Caliente Colada

  • Level: Easy
  • Total: 25 min (includes cooling time)
  • Active: 10 min
  • Yield: 1 cocktail
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2 ounces fresh pineapple juice

2 ounces Simple Syrup, recipe follows

1 1/2 ounces rum, such as Smith and Cross

1 ounce heavy cream 

2 tablespoons shredded sweetened coconut 

1 teaspoon vanilla extract 

2 small fresh red chile peppers, stemmed and seeded, plus a chile slice, for garnish 

Simple Syrup:

1 cup sugar


  1. Add the pineapple juice, Simple Syrup, rum, cream, coconut, vanilla and chile peppers to a blender, add ice to just above the liquid level and blend until smooth. Pour into a glass, garnish with a chile slice and serve.

Simple Syrup:

  1. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.
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