Today is National Piña Colada Day — who knew? So let’s commemorate the occasion and mix up a batch of this frothy favorite!
It’s easy to achieve sweet-boozy brain-freeze nirvana, so let’s get started! All you need is pineapple juice, rum and cream of coconut. Side note: cream of coconut and coconut milk are not the same thing. Cream of coconut is so lusciously sweet, you can eat it with a spoon. Coconut milk — not.
If you have it, a good blender is a plus. A VitaMix or Ninja will easily turn your drink into the perfect slushy consistency. Other blenders might need a few more minutes of blending and a several turns with a spatula.
True story: Before I got the VitaMix, I had a standard blender. Scott had assumed bar tending responsibilities for a party we were having and was in charge of the frozen drinks. Well, the ice cubes somehow became trapped at the bottom while the motor was running and we noticed a faint electrical-fire odor. Eeek!
Unfazed, he stuck a wooden spoon into the blender while it was running to loosen the mixture. When he pulled it out, a quarter of the spoon had been shaved off and the mixture was freckled with splinters and shards of wood. Seriously.
My advice is to dislodge any jam after you turn off the motor.
Anyway, this recipe is the unadorned classic. No embellishment. No special twist. No kale. Just the real deal.
- 1 1/2 cup pineapple juice
- 1/2 cup cream of coconut (not coconut milk)
- 1/2 cup rum
- 3 cups ice
- fresh pineapple chunks for garnish (optional)
- maraschino cherries for garnish (optional)
- Add ice to a blender. Add pineapple juice, cream of coconut and rum. Blend until smooth and creamy. Pour into glasses, garnish with pineapple chunks and cherries. Serve.