This vibrant Piña Colada Punch offers a sophisticated twist on the classic cocktail by infusing a homemade spiced tea base with creamy coconut and tart pineapple. The deep warmth of cassia bark and dried ginger balances the sweetness of brown sugar, creating a complex flavor profile that is both refreshing and comforting. The addition of fresh coconut milk adds a luxurious texture without the heaviness of cream. Ideal for summer gatherings, tropical-themed parties, or as a festive mocktail option when served without alcohol. ItâÂÂs easy to make in large batches, allowing guests to customize their strength with rum or gin.
Pina Colada Punch
Description
This vibrant Pina Colada Punch offers a sophisticated twist on the classic cocktail by infusing a homemade spiced tea base with creamy coconut and tart pineapple. The deep warmth of cassia bark and dried ginger balances the sweetness of brown sugar, creating a complex flavor profile that is both refreshing and comforting. The addition of fresh coconut milk adds a luxurious texture without the heaviness of cream. Ideal for summer gatherings, tropical-themed parties, or as a festive mocktail option when served without alcohol. It's easy to make in large batches, allowing guests to customize their strength with rum or gin.Ingredients
Directions
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Bruise the dried ginger root pieces with the back of a spoon to release their oils.
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Combine the bruised ginger, brown sugar, and cassia bark in a saucepan.
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Add 2/3 cup of water to the saucepan and bring the mixture to a boil.
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Cover the saucepan and simmer for 5 minutes.
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Remove the saucepan from heat and add the China tea bags.
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Let the tea steep for 5 minutes, then strain the mixture into a large bowl, discarding the solids.
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Place the shredded coconut and boiling water into a blender or food processor.
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Blend the coconut and water for 1 minute until well combined.
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Let the coconut mixture stand for 5 minutes to allow the coconut to plump.
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Strain the coconut mixture into the tea base, pressing firmly on the coconut solids to extract all moisture.
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Stir in the pineapple juice.
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Cover the bowl and chill the punch in the refrigerator for 1 hour.
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Just before serving, stir in the light rum or gin.
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Fill tall glasses with crushed ice and pour the punch over the ice.
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Thread maraschino cherries and fresh pineapple chunks onto cocktail sticks.
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Place a garnished cocktail stick and a swizzle stick into each glass.
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Garnish with fresh pineapple leaves if desired.
Nutrition Facts
Servings 30
- Amount Per Serving
- Calories 80.6kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 31.9mg2%
- Total Carbohydrate 20.6g7%
- Dietary Fiber 0.0g0%
- Sugars 20.6g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Variation: For a stronger alcoholic punch, increase the amount of rum or gin to taste.
Non-Alcoholic Option: Omit the rum or gin for a refreshing mocktail suitable for all ages.
Storage: This punch is best served fresh. If made ahead, store the base (without alcohol and ice) in the refrigerator for up to 24 hours. Add alcohol and ice just before serving to maintain texture and strength.
Ingredient Note: Cassia bark is a type of cinnamon with a stronger, spicier flavor. If unavailable, you can substitute with 1-2 tablespoons of ground cinnamon, though the flavor profile will be slightly different.
Coconut Milk: Using shredded coconut and boiling water creates a fresh, lighter coconut milk compared to canned versions. Ensure you press the solids well to maximize the yield.
