Coffee Colada recipe

A creamy, caffeinated day drink that wonders: what if coffee and a pina colada were better together? The answer: most definitely yes.

COFFEE COLADA

By Chris Resnick, Cardinal Spirits alum

1.5 ounces Songbird Coffee Liqueur

1.5 ounces pineapple juice

1.5 ounces coconut cream (Coco Lopez brand recommended)

Ground or freshly-grated nutmeg, for garnish

1. Add all ingredients except garnish to a shaker, then add ice. Shake well.

2. Strain into a rocks glass filled with ice and garnish with nutmeg.

Note: Make sure the coconut cream is well-blended before shaking it with ice — otherwise, you might end up with little bits of hardened coconut cream in your drink. Not the worst thing in the world, but blending the cream is a worthwhile prep step. Chris says you could also use coconut milk instead of coconut cream, but you’ll want to add some simple syrup. And, one last thing: we’ve made this with fresh-squeezed OJ when we were out of pineapple juice and it was still dynamite!