The classic combination of cocoa and coconut team-up in the Chocolate Piña Colada.
Coconut and chocolate are pretty amazing separately, but together, that dream team could win the Olympics. How, you might ask? Well, honestly, I didn’t think that far. But the more that idea weighs on my mind grapes, the more I’m positive a Cocktail Olympics would be a popular event, if one doesn’t already exist.
And in the category of synchronized swimming, chocolate and coconut would definitely take the gold. Forget adult beverages for the moment and think back on all of those childhood treats that featured the unforgettable combo of cocoa and coconut. Every year, when the Girl Scouts start peddling their delicious baked wares, boxes of the chocolaty and coconutty Samoas are scooped up by the armload, at least by me. And who can forget that classic candy bar jingle: “Sometimes you feel like a nut, sometimes you don’t”, regarding the tasty Almond Joy and Mounds confections.
Tonight’s recipe takes its cue from this dynamic and delicious duo, the Chocolate Piña Colada. Mixing the charms of coconut along with chocolate, this smooth and decadent sipper is best when lounging by the pool or on the beach. The original version was invented on the island of Puerto Rico by bartender Ramón “Monchito” Marrero in 1954, and has since become the nation’s official beverage.
So pull that blender out from under the sink and start mixing. Summer won’t last forever.
What Is The Best Rum To Use In A Chocolate Piña Colada?
This particular Colada uses two different rums, both a dark and a white. The dark brings some aged notes of caramel, vanilla and other spices, adding a complexity to the mixture that complements the sweet bitterness of the chocolate. The white rum is unaged and subtly tinged with tropical fruit as well as citrus, and when both are blended together with the other ingredients, the result is smooth and potent. For my Chocolate Piña Coladas, I opted for a bottle of Kraken for the dark, and some overproof Jamaican Wray & Nephew for the white rum.
Ingredients
- 1/4 cup milk chocolate chips
- 2 ounces coconut cream
- 1 ounce pineapple juice
- 1 ounce dark rum
- 1 ounce white rum
- 1 cup crushed ice
- Pineapple slice and maraschino cherry for garnish
Instructions
- Put the chocolate chips in a microwave-safe bowl and heat in 30-second intervals until the chocolate is fully melted and smooth. Stir a bit at each pause.
- In a blender, combine the coconut cream, pineapple juice, both types of rum, the melted chocolate and crushed ice. Blend until smooth.
- Pour into a chilled glass. Add an umbrella, slice of pineapple and maraschino cherry for garnish.
Nutrition
What glassware and garnish are used?
When crafting any Piña Colada, the best glassware to use is called a Poco Grande. Once your drink is poured in, garnish with a pineapple wedge, maraschino cherry and cocktail umbrella.
What is the best chocolate to use?
I recommend following our recipe for melting chocolate chips, but if you don’t have the time or are in a pinch, some classic sundae syrup will do just fine. You can also try different flavors of syrup or chips, such as butterscotch or caramel.
Piña Colada Variations Worth Trying
You love everything about tonight’s cocktail… The smooth texture, creamy and sweet flavors, the tropical notes and how every sip transports you to an island paradise. So when the weekend rolls around and you’re humming that Rupert Holmes song (you know the one), you can’t help but be in the mood for any kind of Piña Colada. And here at Twist & Toast, you have more than a few options.
- Keto Piña Colada – Cut the carbs, as well as the guilt, with this skinny version of the cocktail.
- Piña Colada on the Rocks – Here’s a Colada that James Bond would enjoy. Shaken, of course.
- Piña Colada Smoothie – Turn your next vacation breakfast into the ultimate tropical getaway with this delectable sipper.
- Virgin Piña Colada – Designated driver? You can still enjoy a Colada or two with this mocktail recipe.
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