Espresso O Colada Recipe
Make Espresso O Colada Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso Base
Coconut-Pineapple Mixer
Sweetener & Finish
Method
Espresso Base
Brew espresso
Pull two fresh espresso shots (about 60 ml total). If you don't have an espresso machine, brew 60 ml of very strong coffee. Set aside and keep hot for immediate use.
Coconut-Pineapple Mixer
Combine mixer ingredients
In a cocktail shaker or mixing vessel, add 3 oz pineapple juice, 1.5 oz cream of coconut, 0.5 oz fresh lime juice and 1 oz light rum (if using). Add 0.5 oz simple syrup if you prefer sweeter. Fill the shaker about halfway with ice.
Shake to chill and emulsify
Cap the shaker and shake vigorously for 10–15 seconds until the cream of coconut is well emulsified and the mixture is chilled.
Assembly & Serve
Combine espresso and mixer
Fill a rocks glass or a tall glass with crushed ice or cubes (about 1 cup). Strain the chilled coconut-pineapple mixture over the ice. Slowly pour the hot espresso over the back of a spoon or directly over the mixture to create a layered effect. The hot espresso will float briefly and mingle with the cold mixer for a pleasing contrast.
Garnish and finish
Garnish with a pineapple wedge or a sprinkle of toasted coconut. Taste and add additional simple syrup if needed. Serve immediately with a straw and a small spoon so the drink can be stirred as desired.