Baja-style piña colada recipe for a hot summer day

With the hot season in full swing here on the West Coast, nothing cools me down faster than a nice icy glass of piña colada. I thought I’d share this recipe with you which I got from a piña colada making class at the Inn at Loreto Bay. I’ll admit, the class was more about drinking piña colada than making them.

Even if you can’t make one of these right now, I hope this recipe will at least cool you off.

The recipe is very simple.

Piña Colada

  • 2 oz light rum
  • 1 oz evaporated milk
  • 3 oz coconut cream
  • 2 oz crushed pineapples

1. Put all ingredients into an electric blender with 2 cups of crushed ice.

2. Blend at high speed for a short length of time. Pour into a glass and serve with a straw.

3. Drink (optional: dream about Loreto).

Note: you can add the rum separately into each glass if you are throwing a party and some prefer a virgin cocktail.

* Recipe courtesy of the Inn at Loreto Bay