Spiced piña colada mocktail
By Miriam Nice
For an alcohol-free option at a festive gathering, try our spiced piña colada mocktail, with mock rum syrup, pineapple juice and coconut milk
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Prep:10 mins
Cook:5 mins
- Serves 1
- Easy
Nutrition per serving
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kcal 184
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fat 9g
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saturates 7g
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carbs 25g
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sugars 24g
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fibre 0.3g
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protein 1g
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salt 0g
Ingredients
- 150ml pineapple juice
- 50ml coconut milk
- 25ml lime juice
- ice
- cherry, to garnish
- 100g dark brown muscovado sugar
- 1 pineapple, a few strips of skin, plus leaves to garnish
- 5 black peppercorns
- 5 cloves
- 1 cinnamon stick
Method
To make a mock rum syrup, put the dark brown muscovado sugar and 200ml water in a saucepan, stir well and heat gently until the sugar has dissolved. Add a few strips of skin from the pineapple, add the black peppercorns, cloves and a cinnamon stick, then bring to the boil. Turn off the heat and leave to infuse until cold. Strain into a jug and set aside in the fridge until needed. Will keep for up to three days.
Pour the pineapple juice into a tall glass, and add the coconut milk and lime juice. Stir gently. Fill up the glass with a handful ice then slowly add 25ml of the syrup so it sinks to the bottom. Garnish with pineapple leaves and a tinned cherry.
