Logout

Caipirinhas with Plantain Chips & Avocado Cream

Jump To Recipe

Some of you may recognize this cocktail appetizer combo from last year. I love the Caipirinhas with Plantain Chips & Avocado Cream combo so much, I am reposting it.  And also because…you guessed it…it’s one that got lost in the website redo.

I got introduced to Caipirinhas a few years ago and they sort of remind me of a mojito that packs a stout punch.  By that, I mean it’s basically a couple shots of liquor with lime and sugar over ice.  THAT can’t be bad, amiright?  I’m a bit of a lightweight, so I “cool” mine off with a little club soda.

The plantain chips, on the other hand, are a lovely discovery from my sister trip to Colorado with Courtney last year.  We found this really cool speakeasy in the LoHi district of Denver and when this little bowl of interesting goodness came out of the kitchen, I was stumped and hooked all at the same time.  It’s almost a strange play on salt and vinegar chips, but with a sweetness from the plantains and brown rice vinegar syrup that you drizzle over it.  Then, you dip it in a cool, coconutty avocado cream.  It was decadent.  It went really well with the flaming Buddha head cocktail I had too, but that’s a story for a different time.;)

Hope you enjoy this super tasty and out of the box appetizer!

 

 

 

Plantain1

Plantain4

Plantain5

Plantain3

 

Caipirinhas with Plantain Chips & Avocado Cream

SERVES 4 PrintDownload

 

, , , , , , , ,

Comments are closed.

JOIN OUR

NEWSLETTER

Get your FREE copy of
Carolina Girl Cooks: FAVORITES e-Cookbook!

You have Successfully Subscribed!