I like Ice Kachang.
I haven’t had a Frozen Margarita in years.
ICE KACHANG MARGARITAS!
An idea I have been thinking about since January this year (2016).
How to make:
Make Ice Kachang as per normal.
But I can’t decide if the usual fillings – red bean, green jelly (from Chendol), sweet corn, and attap chee should be used.
Maybe just Attap Chee.
Or can be more atas and use fruits that are often used to make Frozen Margaritas – peach, & strawberry. And maybe Maraschino cherry?
But the usual syrup – gula melaka, the red (Rose?) syrup, and the green syrup, should be mixed with tequila. Dress the ice kachang with these “spiked” syrup.
Or maybe can use Grenadine, Triple Sec/Cointreau, (Blue) Curacao, Creme de Menthe, Angostura Bitters, and Midori
Finally, instead of plain evaporated milk, use Baileys, Kahlua or Amaretto.
Those are the options.
I think I would like a lime granita (based on this lemon granita recipe, instead of crushing the ice in blender – replace lemon with lime), on cubed peaches and strawberries, drenched with Grenadine, Curacao, Creme de Menthe (or Midori, for those who don’t like Menthe, but like Green), and a dash of Angostura Bitters.
Then drizzled with Baileys, and topped with a Maraschino Cherry.
And my Ice Kachang Mar – Oh shit! I forgot the Tequila!