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Tropical Rum Slushie with a Spicy Twist

This frozen cocktail combines rum, fruit juices, and ice blended into a smooth, icy texture with an inviting appearance. Incorporating unexpected spices or herbs adds layers of aromatic complexity, producing a refreshing drink that evokes a tropical getaway. The final product is a vibrant, slushy beverage with a frosted surface and a colorful, inviting presentation.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2
Course: Main Course
Cuisine: Tropical
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup pineapple juice chilled
  • 1/2 cup coconut milk full-fat
  • 1/4 cup rum white or light rum
  • 2 cups ice cubes crushed or regular
  • 1 teaspoon ground ginger optional for spice
  • 1 pinch cayenne pepper optional for heat
  • fresh mint leaves a handful optional herbs for garnish and aroma

Equipment

  • Blender
  • Measuring cups and spoons

Method
 

  1. Add the pineapple juice, coconut milk, and rum to the blender pitcher, then sprinkle in ground ginger and a pinch of cayenne pepper if desired for a spicy kick.
  2. Toss in the ice cubes, then secure the lid firmly on the blender.
  3. Blend on high speed until the mixture is smooth and the ice is fully broken down, about 30-45 seconds. You should see a thick, frosty slush with a vibrant, slightly glossy surface.
  4. Stop the blender and check the consistency; if it's too thick, add a splash more pineapple juice and blend briefly to loosen.
  5. Pour the slushie into chilled glasses, filling them nearly to the top to showcase the icy texture and inviting color.
  6. Garnish each glass with a few fresh mint leaves for aroma and visual appeal.
    1 cup pineapple juice

Notes

For an extra tropical touch, add diced fresh pineapple or a splash of pineapple liqueur. Adjust spice levels to taste for your preferred heat.