Crystal Colada Recipes

CALIENTE COLADA

Steps:

• Add the pineapple juice, Simple Syrup, rum, cream, coconut, vanilla and chile peppers to a blender, add ice to just above the liquid level and blend until smooth. Pour into a glass, garnish with a chile slice and serve.
• Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.

CRYSTAL COLADA

Steps:

• A few days ahead, make the black pepper rum. Tip the peppercorns into the bottle, then pour over the cachaça. Screw on the lid and leave in a dark cupboard for 3-5 days; turn the bottle after 2 days to blend the flavour.
• The night before you want to make the cocktail, pour the pineapple juice into the ice cube tray and freeze.
• Strain the black pepper rum through a sieve lined with muslin or coffee filter paper. Pour 50ml into a cocktail shaker, along with the lime juice, 100ml cachaça and a handful of ice. Shake well until the outside of the glass feels very cold, then strain into four tall glasses. Top up with coconut water, then add the pineapple ice cubes and a straw to serve. Use the remaining black pepper rum - it will keep for 3 weeks - for another round, or drizzle a little over some roasted pineapple with a sprinkle of chopped coriander.

COOL COLADA

Steps:

• In a small pitcher, combine the seltzer, pear juice, cream of coconut and lime juice. Stir well. Pour into ice-filled glasses. Add 1/4 cup rum per drink, if desired.

EASY PIñA COLADA

Steps:

• Blend all ingredients except COOL WHIP and coconut in blender until smooth.
• Pour into glasses. Top each serving with a dollop of COOL WHIP and a sprinkle of coconut.

CHIA COLADA

Steps:

• Blend coconut water, pineapple juice, and chia seeds together in a blender. Set mixture aside until chia seeds expand, about 30 minutes. Top mixture with chopped pineapple to serve.

FROZEN TROPICAL COLADA RECIPE BY TASTY

Steps:

• Fill half of an ice cube tray with 1 cup (240 ml) of pineapple juice. Fill the other half with 1 cup (240 ml) of coconut milk. Freeze for at least 2 hours.
• Add the frozen pineapple juice cubes, frozen coconut milk cubes, mango, remaining pineapple juice, and lemon-lime soda to a blender and blend on high speed until smooth.
• Pour into glasses and garnish with maraschino cherries.
• Enjoy!

MALIBU™-BAILEY'S COLADA

Steps:

• Mix the Irish cream liqueur, rum, pineapple juice, and cream of coconut together in a large pitcher. Pour 1/2 cup into a blender container. Add the ice cubes and blend to desired consistency. Pour the ice mixture into two glasses, dividing equally, and fill with the remaining rum mixture.