Spiced Pina Colada Recipe
Written by Enjoy the indian summer season with this straightforward Spiced Pina Colada recipe! It's a tasty blend of spiced rum, pineapple juice, coconut cream, and coconut & Falernum liqueurs.
Prep time: 1 minute
Mixing time: 1 minute
Servings: 1
Calories: 373
Ingredients
- 2 oz Spiced Rum
- 1⅔ oz pineapple juice
- 1½ oz coconut cream
- ½ oz coconut liqueur
- ½ oz Falernum liqueur
- Crushed ice
- Pineapple slice and cinnamon stick - for garnish, optional
Equipment
- Blender
- Hurricane or large Highball Glass
- Measuring Jigger
- Straw
Instructions
- Prep Glass: Fill a Hurricane or Highball glass with ice cubes. Give it a stir to chill it and set it aside.
- Add Pineapple Juice: Measure and pour 1⅔ oz pineapple juice into the blender.
- Add Coconut Cream: Add 1½ oz coconut cream.
- Add liqueurs: Pour ½ oz coconut liqueur and ½ oz Falernum liqueur into the blender.
- Add Rum: Finally, add 2 oz Spiced Rum to the mix.
- Add Ice and Blend: Add crushed ice (approx. 1½ cup), secure the lid on the blender, and blend on high speed for a few seconds, until the drink reaches a slushy texture.
- Serve: Take the Hurricane or Highball glass and discard the ice inside. Pour the mixture into the chilled glass and add a straw.
- Garnish: Garnish with a pineapple slice and a cinnamon stick and serve immediately.
Notes
Substitutes:
- Spiced Rum: If you don't have spiced rum, use dark rum instead. The flavor profile will change slightly, but it will still be delicious. You can also use flavored rum, or even make a blend of your favorite rums to prepare this cocktail; feel free to experiment!
- Pineapple Juice: If you're out of pineapple juice, try using orange juice or mango juice for a tropical twist.
- Coconut Cream: If you don't have coconut cream, coconut milk can be used as a substitute; just make sure to add a dash of sugar syrup and to mix it well before using.
- Coconut Liqueur: If you don’t have coconut liqueur (or if you’re simply looking to make a lighter version of this drink), you can use coconut syrup as a substitute; it will work very well in this cocktail.
- Falernum Liqueur: Falernum liqueur is not always easy to find: if you can’t find any, falernum syrup is a good substitute. You can also use orgeat (almond) syrup for a different twist on this cocktail, or even just plain simple syrup. In that case, you can add a dash of Angostura bitters to the mix to make up for the spices in the falernum.
Making a Pitcher of Spiced Pina Colada:
- Scale: To make a pitcher that serves 8, multiply all the ingredients by 8. That would be 16 oz of spiced rum, 13 oz of pineapple juice, 12 oz of coconut cream, 4 oz of coconut liqueur, 4 oz of Falernum liqueur, and approximately 8 cups of crushed ice.
- Blend: In a large blender, pour all the ingredients and add the crushed ice. Blend on high speed until smooth.
- Serve: Pour the mixture into ice-filled hurricane glasses, add a straw, and garnish each glass with a pineapple slice and/or a cinnamon stick, and serve immediately.
Making it Non-Alcoholic:
- Spiced Rum Substitute: Use a non-alcoholic rum extract or skip it altogether.
- Coconut Liqueur: Use coconut syrup as a substitute (the ones used by barista for coffee are usually a very good option).
- Falernum Liqueur: Falernum syrup is a good substitute. You can also use orgeat (almond) syrup for a different twist on this cocktail, or even just plain simple syrup. In that case, you can add a dash of Angostura bitters to the mix to make up for the spices in the falernum (note that a few dashes of bitters in an otherwise alcohol-free drink won’t raise the overall ABV of the drink. The drink will indeed chemically contain a drop of alcohol, but won’t make you intoxicated at all. Depending on your reason for not drinking alcohol and your degree of tolerance on the topic, you can choose to omit the bitters or to include them in your preparation).
- Proceed As Usual: Use this non-alcoholic substitute instead of the regular ingredient, follow the original steps, and enjoy a non-alcoholic version.