Charred Orange Colada Recipe

 


You’ll be transported to the tropics with one sip of this frozen cocktail. It features bold flavors from smoky charred oranges, rich black rum and warm allspice.




*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (4) 24 Servings Resized (xx) Servings
Ingredients Quantities Instructions
oranges 4 eaches Cut 3 of the oranges in half crosswise. Cut ends off remaining orange then cut into 4 crosswise slices. Dip cut sides of orange halves and slices into brown sugar. Reserve remaining brown sugar. Grill oranges over medium heat 12 minutes or until charred, turning slices occasionally. Reserve slices for garnish. Place orange halves, orange juice, allspice and reserved brown sugar in large saucepan. Bring to boil. Reduce heat to low; simmer 10 minutes. Remove from heat. Cool completely. Remove orange halves and squeeze juice back into saucepan. Mix well. Strain juice. Refrigerate until well chilled. Place juice mixture, coconut milk, rum, vanilla and 1 cup of the ice in blender; cover. Blend on high speed until smooth. Pour into beverage glasses. Garnish with a charred orange slice and a maraschino cherry.

firmly packed light brown sugar, divided 1/2 cup
orange juice 1 cup
Allspice, Whole 1 tsp
Thai Kitchen® Coconut Milk 1 1/2 cups
black rum 1/2 cup
Vanilla Extract, Pure, 1 Fold 1 tsp
crushed or cracked ice 1 1/2 cups
maraschino cherries 4 eaches
Ingredients Quantities Instructions
oranges 24 eaches Cut 3 of the oranges in half crosswise. Cut ends off remaining orange then cut into 4 crosswise slices. Dip cut sides of orange halves and slices into brown sugar. Reserve remaining brown sugar. Grill oranges over medium heat 12 minutes or until charred, turning slices occasionally. Reserve slices for garnish. Place orange halves, orange juice, allspice and reserved brown sugar in large saucepan. Bring to boil. Reduce heat to low; simmer 10 minutes. Remove from heat. Cool completely. Remove orange halves and squeeze juice back into saucepan. Mix well. Strain juice. Refrigerate until well chilled. Place juice mixture, coconut milk, rum, vanilla and 1 cup of the ice in blender; cover. Blend on high speed until smooth. Pour into beverage glasses. Garnish with a charred orange slice and a maraschino cherry.

firmly packed light brown sugar, divided 3 cups
orange juice 6 cups
Allspice, Whole 3 tbsp
Thai Kitchen® Coconut Milk 9 cups
black rum 3 cups
Vanilla Extract, Pure, 1 Fold 3 tbsp
crushed or cracked ice 9 cups
maraschino cherries 24 eaches
Ingredients Quantities Instructions
No Resize Selected
Chef's Tip: Charred orange juice mixture may be prepared a day ahead. Refrigerate until ready to serve.

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