The bottomless piña colada

We just got back from a wonderful week in Mexico. While I know the “all inclusive resort” life isn’t really Mexico, it was a great – and much needed getaway, where I was able to consume way too many piña coladas and enjoy the beach day after day after day.

I’m back home.

It’s cold.

pina coladas - cheersThe harsh, sober reality of no more days by the pool has hit. The only thing to do now is perfect my piña colada recipe and share it. I hope you’ll mix up a batch too, and enjoy some dreams of sunshine and beaches with me.

What you need:

– 3 ounces rum – you can use cocnut rum, golden rum, white rum, light rum – I like Appleton White Jamaica Rum, but Bacardi, Captain Morgan, Royal Oak Trinidadian Rum and the German Old Guadeloupe are delish too.
– 5 ounces pineapple juice
– 3 ounces coconut cream
– 10-15 ice cubes (or frozen pinapple chunks)

What you do:

Easy peasy: Toss it all into the blender until it’s whipped smooth and frothy. Pour into 2 frosted glasses and garnish with a chunk of frozen pineapple.
(Seriously, 3 shots of rum – you should share, though you don’t have to!)


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