Key Lime Pie Margaritas

Key Lime Pie Margaritas - The Vegan Rhino

If you aren’t a pie person then this one is just for you! Key Lime Pie Margaritas are a delicious alternative to the normal tart and sweet pie we’ve all come to enjoy. This drink is quick to make and a real treat for family and friends on Taco Tuesday.

Yield: 12 margaritas

Serving size: 4 oz.


18 oz. coconut milk

4 oz. coconut water

6 oz. grand marnier

12 oz. tequila

6 oz. lime juice

2 oz. agave

6 cups ice

Lime slices, to garnish

Fresh mint leaves



  1. In a large pitcher, combine all ingredients together and stir.
  2. Serve in glasses and garnish with lime slices and mint.


Chef’s tip: Blend it up! Pour ingredients into a high speed blender and pulse until smooth.


Gingerade - The Vegan Rhino

Gingerade - The Vegan Rhino

Let’s hear it for ginger! This four-ingredient recipe creates the most delicious gingerade. Infused with The Ginger People ginger juice and homemade simple syrup, it’s incredibly easy to make. For an extra boost of flavor, throw some lemon zest into the mix. Cheers!

Gingerade - The Vegan Rhino

Yield: 6


24 fl. oz. ginger juice

1 1/3 cup organic cane sugar

1 1/2 cups water

1/4 cup lemon juice

3 cups ice



  1. In a pot on medium heat, combine sugar and water and simmer until sugar dissolves. Remove from heat and cool completely.
  2. In a pitcher, combine ginger juice, cooled sugar mixture, lemon juice and ice, stirring until well mixed.
  3. Serve chilled.


Chef’s tip: Make the night before for best flavor! No sugar? Use agave or maple syrup instead!


Lemoncello - The Vegan Rhino

Lemoncello - The Vegan Rhino

Limoncello is an Italian liquor made from the zest of lemons steeped in alcohol until the natural oils and aromatics release. The resulting liquid is combined with a simple syrup and bottled, resulting in a delicious drink to sip or drizzled over ice cream, either way you decide its delicious! This is one of those things you can enjoy year round, and makes for the perfect gourmet gift for any occasion.

Lemoncello - The Vegan Rhino

Yield roughly 2 bottles, 3 1/2 cups lemon juice


15 lemons, peeled

850 mL vodka

2 cups organic cane sugar or 3/4 cup monk fruit sugar

3 3/4 cups filtered water




  1. Using a vegetable peeler, peel the skin of the lemons and trim away any pith remaining on the lemon peels.
  2. In a large pitcher with the lemon peels, pour the vodka over them and cover tightly. Steep the peels in the vodka for 8 days at room temperature.
  3. In a sauce pan over medium-high heat, combine the sugar and water until it dissolves, about 3 minutes. Pour the syrup into the vodka mixture, mix, and strain into bottles. Let sit at room temperature for 14 days before storing in refrigerator until cold.
  4. Serve chilled and enjoy.


Chef’s tip: Make sure you use 100 proof and higher.

Fresh Watermelon Margaritas

Fresh Watermelon Margaritas - The Vegan Rhino

Fresh Watermelon Margaritas - The Vegan Rhino 

If you’re 21+ I have the perfect drink for you to make! Margaritas are usually a crowd favorite but when you add fresh watermelon juice to the mixture, it gets a whole lot better. Whether you want this on the rocks or blended into a frozen drink, you’ll enjoy these all summer long (or anytime!).

Fresh Watermelon Margaritas - The Vegan Rhino

Yield 6


1 large watermelon, roughly 12 cups juice

1/2 cup lime juice

6 Tbsp. organic cane sugar

7 oz. tequila of choice

4 oz. grand marnier or triple sec

2 cups crushed ice

Kosher salt or sugar, to rim glass



  1. In a blender, add the sliced watermelon and blend until smooth. Strain through a fine mesh strainer and add 4 cups watermelon juice to a large pitcher with lime juice, sugar, tequila, triple sec, and crushed ice. Stir to combine.
  2. Serve in a glass with ice and sugar rim. Garnish with mint.


Chef’s tip: Blend the watermelon and make the juice the night before. You can infuse the juice with mint leaves.

