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!

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

Directions

·      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