Peppermint Piña Coladas

Traditional Piña Coladas get a festive twist in these delicious Peppermint Piña Coladas spiked with rum and peppermint schnapps!

The idea for these frozen cocktails came to me a few years ago on Christmas night.  I was listening to Jimmy Buffett Christmas music while doing some things around the house and suddenly started craving a piña colada. 

I thought to myself, “Why don’t I substitute peppermint schnapps for part of the rum in the blender, along with a little grenadine for color and make it festive?”.

So I adapted my Frozen Piña Colada recipe and made it happen, of course!

These taste like a piña colada with a hint of refreshing peppermint flavor.  Adding a little grenadine for the pretty pink color is totally optional, but I love the presentation with the crushed candy cane rim.

How I Crush Candy Canes

I place a few regular-size candy canes in a sealed plastic bag and place on a cutting board.  Using a heavy rolling pin, I roll over the candy canes until they’re crushed to the consistency I want them.

If you don’t have a heavy rolling pin you can also use a hammer or a mallet.

‘Tis the season for celebrating and I hope you enjoy these festive cocktails as much as I did.  As always, please drink responsibly and have a wonderful and safe holiday season.  Cheers!

More Christmas Cocktails You’ll Love

• Jack Frost Cocktail
• Hot Buttered Rum
• Cranberry Mimosa Margaritas

Peppermint Piña Coladas

Traditional piña coladas get a festive twist in these delicious and refreshing Peppermint Piña Coladas!

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Course: Cocktails

Cuisine: Puerto Rican

Keyword: peppermint pina coladas

Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Servings: 2

Author: Amy

Ingredients

• ▢ Light corn syrup or honey for rimming glasses
• ▢ Crushed candy canes or peppermint for rimming glasses
• ▢ 3 cups crushed ice
• ▢ ½ cup cream of coconut
• ▢ ⅓ cup pineapple juice
• ▢ ¼ cup light rum
• ▢ ¼ cup peppermint schnapps
• ▢ 1 tablespoon grenadine

Instructions

• Rim the glasses:  Pour a thin layer of corn syrup (or honey) onto a plate.  Place crushed candy canes on a separate plate and very gently shake to spread evenly.  Dip the rims of glasses into the syrup, then dip into crushed candy canes.
• Place ice in your blender pitcher.  Pour in cream of coconut, pineapple juice, rum, peppermint schnapps and grenadine.  Cover and blend until smooth.  Add more ice for a thicker consistency, if desired.
• Pour into prepared rimmed glasses and enjoy!

Notes

This recipe yields approximately 24 ounces.

Nutrition

Serving: 12ounces | Calories: 617kcal | Carbohydrates: 93g | Protein: 1g | Fat: 12g | Saturated Fat: 11g | Sodium: 65mg | Potassium: 51mg | Fiber: 2g | Sugar: 85g | Vitamin C: 4mg | Calcium: 16mg | Iron: 1mg

If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.

Tried this recipe?Mention @TheBlondCook or tag #theblondcook!