Description
Loaded with a spicy chai, spiced rum and creamy coconut, this tropical Piña Colada is a true treat in a glass.
Ingredients
Scale
- 3 oz Coconut Milk
- 3 oz Don Q Oak Barrel Spiced Rum
- 5 oz Pineapple Juice
- 1 oz Chai Spiced Syrup*
- 1/4 cup Fresh Pineapple
- Juice of 1 Lime
- 1 1/2 cups of ice
- Garnish: pineapple wedge (rum soaked cherry, chai spices)
Chai Spiced Syrup
- 1 cup water
- 1 cup sugar
- 4 Chai Spice teabags
Instructions
- Add all ingredients including ice to a blender and blend until frothy. Pour into well chilled glasses and garnish with pineapple, cherry and a pinch of spices.
Chai Spice Syrup
- Heat water in a saucepan until boiling. Remove from heat and add in tea bags. Infuse for about 5 minutes. Once the tea has fully steeped, remove the tea bags and return saucepan to stove to bring to a slow boil. Stir in the sugar until completely dissolved. Remove from heat. Let stand at room temperature until cool and then refrigerate. Will keep for 2-3 weeks.
- Category: Cocktail