Spiced Colada
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Ingredients
- 115-ounce can coconut cream, preferably Coco López
- ¾cup (6 ounces) pineapple juice
- 3ounces lemon juice
- 3ounces lime juice
- ½cup (4 ounces) superfine sugar
- 9dashes Angostura bitters
- 2ounces spiced rum
- 1 or 2dashes Angostura bitters
For the Syrup
For the Colada
Nutritional analysis per serving (1 servings)
2117 calories; 148 grams fat; 131 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 177 grams carbohydrates; 10 grams dietary fiber; 134 grams sugars; 17 grams protein; 25 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the syrup, pour coconut cream, pineapple juice, lemon juice, lime juice, sugar and bitters into a blender with ½ cup (4 ounces) water. Blend until smooth, about 1 minute. Transfer syrup to a separate container. You will have far more than you need, enough for about 4 coladas.
- Step 2
To make the colada, pour 4 ounces ( ½ cup) colada syrup and the rum into a blender with about 1½ cups ice. Purée until colada is thick but can still be poured, a minute or more. Pour into an appropriate vessel, such as a ceramic coconut shell, and sprinkle surface with a dash or two of bitters. Serve with a straw snipped to rise 2 to 3 inches above lip of vessel.
Private Notes
Comments
Fun to make over the forth of July. Make the syrup ahead of time to make for easy assembly day of. Always add a little rum floater on the top! Recommend!
This has been a go-to cocktail for us since this recipe was published. Such a great combination of flavors. To make the syrup, then the cocktail is a bit of work, so not an everyday drink, but it’s worth it. Enjoying one now!
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