Chocolate Piña Colada Cocktail Recipe
Chocolate Piña Colada Nutrition Facts
Calories:350
Fat:10g
Protein:2g
Carbohydrates:40g
Alcohol %:20
Created by
Nic Polotnianko
I fell in love with the art of mixology 6 years ago. Since then, I've honed my skills, crafting a myriad of cocktail recipes, and sharing my passion with other enthusiasts.
Last Updated: August 23, 2024
Contents
- 1History
- 2How Chocolate Piña Colada Tastes?
- 3Interesting facts about Chocolate Piña Colada
- 4Ingredients 🍾
- 5Recipe. How to make Chocolate Piña Colada Drink 🍸
- 6Pro Tips
- 7Perfect Pairings
- 8What you could change in Chocolate Piña Colada
- 9Twists
- 10Additional Information
- 11Frequently Asked Questions
- 12More Similar Recipes!
History
The Chocolate Piña Colada is a delightful twist on the classic Piña Colada, a cocktail that originated in Puerto Rico in the 1950s. The addition of chocolate gives this tropical cocktail a rich and indulgent feel. It's a favorite among those who love sweet, creamy cocktails and are looking for something a little different.
- The original Piña Colada was reportedly created by a bartender named Ramón 'Monchito' Marrero in 1954.
- The addition of chocolate to the Piña Colada is a more recent innovation, but it has quickly gained popularity.
How Chocolate Piña Colada Tastes?
The Chocolate Piña Colada is a sweet, creamy, and indulgent cocktail. The rich taste of chocolate blends perfectly with the tropical flavors of pineapple and coconut. It's a smooth and velvety drink with a hint of rum's warmth.
Interesting facts about Chocolate Piña Colada
- The Piña Colada is the official drink of Puerto Rico.
- The name 'Piña Colada' literally means 'strained pineapple' in Spanish.
- The Chocolate Piña Colada is sometimes served as a dessert cocktail due to its sweet and rich flavors.
Ingredients
- Dark rum: 2 oz(60ml)
- Pineapple juice: 2 oz(60ml)
- Cream of coconut: 1 oz(30ml)
- Chocolate syrup: 1 oz(30ml)
- Maraschino cherry: 1
- Pineapple slice: 1
Dark Rum
Dark rum adds a rich and complex flavor, with hints of molasses and spice that complement the tropical profile of the piña colada. The 2 oz measurement offers a balanced boozy kick without overpowering the sweetness. Skimp on it, and you'll miss the depth; overdo it, and you'll overshadow the other components.
Mary Mitkina
Pineapple Juice
Pineapple juice is all about that tangy tropical vibe. It's the yin to the rum's yang and gives the drink its signature piña colada essence. At 2 oz, it balances well with the rum and doesn't turn the drink into a pineapple punch.
Alex Green
Cream of Coconut
The cream of coconut provides a velvety texture and a rich coconut flavor that is sweet without going overboard. Using less would thin out the drink and skimp on coconut goodness; too much, and you're in a coconut coma.
Emma Rose
Chocolate Syrup
In goes chocolate syrup for a twist on tradition—1 oz for a hint of chocolaty indulgence. It's a sweet liaison between the creamy coconut and tangy pineapple. Too little and it's a no-show, too much and it becomes a liquid dessert.
Mary Mitkina
Maraschino Cherry
A maraschino cherry is the cherry on top! It's all about the aesthetics and the tiny burst of sweetness it provides once you've drunk your tropical pool of joy.
Alex Green
Pineapple Slice
The pineapple slice garnish provides a fruity aroma, inviting visuals, and the promise of a bite of tropical paradise to finish. No pineapple slice is like a beach without sand.
Emma Rose
Recipe. How to make Chocolate Piña Colada Drink
- Fill a blender with ice.
- Add the dark rum, pineapple juice, cream of coconut, and chocolate syrup.
- Blend until smooth.
- Pour into a hurricane glass.
- Garnish with a maraschino cherry and a slice of pineapple.
Pro Tips
- For a richer chocolate flavor, you can add a scoop of chocolate ice cream to the blender.
- If you want a less sweet cocktail, you can reduce the amount of chocolate syrup.
- Make sure to blend the cocktail until it's completely smooth for the best texture.
Perfect Pairings
Food Pairings
Tropical or Coconut-Based Desserts: A slice of coconut cake or a tropical fruit tart would complement the sweet, creamy coconut flavors of the Chocolate Piña Colada.
Spicy Appetizers: Kick things off with some jalapeño poppers or spicy shrimp skewers. The sweetness from the drink will balance out the heat from the food.
Drink Pairings
Coffee: A strong espresso or coffee can be sipped alongside, providing a bitter contrast to the sweet cocktail.
Sparkling Water: For those preferring a non-alcoholic pairing, a chilled glass of sparkling water with a twist of lime works to cleanse the palate between sips.
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What you could change in Chocolate Piña Colada
- Dark Rum: You can substitute the dark rum with light rum or coconut rum for a different flavor profile.
- Chocolate Syrup: If you don't have chocolate syrup, you can use a scoop of chocolate ice cream instead.
Explore all drinks starting with C here
And of course - twists🍹
Mocha Piña Colada
Add a shot of espresso to the blend for a caffeinated kick. The taste will be more complex, with the warm tones of coffee playing off the rich chocolate and tropical notes.
Spiced Chocolate Piña Colada
Sprinkle in some cinnamon and nutmeg before blending. These warm spices will add an aromatic layer to the cocktail, enhancing the dark rum's natural spiciness.
Vegan Chocolate Piña Colada
Use coconut milk and dairy-free chocolate syrup. This twist caters to those with dairy-free diets without compromising on the tropical indulgence of the original.
In case you forgot basics how to make Chocolate Piña Colada
Garnishing a bar drink depends on the type of garnish and the cocktail. Generally, it involves preparing the garnish (like cutting a citrus wheel or picking a sprig of mint), and then adding it to the drink in a visually appealing way (like perching it on the rim or floating it on top).
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Frequently Asked Questions on Chocolate Piña Colada
Can I make this cocktail without any alcohol?
Yes, you can replace the dark rum with coconut water or another non-alcoholic liquid. It will change the taste but it will still be a refreshing drink.
I am lactose intolerant. Can I still make this cocktail?
Yes. You can replace the cream of coconut with lactose free alternatives like coconut milk or almond milk.
Can I use a different type of chocolate?
Yes, you can. Different types of chocolate (milk, dark, white etc.) will give your cocktail a slightly different flavor.
What other garnishes can I use?
Apart from maraschino cherry and pineapple slice, you can also use mint leaves, a slice of lime or whipped cream.
Can I blend the ingredients ahead of time and serve it later?
Yes, but you might want to refresh it with a quick second blend before serving to make sure it is still smooth and well mixed.
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