This recipe is a far cry from the syrupy, blended versions of piña coladas most people are familiar with. Steeping the rum with aromatics for a few days before making the drink adds an extra layer of flavor. Be sure to save the steeped vanilla bean for your next batch of pudding or ice cream.
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 8 to 10 servings |
Ingredients
- 3 cups white rum
- 1 vanilla bean, halved crosswise, split open
- 1 tablespoon allspice berries
- 1 tablespoon black peppercorns
- 3 cups pineapple juice
- 2 tablespoons fresh lime juice, plus lime slices for garnish
- 1 cup well-shaken canned unsweetened coconut milk
- 1 cup well-stirred cream of coconut
- 1/2 teaspoon Angostura bitters
Instructions
- Combine the rum, vanilla bean, allspice and peppercorns in a 64-ounce jar. Shake well and store out of the sunlight for 3 days, shaking once a day if possible.
- Strain the rum, discarding the peppercorns and allspice (the vanilla bean can be saved and reused). Return the spiced rum to the jar and add the pineapple juice and lime juice. Put the coconut milk and cream of coconut in a blender and blend until smooth and thick. Pour into the jar and add the bitters. Stir or shake well to combine. Refrigerate until cold, at least 3 hours or up to 3 days.
- To serve, shake the jar again (the drink will naturally separate). Pour into glasses filled with ice and garnish with lime slices.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 351 |
| Total Fat | 10 g |
| Saturated Fat | 9 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 1 g |
| Sugar | 23 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 16 mg |