For a while now our team has been working on a new line of Cricket Flours recipes.  If you have been following along with our journey we first started out with our pure cricket powder and released recipes like our Chocolate Espresso Banana Bread or Edible Insect Biscuits for examples of how to use cricket protein and even mealworms in new recipes.  But we wanted to do even more with our full range of products, and crafting new drink recipes to go with our Cricket Salt was the perfect opportunity.

This week we are excited to release a few of our new Cricket Creations using edible insects in brand new ways.  For many people, one of the aspects holding them back from trying cricket powder or roasted crickets is because of the mental image they have.  However, there are thousands of ways to use this sustainable ingredient and these drink and cocktail recipes are the perfect foray into the world of entomophagy…for those of age of course!  We partnered with Lora Lee to craft some new creations, so check out the recipe below and let us know what you think!

Ingredients:

1/2 shot Malibu rum
1 shot vodka
1 tsp Cricket Salt: Spicy Desert Heat
5oz pineapple juice

 

Directions:

  • In a glass blend together all of the ingredients and lightly stir.  Rim the glass with more Cricket Salt: Spicy Desert Heat and add a dash to the top to finish it off with a flash of flavor.  Enjoy!

Looking for More Cricket Flours Recipes?

We have a full range of Cricket Flours recipes for you to try in our published edition of the “Cricket Flours Cookbook: All Cricket, No BULL…” with 50+ recipes.  See samples of our recipes here on our website, or check out our other featured Cricket Salt drinks like the Cricket Cajun Spiced Lime, Spiced Bloody Mary or the Spicy Mangorita.

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