Chocolate Piña Colada Recipe
koloa kaua'i cacao rum, coconut, pineapple juice
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Ingredients
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Cocktail
Method
Cocktail
Prepare glass
If desired, chill a hurricane or coupe glass in the freezer for 5–10 minutes. Optionally rim the glass with a little cream of coconut and dip into toasted coconut flakes to create a coconut rim.
Combine ingredients
In a blender or a cocktail shaker, add 1.5 cups crushed ice (or 1.5 cups cubed ice if shaking), 2 oz Kōloa Kaua'i Cacao Rum, 0.5 oz white rum (optional), 1.5 oz cream of coconut, 3 oz pineapple juice, 0.5 oz fresh lime juice, 0.5 oz half-and-half (optional), and 0.5 oz chocolate liqueur (optional).
Blend or shake
If using a blender: blend on high until smooth and slushy (about 10–20 seconds), producing a velvety frozen texture. If using a shaker: dry-shake briefly to combine, then add ice and shake vigorously for 15–20 seconds; then strain over crushed ice into the prepared glass.
Taste and adjust
Taste the cocktail and adjust balance if needed: add a splash more pineapple juice for brightness, a little more cream of coconut for sweetness/creaminess, or a dash more cacao rum or chocolate liqueur for deeper chocolate notes. If adding more liquid, briefly re-blend or shake with ice to re-chill.