Wednesday, June 29, 2011

Frozen Caribbean Red Papaya Coconut-Rum Cocktail

Adding Caribbean Red papaya to your choice of coconut milk* or rum makes the summer’s heat is not that bad. But adding a hot chili pepper to take the edge off the sweltering temperature is mind-boggling. After the first sip, it all makes sense. Now that’s sweet heat!

½ cup Caribbean Red papaya, chopped
1 tbs pineapple juice
1 oz. coconut milk or spiced rum
½ cup ice
½ tsp finely mined dried hot chili pepper
dash nutmeg

·      In a blender, process ripe papaya, thinned with a little pineapple juice, spiked with coconut or spiced rum and ice.
·      To make it a sweet-heat cocktail, add just a small amount of finely minced, dried hot chili pepper, like a bird chili or something similar.
·      Garnish with freshly grated nutmeg.

Serves: 1
Prep time: 10 minutes

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