Best-ever chi chi recipe
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A delicious frozen tropical drink, made by blending ice, vodka, pineapple juice and coconut cream together. Perfect for the summer.
9 people made this
- 1 cupful crushed ice
- 3 tablespoons vodka
- 115ml pineapple juice
- 2 tablespoons coconut cream
- 1 slice fresh pineapple
- 1 cocktail cherry
MethodPrep:5min ›Ready in:5min
- In a liquidiser, combine ice, vodka, pineapple juice and coconut cream. Blend until smooth. Pour into a glass and garnish with a slice of pineapple and a cherry.
Reviews & ratingsAverage global rating:(8)
Reviews in English (7)
by Sarah Jo
I did not bother with the crushed ice. I just used regular ice and shook the vodka, pineapple juice and cream of coconut in my martini shaker. This was very good but for me, it needs double the vodka.-07 Aug 2012
by Chelsey Wolnowski
I don't have a blender, so I wasn't able to crush the ice. So, I just served these over ice instead. Us girls loved them!-14 Apr 2006
by Heather C
Yummy drink! I had leftover cream of coconut to use and this was the perfect way to use it up. It definitely tastes good and would be great with rum too. Nice refreshing summertime drink!-10 Jul 2011
Basically a Piña Colada sans rum, the Chi Chi calls for combining vodka, pineapple juice and cream of coconut, rendering a sweet, fruity and tropical cocktail.
The drink, attributed to Donn Beach (of Don the Beachcomber), the grandfather of the Tiki movement, was originally named the Macadamia Nut Chi Chi and called for including macadamia nut liqueur along with its other components. That ingredient, however, dropped out somewhere along the way, likely because it’s not easily procured these days, and it became the three-ingredient cocktail we now know. And even without that fourth ingredient, it’s still a very enjoyable drink, packing a big blast of tropical flavor despite its relatively simple recipe. But if you do manage to get your hands on a bottle of that elusive macadamia nut liqueur, throw an ounce into the drink along with the other ingredients and see how it enhances the flavors.
You can feel free to toss everything into a blender with a cup of ice, if you prefer. But we like the slightly more intense flavors that result from shaking it and serving it over crushed ice.
Chi Chi Cocktail Recipe Ingredients:
5 Ingredients for Chi Chi Cocktail:
-Vodka (We love Deep Eddy’s for this recipe!)
A Chi Chi is very similar to a pina colada, but made with vodka instead of rum. When I describe it to friends who haven’t heard of it I like to call it a “pina colada swirl”!
These are easy ingredients to keep on hand, or pickup at your local grocery store, minus the vodka. (Tip: If I’m in a rush or ordering for a party, I like to order cocktail ingredients on Target online for in-store pickup! That way I’m not searching the aisles for the drink mixers, which are sometimes in random locations of the store – all the drink ingredients are ready for me at the pickup counter up front!)
- 1 pound mochiko (glutinous rice flour)
- 2 ½ cups white sugar
- 1 teaspoon baking powder
- 2 cups water
- 1 teaspoon vanilla extract
- 1 (14 ounce) can coconut milk
- ¼ teaspoon red food color
- 1 ½ cups potato starch
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Whisk together the rice flour, sugar and baking powder set aside.
In a medium bowl, mix together the water, vanilla, coconut milk and red food coloring. Blend in the rice flour mixture. Pour into the prepared pan.
Cover the pan with foil and bake for 1 hour. Allow to cool completely.
Turn the pan of mochi out onto a clean surface that has been dusted with potato starch. Cut into bite size pieces using a plastic knife. The mochi does not stick as much to plastic knives.
Grease a 5-cup microwave tube pan. In a medium bowl, combine all ingredients, except cornstarch. Mix until smooth. Pour mixture into prepared pan cover with plastic wrap. Rotating pan several times during cooking, microwave on medium high power for 10 minutes. Let stand a few minutes. Pull mochi from sides of pan and turn out onto a board dusted with cornstarch. Cool. Cut into 1/4-inch pieces. Coat each piece with cornstarch. Makes 36 pieces or 18 servings.
Approximate Nutrient Analysis per piece:
80 calories, 2.5 g fat, 2 g saturated fat, 0 mg cholesterol, 10 mg sodium, 13 g carbohydrate, 0 g fiber, 4 g sugar, 1 g protein
Piña Colada Chia Pudding
Nutrition: 456 calories, 37.1 g fat, 25.4 g saturated fat, 162 mg sodium, 18.9 g carbs, 12.8 g fiber, 12.5 g sugar, 8.6 g protein
If you like piña coladas … escape with this recipe, which will ramp up your energy levels with pineapple, one of nature's best sources of manganese, a trace mineral that is essential for energy production.
Get the recipe from Eazy Peazy MealzE.
Other Restaurant Recipe Copycats
Thanks to a request by Tommy B,. I dug out this copycat recipe from my own collection. Here is the recipe clone for Chi Chi&aposs Chicken Nachos Grande:
Chicken Nachos Grande Ingredients:
1 boneless, skinless chicken breast
2-3 tablespoons lime juice, your preference
2 teaspoons white vinegar
1/4 teaspoon liquid smoke (optional, but recommended)
Pressed garlic clove (Can just finely mince the garlic if you don&apost own a garlic press)
optional salt and pepper, to taste
2 cups Mexican blend shredded cheese
1/4 cup chopped green onion (or yellow onion, if you prefer)
1 or 2 red or green jalapeno peppers, your preference, seeded and sliced into 8-10 pieces
Any or all of the following for toppings- extra salsa, cheese, diced jalapenos, onions, sour cream, guacamole, shredded lettuce
Mix the water, lime juice, oil, vinegar, garlic, salt, pepper, and optional liquid smoke. Pour into a resealable plastic bag or a glass bowl. Add the chicken. Marinate in the refrigerator overnight, or for at least 3 hours.
After marinating, grill the chicken on either an outdoor or indoor grill. If using a charcoal grill, there is no need for the liquid smoke. Cook for about 10 minutes, until the chicken is no longer pink. Cut up the chicken into bite sized pieces, or shred.
Preheat the oven to 375 degrees Fahrenheit. Spread about 1 or 2 tablespoons of salsa on each tortilla chip. Top each tortilla chip with the shredded chicken, then cheese, onions, and a slice of jalapeno.
Bake for about 10 minutes in the preheated oven. Top with optional sour cream, salsa, shredded lettuce, and/or guacamole.
- . More Delicious Recipes Coming Soon
Photo of Chimichanga is by Jennifer Kramer and is used by permission under the Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) License. Thank you, Jennifer. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Additional Information Courtesy of Wikipedia and is used by permission.
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Make our Chi-Chi’s Chili Con Queso Restaurant Recipe at home tonight for your family. With our Secret Restaurant Recipe your Chili Con Queso will taste just like Chi-Chi’s.
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1 can (14 ounce size) stewed tomatoes, chopped
2 green onions, diced
2 ripe tomatoes, diced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 dash Tabasco sauce
Combine the stewed tomatoes, green onions, fresh tomatoes, salt, and pepper in a saucepan. Bring to a boil for 1 minute. Remove the pan from the heat.
Add half of the salsa to a blender. Puree until almost smooth. Return to the saucepan. Add tabasco to taste.
Let the salsa cool completely and refrigerate for at least 1 hour before serving. Can be stored in an airtight container for up to 2 weeks or freeze up to 4 months.
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