Summer Sangria Crock Pot Recipe

Big Easy BuchaBig Easy Bucha

Most sangria recipes are one-dimensional and suffer from too much added sugar. This easy slow-cooker and watermelon-centric version features artisanal brandy, rose and Sauvignon Blanc, as well as watermelon-infused kombucha, which is naturally low in sugar and effervescent. Big Easy Bucha is handcrafted in New Orleans and certified vegan, plus their sugar content tends to be some of the lowest on the market among kombuchas, and the craft Brandy is also made in the U.S.

Big Easy Bucha

Per serving: 140 calories, 0g fat (0g sat), 10 g carbs, 2g fiber, 17 g sugar, 50 or less mg sodium, 0g protein


1 bottle rosé
1 bottle Sauvignon Blanc
1 cup pomegranate juice (100% juice)
1 cup Copper & Kings brandy, divided
1/4 cup triple sec
1 small seedless watermelon, cut into cubes
3 limes, cut into wheels
1 orange thinly sliced
2 bottles Big Easy Bucha Melon Magic Kombucha, infused with watermelon


  1. Pour rose, pomegranate juice, 1/2 cup brandy, and triple sec in a slow cooker. Turn on low and let flavors combine for 2 hours.
  2. In the meantime, prep watermelon cubes and transfer to a glass pitcher. Cover watermelon chunks with brandy and white wine and chill in fridge, covered.
  3. Once slow cooker is finished, transfer liquid to a heat-safe glass container and allow to come to room temperature. Add to watermelon and white wine mixture. Add limes and refrigerate.
  4. Before serving, add Melon Magic kombucha.


Chef’s tip: Add lime slices right before serving and gently stir in the kombucha for a slight effervescence.

Big Easy Bucha

Family owned and operated, Big Easy Bucha is New Orleans’ original artisanal, probiotic-packed kombucha, infused with the unique fruits and florals of the Southeastern USA.

Plant-Based Shamrock Shakes

Plant-Based Shamrock Shakes

Plant-Based Shamrock Shakes

How fun are these Plant-Based St. Paddy’s Day Shamrock Shakes! In honor of Lactose Intolerance Awareness Month in February and it being a green holiday, I thought why not share one of my favorite beverages – milkshakes! In partnership with Vitacost, I bring you this organic and non-GMO oat milk by Pacific Foods, which is completely natural. That’s right- 100% natural and the perfect dairy-free alternative! It’s a good source of Calcium and Vitamin D, promotes heart health, and sweetened with oats. I enjoy drinking this oat milk by the glass, in baking, and my recipes!

Plant-Based Shamrock Shakes

Yields 2 servings


3-1/2 cups vanilla ice cream

2/3 cup oat milk

2 Tbsp. Moringa powder

2 tsp. Spirulina powder

1 tsp. pistachio extract, optional

1/4 cup pistachios, deshelled and minced

Whipped cream, optional topping


  1. In a blender, combine the ice cream, milk, and pistachio extract. Blend until smooth. 
  2. Pour into a glass. Too with whipped cream and pistachio pieces. 
  3. Serve immediately


Chef’s tip: Feel free to add 1 tsp. moringa powder or matcha to boost this milkshake with some nutrition.

Blueberry-Maqui Nice Cream

Blueberry-Maqui Nicecream
Blueberry-Maqui Nicecream

Although many of you know what “nice cream” is, there are some of you who probably have no idea what in the world this is- and that’s okay! Taking bananas that have been frozen overnight and blending them until it reaches a soft serve “ice cream” consistency is a great treat for anyone who is dairy intolerant, or looking for a healthier breakfast, after gym re-fuel, or even dessert! This nicecream however is blended with Maqui berry powder and naturally sweetened with dates. Thats right.. no added sugar or unwanted sweetness- its all natural! Feel free to give this recipe a change and add your own favorite fruits to the top.

Blueberry-Maqui Nicecream

Yields 1 serving


4 frozen banana, diced

1/4 cup frozen blueberries

1/3 cup plain almond milk

2-3 tsp of Navitas Naturals organic Maqui powder

2 medjool dates, pitted

1/4 cup granola

1-2 fresh apricots, sliced

1 kiwi, sliced

1-2 Tbsp. nut butter of choice


  1. In your Vitamix blender, combine the chopped bananas, almond milk, and dates. Using the tamper, turn your vitamix up on high, pushing and stirring the mixture until it is smooth.
  2. Add the Maqui berry powder and give it one good blend till mixed.
  3. Scoop the mixture into a bowl and top with granola, apricots, kiwi, and nut butter.
  4. Serve and enjoy.

