Ingredients
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
*This also makes a terrific tropical Shirley Temple.
For information about chili peppers used in Sweet Heat with Caribbean Red papayas
For information about chili peppers used in Sweet Heat with Caribbean Red papayas
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