12 Days of Drinkmas 🎄 Day 1: Spiced Piña Not-Colada

The Piña Colada was created in Puerto Rico in the 1950s as a symbol of tropical indulgence. Built on rum, pineapple, and coconut, it was designed to be cold, creamy, and escapist — a drink that immediately transported you to sun, sea, and slow living. Over time, it became one of the most recognisable rum cocktails in the world.

The Spiced Piña Not-Colada intentionally moves away from that beachside identity. Instead of ice and sunshine, this version embraces winter warmth. Pineapple is simmered with classic festive spices, dark rum brings depth, and coconut cream is infused with vanilla and nutmeg. The drink keeps the soul of a Piña Colada but reworks it for cold nights, firesides, and slower sipping.

Ingredients

• 40ml Dark Rum

• 150ml Spiced Pineapple Juice (cinnamon, cloves, star anise, brown sugar, ginger [optional])

• 10ml Lime Juice

• 20ml Vanilla Spice Coconut milk

Method

1. Simmer pineapple juice with spices [and ginger] for 10–15 minutes.

2. In a bowl mix the coconut milk with vanilla and spices

3. Pour pineapple base into a heatproof glass.

4. Carefully layer coconut cream on top. (If works!)

✨Moe’s Tip

This drink is about aroma first — keep the heat gentle to preserve spice complexity.