A long, long time ago a friend introduced TD and me to the caipirinha.  Exotic, refreshing and addicting, TD and I were easy fans.  While this delightful concoction of cachaca (think rum), muddled sugar and lime may be the national cocktail of Brazil, at the time, caipirinhas had yet to make it to the U.S. with any popularity.

At least that was our excuse for never quite remembering its name.

Instead, we opted for something more familiar that sounded similar: chupacabra. For those readers not from the southwest or any area bordering Mexico, a chupacabra is a scrubby but feared mythical creature.  I grew up understanding it as a vampiric coyote type critter but the literal translation says it’s more like a goat.  Anyhow, their purported presence are particularly parasitic on cattle ranches where they allegedly take their sustenance by draining the bovine of their blood.  There was even an X-Files about them.  So, they must be legit–right?

That’s how the caipirinha became the chupacabra in our household.  While we were bastardizing the name of the national treasure, we also lost the true cocktail in translation and began adding mint.  Yes, I realize, we basically ended up with a mojito made with cachaca.   For a few years, this was our libabtion of choice to serve at dinner parties and barbeques.  We even served them at the Easter dinner in right after we got engaged.  But, that’s another story.

Thinking about chupacabras make me happy (the drink, not the vampire goats…though those yelling goat videos are hysterical).  Thinking about cake makes me happy.  You know where this is going.

I took my favorite Ina Garten yogurt loaf.  Swapped out the lemon for lime.  Then added in a minty simple syrup and a cachaca glaze.  The tastes were subtle but delightful; a new twist on an old favorite.

Chupacabra Loaf

Mint Syrup

Ingredients

• Small bunch of fresh mint, washed
• 1 C granulated sugar
• 1 1/3 C water

Directions

1. In a small saucepan, mix together water and sugar until sugar dissolves.
2. Add-in mint and bring mixture to boil.  As soon as it begins boiling, remove from heat and allow to steep for at least 30 minutes.
3. Strain and store in an air-tight container in the fridge.

Lime Loaf

Ingredients

• 1 1/2 C all-purpose flour
• 2 tsps baking powder
• 1/2 tsp kosher salt
• 1 C plain whole-milk yogurt (sometimes I use Greek, sometimes European)
• 1 C sugar
• 3 extra-large eggs
• 2 TBS lime zest
• juice from the 2 limes you zested
• 1/2 tsp pure vanilla extract
• 1/2 C vegetable oil
• 1/2 C mint simple syrup

For the glaze:

• 1 cup confectioners’ sugar
• 2 TBS cachaca or white rum

Directions

1. Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease, flour and line pan with parchment.
2. Sift  together the flour, baking powder, and salt into 1 bowl.  In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lime zest, lime juice and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
3. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pierce cake all over with a bamboo skewer than pour the mint syrup over the cake and allow it to soak in. Cool.
4. For the glaze, combine the confectioners’ sugar and your choice of spirit to desired consistency and pour over the cake.