May 7, 2021
This recipe was adapted from here.
You ever just wish you were on some tropical beachy island vacation sipping on something that tastes like your locale? I know I'm not alone. Unfortunately, as I creep closer and closer to middle age I have found that alcohol and I are not a great combination. If not for the shenanigans, then for the hangover the next day. No thank you.
But I still want to taste something beachy and that might make me feel a little bit looser and more chill. So I got to researching. Turns out there are plenty of virgin piña colada recipes out there on the web and some of them are begging to be infused (actually, all of them are).
For this recipe you can infuse in one of two ways, you can do it simply with an alcohol-based tincture (check out this method here). Or you can attempt to infuse the cream of coconut. Personally I think you'll get a better overall infusion result if you use tincture because alcohol is a better solvent than the lower fat cream of coconut BUT infusing the cream of coconut imparts a nice flavor that will complement the drink nicely. So if you're not super concerned about potency or dosage, this is a great option.
To infuse the cream of coconut I treated it like infusing any other milk.
Watch me make this in the video below and don't forget to like, comment, and subscribe while you're there too.
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