This Pina Colada variattion is the last recipe for the #CaptainsTable. I have to tell you that I have had so much fun with this challenge! I’d like to thank Captain Morgan for including me.
I am not a big fan of winter and everyone who knows me is aware of it. Living in Dallas we don’t get much winter — there might be a couple of days of really cold weather followed by a few days in the 80s. Still, when you look out the window everything is brown, it’s no fun sitting on the deck by the firepit and the pool is not up and running.
It’s times like this when I start thinking about the Caribbean. And… when I think about the Caribbean I think about rum drinks like pina coladas and warm, sandy beaches. THAT’S my kind of winter.
Just so we are all on the same page:
That is how I like to spend winter.
Still, there are times when you just have to sit around and dream about those wonderful vacations. When that happens? Play it up with a pina colada — not just any pina colada, either.
This is a lot like a Mounds bar. Frozen coconut flavor surrounded by chocolate is great but when it is filled with two kinds of Captain Morgan Rum and caramel vodka?
Delicious. This makes a pitcher. I am going to call it four drinks but honestly I counted it as two. And if I am being really honest?
I drank both of them.
- 4 ounces Captain Morgan's White Rum
- 2 ounces Captain Morgan's Spiced Rum
- 2 ounces caramel vodka
- 8 ounces pineapple juice
- 5 ounces Coco Lopez cream of coconut
- 1 ounce vanilla syrup (I used Torani)
- 2 cups of ice
- Chocolate syrup
- Maraschino cherry , optional
Add all of the ingredients except the chocolate and cherry to a blender.
Blend on high until smooth and slushy.
Squirt chocolate around the inside of 4 glasses.
Carefully fill with pina colada mixture.
Add a few squiggles of chocolate to the top.
Finish with a cherry if desired.
disclaimer: This is part of the #captainstable promotion. When you share this post with a #captainstable hashtag Captain Morgan gives $1 to help end hunger. The company provided me with rum and a gift card to cover the costs of recipe development.