spray a 6-cavity mini bundt pan with baker’s nonstick spray (the kind with flour). If you don’t have baker’s spray, coat it well with nonstick spray, then lightly dust the inside of the cavities with a thin layer of flour.
- Place the butter in a medium saucepan and melt it over medium heat. Once the butter is melted, add the water, sugar, and salt. Simmer everything together for 5 minutes until it thickens slightly, then take the pan off the heat. Once off the heat, add the rum and almond extract, and whisk everything together.
- Whisk together the lime zest, juice, powdered sugar, and 1 tbsp milk. After everything is mixed, add more milk if necessary, to make a glaze that is fluid enough to pour, but still thick enough to coat the tops of the cakes in an opaque layer.
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