Name: Virgin piña colada
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1
Ingredients: 150ml pineapple juice; 50ml coconut milk; 25ml lime juice; ice; cherry to garnish; 100g dark brown muscovado sugar; 1 pineapple a few strips of skin, plus leaves to garnish; 5 black peppercorns; 5 cloves; 1 cinnamon stick

Spiced piña colada mocktail served in a tall glass

150ml pineapple juice
50ml coconut milk
25ml lime juice
ice
cherry
to garnish

For the mock rum syrup

100g dark brown muscovado sugar
1 pineapple
a few strips of skin, plus leaves to garnish
5 black peppercorns
5 cloves
1 cinnamon stick

Method

step 1
To make a mock rum syrup, put the dark brown muscovado sugar and 200ml water in a saucepan, stir well and heat gently until the sugar has dissolved. Add a few strips of skin from the pineapple, add the black peppercorns, cloves and a cinnamon stick, then bring to the boil. Turn off the heat and leave to infuse until cold. Strain into a jug and set aside in the fridge until needed. Will keep for up to three days.
step 2
Pour the pineapple juice into a tall glass, and add the coconut milk and lime juice. Stir gently. Fill up the glass with a handful ice then slowly add 25ml of the syrup so it sinks to the bottom. Garnish with pineapple leaves and a tinned cherry.