COLABA COLADA

Virgin Piña Colada

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Step 1

Put the pineapple juice, coconut cream, lime juice, chai syrup and coriander into your blender and pulse a few times to mix well.

Step 2

(Note that if the coconut cream has separated it will need to be poured into another vessel and stirred well to re-combine before adding to the mix.)

Step 3

Add the same volume of ice as liquid in the blender. Blitz for 2 minutes or until completely smooth.

Step 4

Pour straight into a tall glass and garnish with coconut flakes, and a slice of lime if you like.

Step 5

Note: To turn this into a cocktail, add 100ml Santa Teresa or other white rum, and a splash of dark rum if you like, with the pineapple juice and coconut cream.

Step 6

Chai syrup:

Step 7

To make this, first grind 10 cardamom pods, 8g cinnamon stick, 4 cloves and 72 nutmeg, grated, to a coarse powder, using a pestle and mortar (or spice grinder, but be careful not to grind too finely.

Step 8

Add 6g chopped fresh root ginger and bash to a very coarse paste.

Step 9

Put 750g granulated sugar into a large bowl and add /2 tsp vanilla bean paste or 1 tsp vanilla extract.

Step 10

Add the ginger spice paste and work everything together with your fingers.

Step 11

Cover with cling film and leave in a dry place overnight.

Step 12

Pour 400ml hot water (cooled for 2 minutes after boiling) over the sugar mixture and stir well.

Step 13

Cover and leave to dissolve over 3-4 hours, stirring every now and then (or you can leave it overnight if that is easier).

Step 14

Strain through muslin then pour into a sterilised bottle or jar.

Step 15

It will keep in a store-cupboard for up to 3 months.

Step 16

Chai syrup can also be used to pep up tea, coffee and milkshakes.

Step 17

Makes 750ml