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Yesterday morning when I woke up, it was 38 degrees Fahrenheit in Brooklyn. Hard to believe that just ten short days ago, I was in sunny Florida (the trip was a surprise birthday present from my thoughtful husband), lolling by the pool and sipping a pina colada. Now that there's a distinct chill in the air here in New York, I thought it could be time to share my recipe for said pina colada, painstakingly perfected over the course of the four day trip.
I like more pineapple than coconut in my pina coladas, so I thought I'd add some fresh pineapple as well as pineapple juice. And after a few experiments, I found that a combination of coconut milk and cream of coconut produced the right blend of sweetness and creaminess. A spritz of lime juice and a grating of fresh nutmeg were later additions.
Those of you living in more temperate areas can enjoy one of these poolside, and those who -- like me -- are on the verge of lugging your winter clothes out of storage can join me in a tropical fantasy, swathed in the warm cocoon of central heating.
My Favorite Pina Colada
Makes 4 cocktails
- 3 oz light rum
- 4 cups ice
- 2/3 cup fresh pineapple chunks
- 3 ounces cream of coconut
- 2 ounces coconut milk
- 4 ounces pineapple juice
- Juice of 1/2 large lime
- Pinch freshly grated nutmeg, plus more for garnish