Chicama Colada Recipes

PINA COLADA

Pina Colada image

Provided by Food Network Kitchen

Yield 2 drinks

Number Of Ingredients 7

Ingredients

1 1/2 cup ice
1/2 cup diced pineapple, frozen
2 ounces pineapple juice
2 ounces Coco Lopez coconut cream
1 1/2 ounces white rum
1 ounce dark rum
Pineapple slices

Steps:

Put the ice, frozen pineapple, juice, coconut cream, and the white and dark rums into a blender. Blend until smooth and frosty. Pour the drink into 2 glasses and garnish the rim with pineapple slices.

CHICAMA COLADA

Chicama Colada image

Chicama is one of Manhattan's hottest Nuevo Latino restaurants. Chef Douglas Rodriguez - a pioneer of this style of cooking - oversees the open kitchen with its Ecuadoran eucalyptus-wood-burning oven and rotisserie. Rodriguez turns out dishes like adobo-rubbed Argentine rib-eye steak and black paella, which gets its unique color and taste from squid ink; there is also a large, innovative ceviche bar. To wash it all down, diners choose from the wines of Chile, Argentina and Spain - or from cocktails like the restaurant's namesake Chicama Colada.

Yield Serves 4

Number Of Ingredients 5

Ingredients

3 cups ice cubes
1 cup frozen guava-passion-orange concentrate, thawed
3/4 cup sweetened cream of coconut (such as Coco López)*
3/4 cup white rum
1/4 cup dark rum

Steps:

Combine all ingredients in blender. Blend until smooth and serve.
*Coco López is available in the liquor section of most supermarkets.

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