Author Notes: A few facts about this fizzy, sweet, float-like slush:
1) It was inspired by a Maui institution, the Tasaka Family “guri-guri,” a frozen sherbet-like confection.
2) Other than knowing it contains sweetened condensed milk, the “guri-guri” recipe is a closely guarded family secret.
3) After a sip, my six year old declared, “it does not look like it will be, but this is delicious!” Shortly followed by, “put this on the food52!”
4) In an attempt to out-comment his big sister, my three-year-old son then said, “Momma, put it on…twitter!”
5) Clearly, I have some issues.
6) Finally, my youngest brother – who inspired my Dirty Chai Toddy, coined the name – did I mention he just got back from a semester abroad, including Amsterdam? (maybe your first instinct was right, after all.) Innuendo aside, I liked it because once everything is frozen (or nearly frozen - does condensed milk really freeze?), it is a cinch to put together.
Note: For a description on cutting a pineapple see my recipe for a Mai Tai Tart: http://www.food52.com/recipes/10422_mai_tai_tart - gingerroot - gingerroot
Food52 Review: This was such a refreshing and tasty warm weather drink. I loved the combination of the pineapple, sweet milk and seltzer. With just the right sweetness and pinappley-zing, I am bound to make this many times this summer ... and, if I happen to have a little dark rum sitting around, it may just end up in the mix, as well! - thethehappycook - thehappycook
Serves 4-5 in highball or fountain glasses, more in shorter glasses
- 1 fragrant ripe pineapple, cored, cut into small fan shaped wedges and frozen (about 5 cups of fruit)
- 1 14 oz can sweetened condensed milk
- 1 cup milk (I used 2%)
- 1 teaspoon pure vanilla extract
- Very cold sparkling mineral water or seltzer
- Rosemary sprigs (optional, but recommended)
- Combine sweetened condensed milk, milk and vanilla in a shallow container. Freeze until consistency is slushy, at least three or four hours. Similar to making a granita, rake the surface of mixture every hour or so with a fork. Mine was still a bit gooey, like condensed milk dotted with ice crystals.
- When ready to make your drinks, whirl pineapple to desired consistency in a blender using ice crush function. I liked mine with a few little chunks of fruit. This works best in batches, about a cup of fruit at a time. Transfer to a bowl as you go.
- Fill each glass about halfway with icy crushed pineapple. For highball glasses, this is about a cup of fruit. Add 3 T of condensed milk mixture for highball or fountain glasses, or 2 T for shorter glasses. Top with cold sparkling mineral water or seltzer. Stir and taste – you can add more condensed milk mixture if you want it a little sweeter. Garnish with a rosemary sprig, if desired - it imparts a lovely woodsy aroma as you sip. Enjoy!