Not Into Yoga Recipe

Combine base liquids

In a large measuring cup or mixing jug, combine 2 cups fresh pineapple juice, 3 oz cream of coconut, 6 oz white rum, 1 oz fresh lime juice, and 0.5 oz simple syrup. Stir thoroughly until the cream of coconut is fully incorporated and the mixture is homogeneous.

Chill briefly

Add 1 cup of ice to the jug (or place the jug in an ice bath) and stir for 1 minute to cool the mixture to near 40°F/4–8°C, then strain out the ice. Cooling helps later with clarity and speed of curdling during milk wash.

Prepare milk wash

Measure 1 cup whole milk at room temperature into a separate bowl. If using an egg white for extra silkiness, whisk the egg white lightly and stir into the milk. The milk should be un-chilled so it will curdle properly when combined with the acidic base.

Combine milk and base

Slowly pour the chilled pineapple-rum mixture into the milk while gently stirring. Pour in a thin steady stream while stirring to integrate. You should see the milk begin to curdle and separate into curds and a clear-looking whey almost immediately. If curdling is slow, stir gently for 30–60 seconds.

Rest for separation

Cover the combined mixture and let it sit undisturbed at room temperature for 30–45 minutes so curds form fully and the clear whey separates on top.

Filter the whey

Set a fine-mesh sieve lined with a double layer of fine cheesecloth or a coffee filter over a clean pitcher or bowl. Carefully ladle or pour the liquid (whey) through the lined sieve in small batches. Allow gravity to do the work; do not press the curds. This yields the clarified liquid. You may need to replace the filter once or twice as it clogs. Total filtration time ~15–30 minutes.

Second filtration (optional)

For extra brilliance, re-filter the collected liquid through a fresh coffee filter or a paper cone filter. This will remove fine particulates and leave a crystal-clear clarified piña colada base.

Chill clarified base

Refrigerate the clarified liquid until well chilled, about 20–30 minutes, or place the pitcher in an ice bath for 10 minutes.

Serve

Fill each serving glass with ice. Pour 4 oz (about 120 ml) of the clarified piña colada into each glass (yields about 3 servings from the clarified yield). Garnish with a pineapple wedge, a lime wheel, and a sprinkle of toasted coconut flakes. If desired, serve without ice for a silky neat pour.

Storage

Store any unused clarified piña colada in a sealed bottle in the refrigerator for up to 3 days. Shake gently before serving if separation occurs.