This drink is a play on the traditional Pina Colada with a nod to the White Russian; creamy and sweet with a balanced coffee finish. Need I say more?
Curated by Mia Simone Rush
2 cups fresh pineapple
3 cups ice
7 ounces Coco Lopez cream of coconut
5 ounces Crown Royal Vanilla
5 ounces RumChata
2 ounces pina colada concentrate (floater)
1 ounce lime juice
French press & blender
Brew: This recipe calls for cold brew concentrate, which should be made 1 day ahead.
In a french press combine 3oz of coarsely ground Pina Colada coffee and 15oz of cold water. Stir, cover and steep for 12 hours at room temperature.
Plunge and strain concentrate into a jar. Store in the fridge until ready to use. Undiluted concentrate can be kept for up to 12 days however it’s best to consume within the first week.
Note: Using fresh pineapple is by no means mandatory and freezing the pineapple isn’t either! However, fresh pineapple cuts down on added sugar and freezing cuts down the amount of ice needed in the recipe.
Special Note: You should always garnish your glass. It not only makes your drink look pretty in a picture but is an extra treat. My go to is a mix of brown sugar, hazelnut, cinnamon and flaky salt.
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