Café Colado

A coffee variation on the classic Piña Colada. Coffee is centre stage here, the natural fruity acidity in Mr Black is bolstered by fresh pineapple, with balancing richness from coconut cream. In this image I have combined all ingredients in the blender, I also recommend saving the Mr Black as a float, making for a lighter coloured colada, with rich, dark Mr Black coffee tinting each sip.

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 45 ml Mr Black Cold Brew Coffee Liqueur
 30 ml Plantation Stiggin’s Fancy Pineapple Rum
 0.50 cup Freshly Frozen Pineapple Flesh
 0.25 cup Ice cubes (about 5 small cubes)
 30 ml Coconut Cream(not cream of coconut)
 15 ml Simple Syrup
 1 dash Angostura Bitters
1

Add all ingredients (or all but Mr Black if serving as a float) to a blender

2

Blend until smooth

3

Serve down (add Mr Black float if using as a float)

4

Garnish with shredded coconut, a pinch of beetroot powder and dried citrus wheels

Ingredients

 45 ml Mr Black Cold Brew Coffee Liqueur
 30 ml Plantation Stiggin’s Fancy Pineapple Rum
 0.50 cup Freshly Frozen Pineapple Flesh
 0.25 cup Ice cubes (about 5 small cubes)
 30 ml Coconut Cream(not cream of coconut)
 15 ml Simple Syrup
 1 dash Angostura Bitters

Directions

1

Add all ingredients (or all but Mr Black if serving as a float) to a blender

2

Blend until smooth

3

Serve down (add Mr Black float if using as a float)

4

Garnish with shredded coconut, a pinch of beetroot powder and dried citrus wheels

Café Colado

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