Batido Colada Recipes

SPICED PIñA COLADAS

Steps:

• Combine the rum, vanilla bean, allspice and peppercorns in a 64-ounce jar. Shake well and store out of the sunlight for 3 days, shaking once a day if possible.
• Strain the rum, discarding the peppercorns and allspice (the vanilla bean can be saved and reused). Return the spiced rum to the jar and add the pineapple juice and lime juice. Put the coconut milk and cream of coconut in a blender and blend until smooth and thick. Pour into the jar and add the bitters. Stir or shake well to combine. Refrigerate until cold, at least 3 hours or up to 3 days.
• To serve, shake the jar again (the drink will naturally separate). Pour into glasses filled with ice and garnish with lime slices.

FRESH FRUIT BATIDOS

Steps:

• Place all ingredients in a blender and blend until smooth. Pour into a 10-ounce glass and serve immediately. Garnish with a mango slice and mint sprig, if desired.

CARIBE HILTON'S PIñA COLADA

Steps:

• Combine the rum, cream of coconut, heavy cream and pineapple juice in a blender. Add 1/2 cup crushed ice and blend for 15 seconds.
• Serve in a 12-ounce glass and garnish with fresh pineapple and a maraschino cherry.

BEER COLADA

Steps:

• Fill a cocktail shaker with the ice. Add the pineapple juice and rum and shake. Strain into a 20-ounce beer mug or Pilsner glass. Top off with the beer and stir briefly. Garnish with the pineapple spear and slice.

BATIDOS

Steps:

• Combine all ingredients, except ice in the blender and blend until smooth. Add the ice and blend until frothy.