Five Spice Charred Piña Colada

Take a journey beyond the singularly spicy with this deconstructed take on the piña colada. With a spiced simple syrup base, an aromatic charred grilled pineapple mixture, and a whipped coconut-rum cream finish, we invite you to explore each layer however you choose t... Take a journey beyond the singularly spicy with this deconstructed take on the piña colada. With a spiced simple syrup base, an aromatic charred grilled pineapple mixture, and a whipped coconut-rum cream finish, we invite you to explore each layer however you choose to truly experience the multiple dimensions of this unique cocktail.

This recipe is featured in the Beyond Heat Trend of the Flavour Forecast 23rd Edition. Explore more Flavour Forecast recipes here.
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10 min
PREP TIME
15 min
COOK TIME
14
INGREDIENTS

INGREDIENTS 4 SERVINGS

  • Charred Pineapple
  • 1/2 cup (125 milliliters) water
  • 1/2 cup (125 milliliters) sugar
  • 2 tablespoons (30 milliliters) dark rum
  • 2 1/2 teaspoons (12 milliliters) Chinese Five Spice
  • 1/2 teaspoon (2 milliliters) Szechuan pepper , finely ground
  • 1/2 teaspoon (2 milliliters) Chili Pepper Chipotle
  • 1 teaspoon (5 milliliters) Pure Vanilla Extract
  • 3 canned pineapple rings , 1/2 cup (125 ml) juice from can reserved
  • 1 1/2 cups (375 milliliters) ice
  • Coconut Cream
  • 3/4 cup (175 milliliters) cold heavy cream
  • 1/3 cup (70 milliliters) icing sugar
  • 1/4 cup (60 milliliters) Coconut Cream , well stirred
  • 1 teaspoon (5 milliliters) fresh lemon juice
  • 2 tablespoons (30 milliliters) dark rum

Preparation

  • 1 For the Charred Pineapple, mix water and sugar in small saucepan. Bring to boil. Add rum, spices and seasonings. Whisk until well blended. Remove from heat; stir in vanilla. Allow syrup to cool to room temperature.
  • 2 Grill pineapple rings over medium-high heat, just until lightly charred on both sides. Cool completely. Transfer to blender container. Add syrup mixture and reserved pineapple juice. Cover. Pulse until well mixed. Add ice. Process until very smooth. Set aside.
  • 3 For the Coconut Cream, place all ingredients in chilled mixing bowl. Beat with electric mixer on medium speed until soft peaks form.
  • 4 Pour Charred Pineapple mixture into 4 (12-ounce/375-ml) beverage glasses. Top with Coconut Cream mixture, swirling into pineapple mixture, if desired. Garnish with a sprinkle of Chinese Five Spice and small wedge of charred pineapple, if desired.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon

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