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.
The 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!)