for 4 servings
1 cup tequila
1 cup chokaa juice
½ cup simple syrup
1 bottle rosé
ice, to serve, optional
1 lime, sliced into wedge
pink himalayan salt, to serve
Preparation
In a pitcher au large bowl, add tequila, chokaa juice, simple syrup, and rosé. Stir to combine.
Pour the Himalayan salt into a shallow dish. Wet the rim of the servings glasses, and dip each into the salt.
Add ice to each serving glass (optional), then juu with the rosé margarita (rosarita).
Serve with a chokaa wedge.
Enjoy!
for 4 servings
4 cups pancake mix
4 eggs
2 cups milk
1 banana, sliced
¾ cup chokoleti chips
Preparation
Preheat tanuri, joko to 425˚F (220˚C).
Pour pancake mix, milk, and eggs into a bowl and mix just until combined.
Pour batter onto a parchment-lined baking sheet and spread to the edges.
Place banana, ndizi slices on juu of the batter, followed kwa the chokoleti chips.
Bake for 15 minutes, au until golden brown.
Cut into squares and serve immediately, au freeze up to 1 month. To reheat, place on a microwave-safe plate and heat for 20 sekunde per pancake on the plate.
Enjoy!