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Spiced Rum Pina Colada Recipe: A Tropical Twist on the Classic

Spiced Rum Pina Colada Recipe: A Tropical Twist on the Classic

Spiced Rum is a fairly new addition to our home bar. I don’t know why but it just had never been a foundational part of our bar. But now that it is, I am experimenting with all types of fun cocktail recipes. Today, I am stoked to bring you the Spiced Rum Pina Colada. Yes, it is as good as it sounds. 

Not only are we gonna use spiced rum in this pina colada but we are going to also spice things up with cinnamon and nutmeg. It’s a recipe that takes the essence of the original and adds a kick that’s perfect for those who enjoy a dash of warmth in their drinks.

I could go on and on talking about why this cocktail recipe is amazing but I will spare you that and we will get right into it. If you are in a hurry here is the recipe but below you will learn all types of tips and tricks.

A photo of a refreshing and tropical spiced rum piña colada.

Spiced Rum Pina Colada Recipe

Ingredients

  • Spiced Rum: 2 oz
  • Pineapple Juice: 3 oz
  • Coconut Cream: 1 oz
  • Fresh Lime Juice: 1/2 oz
  • Ground Cinnamon: 1/4 tsp
  • Ground Nutmeg: 1/4 tsp
  • Ice Cubes: to blend
  • Garnish: Pineapple wedge and cherry
  • Optional: A dash of Angostura Bitters

Step-by-Step Instructions

  1. Prepare the Glass: I always start by chilling a hurricane glass to keep the drink nice and cold.
  2. Blend the Ingredients: In the blender, I combine the spiced rum, pineapple juice, coconut cream, lime juice, cinnamon, and nutmeg, adding a good handful of ice.
  3. Blend Until Smooth: I blend until it’s perfectly smooth. If it’s too thick, I just add a bit more pineapple juice.
  4. Add Bitters (Optional): Sometimes I add a dash of bitters for that extra layer of flavor.
  5. Serve: After blending, I pour it into the chilled glass.
  6. Garnish: A beautiful pineapple wedge and a cherry on top give the final tropical touch.
  7. Enjoy: A straw is all I need now to enjoy this creamy, spicy getaway in a glass.

This cocktail has everything—a creamy coconut base, the sweetness of pineapple juice, and the warm kick from spiced rum and holiday spices—making it an irresistible treat for any occasion.

A glass of piña colada with spiced rum and pineapple slices on a wooden table.

Selecting the Perfect Ingredients

Choosing the right ingredients is key to crafting an exquisite Spiced Rum Piña Colada. The complexity of spiced rum, with its hints of vanilla, cinnamon, and nutmeg, forms the backbone of this drink, pairing beautifully with the sweetness of pineapple and the creaminess of coconut.

First, you need to pick which spiced rum you are going to use. There are a lot of choices here. I personally ended up with Bacardi Spiced Rum but don’t trust me on this because I am no expert on this topic.

Fresh vs. Packaged Ingredients

  • Pineapple Juice: Freshly squeezed for that burst of tropical zing; however, a good quality packaged juice can suffice in a pinch. I tend to keep cans of juice on hand for these random cocktail occasions.
  • Coconut Cream: We look for pure, unadulterated coconut cream to add creamy richness without overwhelming sweetness.
  • Ice: Ice quality is often overlooked. We use filtered water ice cubes to avoid tainting the drink’s flavors. It turns out that the quality of ice is more important than I expected. I have gotten picky about this as I gain more experience.
A photo of a glass of spiced rum piña colada with a pineapple slice and cherries on a table next to a pool.

Spiced Rum Piña Colada

Yield: 1 serving
Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients

  • Spiced Rum: 2 oz
  • Pineapple Juice: 3 oz
  • Coconut Cream: 1 oz
  • Fresh Lime Juice: 1/2 oz
  • Ground Cinnamon: 1/4 tsp
  • Ground Nutmeg: 1/4 tsp
  • Ice Cubes: to blend
  • Garnish: Pineapple wedge and cherry
  • Optional: A dash of Angostura Bitters

Instructions

  1. Prepare the Glass: I always start by chilling a hurricane glass to keep the drink nice and cold.
  2. Blend the Ingredients: In the blender, I combine the spiced rum, pineapple juice, coconut cream, lime juice, cinnamon, and nutmeg, adding a good handful of ice.
  3. Blend Until Smooth: I blend until it's perfectly smooth. If it's too thick, I just add a bit more pineapple juice.
  4. Add Bitters (Optional): Sometimes I add a dash of bitters for that extra layer of flavor.
  5. Serve: After blending, I pour it into the chilled glass.
  6. Garnish: A beautiful pineapple wedge and a cherry on top give the final tropical touch.
  7. Enjoy: A straw is all I need now to enjoy this creamy, spicy getaway in a glass.

Notes

  • For a non-alcoholic version, substitute spiced rum with a non-alcoholic rum alternative or pineapple juice.
  • Adjust the sweetness by varying the amount of coconut cream and pineapple juice.
  • If you like your cocktails on the icier side, add more ice to the blend.

Did you make this recipe?

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