Friday, June 10, 2016

Creamy Frozen Margarita Dessert with Buttery Pretzel Crust

This is a rendition of the popular cocktail, the frozen margarita. But instead of imbibing as a pre-dinner drink, I’ve created a fantastic tasting warm weather cocktail dessert. Fresh whipped cream and sweetened condensed milk are the smooth and creamy basis. Standard margarita ingredients, Triple Sec, Tequila and fresh lime juice are added to give it that authentic margarita flavor. Sweet and buttery crushed pretzels top this divine and velvety textured dessert; the perfect ending to a summer meal.  It’s simple to assemble and I love that most of it can be prepared in advance.

It's easier to grate the lime zest before you juice the limes. There are so many pretzel choices, I found pretzel rods crushed perfectly. 

Salty Pretzel Crust

1½ cups pretzels, crushed (15 rods)
¼ cup sugar
1 stick (½ cup) butter, melted

  1. In a medium bowl, combine crushed pretzels with sugar. Add melted butter and stir until well combined.

Margarita Mixture

One (14-ounce) can sweetened condensed milk
⅓ cup fresh lime juice
2 tablespoons Triple Sec
2 tablespoons Tequila
2 teaspoons grated lime zest
One (8-ounce) container heavy whipping cream, whipped

  1. In a large bowl, whisk condensed milk with lime juice, Triple Sec, Tequila, and lime zest. Fold in whipped cream. 
  2. Transfer to a container with a tight fitting lid. Freeze for 3-4 hours or until firm. 
  3. Just prior to serving, divide margarita mixture among 6 martini glasses. Top with buttery pretzel mixture. 
  4. Serve immediately. Yield: 6 servings.