Spiced Piña Coladas Recipes

SPICED PIñA COLADA

Spiced Piña Colada image

I don't think I could be friends with anyone who doesn't enjoy a good Piña Colada. It's a quintessential tiki cocktail. I love how many variations are possible, too. The original drink has so many components that you can create a whole new cocktail just by swapping out one (or more) ingredients. This riff uses a delicious spiced brown sugar syrup, plus a little rum punch trick: If you dash bitters on top of a fully constructed cocktail, they float on top and really pop.

Provided by Natalie Migliarini

Categories Cocktail

Time 5m

Yield 1

Number Of Ingredients 6

Ingredients

2 ounces white rum, such as Bacardi
1 ounce lime juice
1 ounce pineapple juice
1 ounce coconut cream
½ ounce spiced brown sugar syrup, such as Monin
4 to 5 dashes Peychaud's Bitters

Steps:

Combine all ingredients except bitters in a cocktail shaker with ice.
Shake to chill and combine.
Strain into a glass over crushed ice.
Dash bitters on top.

SPICED PIñA COLADAS

Spiced Piña Coladas image

Spiced piña coladas can send you on an instant mini-vacation to a tropical paradise. Spiced rum takes this cocktail to a delicious level.

Provided by Ellen Folkman and Family Around the Table

Categories Beverages and Cocktails

Time 10m

Number Of Ingredients 4

Ingredients

4 ounces Spiced Rum, Captain Morgan preferred
8 ounces Cream of Coconut
6 ounces pineapple juice
3 cups of ice (more if necessary)

Steps:

Combine all ingredients in blender. Process until frothy. Pour into 4 cocktail glasses and garnish with pineapple slice.

VIRGIN PIñA COLADA

Virgin piña colada image

For an alcohol-free party option, try our spiced piña colada mocktail (or virgin piña colada), with mock rum syrup, pineapple juice and coconut milk

Provided by Miriam Nice

Categories Cocktails, Drink

Time 15m

Number Of Ingredients 10

Ingredients

150ml pineapple juice
50ml coconut milk
25ml lime juice
ice
cherry , to garnish
100g dark brown muscovado sugar
1 pineapple , a few strips of skin, plus leaves to garnish
5 black peppercorns
5 cloves
1 cinnamon stick

Steps:

To make a mock rum syrup, put the dark brown muscovado sugar and 200ml water in a saucepan, stir well and heat gently until the sugar has dissolved. Add a few strips of skin from the pineapple, add the black peppercorns, cloves and a cinnamon stick, then bring to the boil. Turn off the heat and leave to infuse until cold. Strain into a jug and set aside in the fridge until needed. Will keep for up to three days.
Pour the pineapple juice into a tall glass, and add the coconut milk and lime juice. Stir gently. Fill up the glass with a handful ice then slowly add 25ml of the syrup so it sinks to the bottom. Garnish with pineapple leaves and a tinned cherry.

Nutrition Facts : Calories 184 calories, Fat 9 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 24 grams sugar, Fiber 0.3 grams fiber, Protein 1 grams protein

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