By Dane Feldman
Photos by Dane Feldman.
In my experience, more often than not, brunch consists of a simple dish of eggs benedict and some mimosas. With temperatures topping off around 90 degrees in the New York area this weekend, I thought it would be fitting to serve up something extra cold, boozy, and surprisingly nutritious.
I used mango Greek yogurt to heighten the flavor here, but plain will work as well.
What you’ll need:
1/2 cup mango, diced
3/4 cup almond milk
1 cup Greek yogurt
3 oz rum
Combine the avocado, mango, milk, yogurt, and rum in a blender. Pulse and add crushed ice.
Then, blend until smooth and serve in eight ounce glasses.