If you’re a fan of coffee and coconut and love creamy, tropical, smoothie-like cocktails, these coladas are for you! Just fill the blender with fresh fruit, coconut cream, espresso, and rum! For an extra midday — preferably pool-side! — pick-me-up, top with the frothed, cinnamon coffee topper. This is basically a coffee delgona that adds a kick of caffeine and warm spice to the cool, sweet colada.
Prep Time: 5 minutes
Yield: 8; 1-ounce cocktail
Glassware: Tulip, Hurricane, Wide-Mouth Margarita
Combine the peeled rambutan, dragon fruit, cream of coconut, coconut rum, coffee liquor, instant espresso, grated ginger (if you want a spicy kick!), and two cups of ice cubes in a blender. Puree until very smooth.
Store in the refrigerator (up to 3 hours) until ready to serve.
Meanwhile, make the frothed coffee. Add the instant espresso, sugar, cinnamon, and boiling water to a bowl. Whip the mixture using an electric mixer for 3-4 minutes or until mixture is stiff and pale in color.
To serve Ramped-up Rambutan Coffee Coladas, stir the blended rambutan mixture and pour over crushed ice or additional ice cubes. Top with frothed cinnamon coffee topper and garnish with slices of dragon fruit and halved rambutans.