Pineapple Spice Drink Recipes

SPICED PINEAPPLE COCKTAIL

Steps:

• Stir together lime juice and agave nectar; add to a blender, along with pineapple juice, pineapple, triple sec, tequila, and ice. Blend until smooth and frothy.
• In a small shallow bowl or saucer, combine chili powder, sugar, and salt. Rub a lime wedge around the rims of 4 glasses, then dip glasses in spice mix to coat. Divide drink among glasses and serve with lime wedges.

PINEAPPLE SPICE DRINK

Steps:

• Slice pineapple, the peel, the core and all, into thin slices.
• Combine the sliced pineapple with the cloves, sugar and ginger in a bowl large enough to hold the water.
• Pour the boiling water over the mixture and stir.
• Cover and refrigerate for at least 12 hours and up to a day.
• When ready to serve, strain into a pitcher, discarding the pineapple solids and spices.

DELIGHTFUL APPLE-PINEAPPLE DRINK

Steps:

• In a large saucepan, combine the juices, honey, cinnamon sticks and nutmeg. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until flavors are blended. Discard cinnamon. Serve warm in mugs with additional cinnamon sticks if desired.

PINEAPPLE DRINK

Steps:

• Peel, core and slice the pineapple into pieces then put it into a large bowl.
• Add the spices and sugar. Then pour the boiling water over the ingredients.
• Cover the bowl and refrigerate overnight.
• Strain the drink into a pitcher. Serve over ice and enjoy!

HOT MULLED PINEAPPLE DRINK

Steps:

• In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Strain. Garnish each serving with a lemon slice and cinnamon stick.

ROASTED PINEAPPLE SPICED RUM

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
• Arrange pineapple slices in an even layer on prepared baking sheet.
• Roast pineapple in the preheated oven until tender, about 45 minutes. Let cool until easily handled, 20 to 30 minutes.
• Transfer cooled pineapple to a container. Top with rum.
• Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife. Add seeds and scraped pods to the container. Stir in raisins, cinnamon sticks, orange zest, vanilla extract, peppercorns, allspice berries, nutmeg, star anise, and cardamom.
• Seal container and store in a cool, dark place. Mix every day, removing any spice that becomes too dominant for your taste, until rum reaches desired flavor, 5 days to 2 weeks. Strain through a fine-mesh sieve. Strain again through a coffee filter. Discard whole spices; reserve strained fruit.

SPICED PINEAPPLE COCKTAIL RECIPE - (4.4/5)

Steps:

• Stir together lime juice and agave nectar; add to a blender, along with pineapple juice, pineapple, triple sec, tequila, and ice. Blend until smooth and frothy. In a small shallow bowl or saucer, combine chili powder, sugar, and salt. Rub a lime wedge around the rims of four glasses, then dip glasses in spice mix to coat. Divide drink among glasses and serve with lime wedges.