Mocha Coffee Colada

I’m excited to partner with International Delight to bring you this insanely easy and refreshing Mocha Coffee Colada recipe today.  When you can’t decide between coffee and cocktails, I say have BOTH!

This recipe is sponsored by International Delight.  All opinions shared are my own.

I’ve ALWAYS loved iced coffee.  Oh, and it’s no secret that I love creating cocktails!  So I was so looking forward to making this super easy (and delicious) frozen cocktail using International Delight’s Mocha Iced Coffee.

I simply froze the iced coffee in ice cube trays and blended with cream of coconut, pineapple juice and rum.  I used the Mocha Light to cut a few calories (every little bit helps!) but you can use regular or light.

If you’re a coffee lover, this is the PERFECT summertime cocktail.  Speaking of summer, it’s no doubt my favorite season.  There is nothing more enjoyable to me than sitting on my porch on a hot summer evening to wind down.

I love to sit on my porch, have a cocktail and take pictures of my rescue doggy, BABY!  She is my little (BIG) partner.  🙂

Tonight I’ll be sipping on one of THESE on the porch!  Seriously… what’s better than frozen boozy coffee on a summer evening?  Please drink responsibly!  🙂

Mocha Coffee Colada

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• Total Time: 5 minutes
• Yield: 3 servings

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Description

An easy and refreshing frozen coffee cocktail!

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Ingredients

• Approximately 2 ¼ cups International Delight Mocha Iced Coffee (regular or light), frozen in cubes in 2 ice trays.
• 1 cup cream of coconut
• 1 cup light rum
• ½ cup pineapple juice
• Whipped cream and maraschino cherries, for garnish (optional)

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Instructions

1. Place frozen coffee ice cubes, cream of coconut, rum and pineapple juice in a blender pitcher.  Cover and blend until smooth.
2. Pour into glasses and garnish with whipped cream and maraschino cherries, if desired.

• Prep Time: 5 minutes
• Category: Cocktails
• Cuisine: American

Keywords: frozen coffee cocktail, coffee colada cocktail

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.