Yes, you read that correctly.
A Pina Colada and a Hot Buttered Rum kissed. Now we have this.
The Hot Colada, a wonderful winter cocktail.
2oz pineapple liqueur, 3 oz. hot water, and 1.5 metric dollops* of fatty coconut cream.
*metric dollop is not an actual measurement it is a feeling. Follow your coconut lovin’ heart on this one.
WHY WOULD ANYONE MAKE A HOT PINA COLADA?
Allow me to paint you a picture.
It’s the winter season. It’s cold. You’re cold. You long for warmer days. Maybe on the Beach. Perhaps under a palm tree shaded from the hot, hot sun.
But it’s so cold. It’s so cold that you even have forgotten what warmth felt like. You need a warm embrace just to spark your memory.
Enter: The Winter Pina Colada.
OKAY. I’M INTERESTED. BUT WHAT DOES IT TASTE LIKE?
The base of pineapple liqueur and hot water taste like a sweetened, slightly tangy tea. The aromatics are incredible on this, all thanks to the homemade rum-based pineapple liqueur which goes heavy on the dried aromatics.
All of that is topped with rich, thick, and flavorful coconut cream. No need to whip the coconut cream, just dollop it on top. The cream isn’t sweetened but it helps bring out the sweetness in the pineapple liqueur and overall elevates the tasty pineapple base.
Topped with a bit of cinnamon (or even lime zest) really sets off the winter vibes and brings us back to its’ Hot Buttered Rum roots.
WHAT IS “FATTY COCONUT CREAM”?
This drink is best served with a big ole dollop of unsweetened coconut cream on top. When I say coconut cream I am referring to the coconut fat cap that you get when you let a can of coconut milk separate. You can make this drink with just coconut milk but the fattier, the better.
We have not tried this recipe with the coconut milk you find in the refrigerated milk section because I believe it may be too watered-down. I really think the canned coconut milk or cream is the way to go with this recipe.
I DON’T HAVE PINEAPPLE LIQUEUR, NOW WHAT?
Make some! We have a very riffable recipe here.
I DON’T WANT TO MAKE MY OWN LIQUEUR, NOW WHAT?
Well, that’s a shame. You really should be more open to trying new things but in any case you could try to make this with a store-bought pineapple liqueur (or go crazy and try a different flavor for all I care). If you do end up trying that please let us know how it goes! We are very curious.
IN CONCLUSION, WHOMSTEVER SAID TROPICAL DRINKS CAN’T BE SERVED HOT… WAS WRONG.
With unwavering support & love,
Very Good Drinks.
- 2 oz. pineapple liqueur (preferably of the homemade variety)
- 3 oz. hot water
- 1.5 metric dollops* of fatty coconut cream.
- cinnamon for garnish (optional but highly recommended)
- Pour your Pineapple Liqueur into a teacup (our glass is about 7 oz.)
- Top with hot water from the kettle. About 3 oz. Be sure to leave room for your coconut cream.
- Top with fatty coconut cream (we have used thick coconut milk in a pinch).
- Garnish with grated cinnamon.
- Your life is now changed.
*the metric dollop is not a measurement but rather, a feeling. Follow your heart on this one but it is probably about 2-3 Tablespoons.
This drink was developed in Phuket, Thailand in November 2021 after Jazz decided to make an entire liter of homemade pineapple liqueur. Out of necessity he began developing recipes with the pineapple liqueur to prove a point to Demi because she said that he really did make too much liqueur. He poured this drink for the first time, took a sip, laughed and passed the teacup to Demi. "Is it that bad? Or is it that good?" she asked just before taking a sip. It was very good.