Chef’s tip: The great thing about this recipe is you can substitute the powder for spiraling, gogi, açaí, and many others to create different Superfood Nice creams!

Thirst-Quenching Raspberry Bellini

Thirst-Quenching Raspberry Bellini
Thirst-Quenching Raspberry Bellini

What’s better than a homemade raspberry syrup for your bubbly on New Years Eve or Day? The answer to that is probably the champagne! Give your night some serious elegance with this flavorful and organic syrup. These Raspberry Bellini’s are surely going to be the life of the party. Simply spoon some of the raspberry syrup to the bottom of any champagne flute, add your champagne of choice and garnish with mint and a raspberry. It’s super simple and will make any New Year a berry good one!

Thirst-Quenching Raspberry Bellini

Yields 4-5 servings


1 lb fresh raspberries

2 cups filtered water

2/3 cup organic raw agave

1/4 tsp lemon zest

Mint, for garnish

Bottle of Prosecco


  1. In a sauce pan on medium-high heat, add the raspberries and cover with water. Allow to boil for 15-20 minutes, skimming any foam on the top.
  2. Strain the raspberries using a fine mesh strainer into a small pot (do not press the raspberries to get more juice).
  3. Turn the heat to medium-high and add the agave to the raspberry liquid. Cook for an additional 5-7 minutes.
  4. Remove from heat, add lemon zest, and allow to completely cool. Store in an airtight container and refrigerate up to 7-10 days.
  5. To make the Bellini, simply add a spoonful of the raspberry syrup to a champagne flute and top with Prosecco. 
  6. Garnish with mint and raspberries.

Chef’s tip: For added flavor, combine 1/4 cup pineapple juice to the raspberries and allow to reduce down till syrup consistency is achieved.

Spiced Hot Chocolate

Spiced Hot Chocolate
Spiced Hot Chocolate

What do you get when you mix almond milk, cacao powder, sugar and spice with everything nice? The best hot coco while rockin’ around the Christmas tree, that’s what! This spiced hot chocolate is easy to make and extremely creamy and decadent with a hint of cinnamon and nutmeg. Warming up any cold day, top this with an almond whipped cream for an after dinner treat!

Spiced Hot Chocolate

Yields 4 servings


4 cups almond milk

4 Tbsp. cacao powder

1/4 cup organic sugar

1/2 tsp. cinnamon

1/4 tsp nutmeg


In a pot on medium-high heat, add the almond milk. Once heated, add the cacao powder, sugar, cinnamon, and nutmeg.

Heat until completely melted.

Serve with whipped cream and sprinkled cinnamon on top.

Chef’s tip: For the adults, add a shot of vegan baileys!

Moroccan Iced Tea with Beetroot Ice Cube

Moroccan Iced Tea with Beetroot Ice Cube

Moroccan Iced Tea with Beetroot Ice Cube

Looking to quench your thirst with something new and unique? This Moroccan mint iced tea with a homemade beetroot ice cube will be your new go-to favorite! Brewing your own tea has many added benefits, one being that you get to control what you are putting into it. Beets are highly packed with Vitamins C and contain properties that may reduce high blood pressure. So the next time you are feeling stressed out, turn to this healthy alternative to soothe your mind and thirst.

Moroccan Iced Tea with Beetroot Ice Cube

Yields 3 servings 


2 cups brewed Moroccan loose leaf tea

1 1/2 cups filtered water 

1 large orange, juiced

a bunch of mint leaves

Beetroot ice cubes


  1. In your tea pot, boil a small amount of water with tea leaves. This rinses the loose leaves and removes any bitterness from the tea. After a minute, dump the water out and add a few springs of mint leaves.
  2. Cover with water and place back on to stove top, bring to boil.
  3. Remove from heat and let sit for 30 seconds; then pour into glass to cool down. Once cooled, add the filtered water, agave, orange juice, mint leaves and beetroot ice cube into a tall glass.
  4. Serve chilled


Chef’s tip: For the beetroot ice cube, boil 2 beets in a large pot and remove the skin. Place beet into a blender and add water (enough to make it liquid enough to freeze and pour into your ice cube molds. Freeze and enjoy!