Frozen Lava Flow Cocktail Recipe
Sipping a chilled cocktail on a patio is undoubtedly one of the more refreshing aspects of summer. While a few ice cubes will do the trick, a frozen drink with a slushie-like consistency is a definite step above. Tasting Table recipe developer Tanika Douglas takes it even further with this frozen lava flow cocktail. About the drink, she calls it "a vibrant showstopper, with the captivating red and white lava effect."
Thankfully, there are no burns to be had here, and the only risk is a brain freeze. Douglas raves, "I absolutely adore this cocktail as it's the ultimate way to relax and refresh this summer!" She describes it as "perfectly sweet and fruity, whilst still balanced in flavor, with a slight fresh acidity." Each element plays on the next, with a combination of sweet and tropical flavors, and a creamy and icy texture. While it looks like a mixologist made this, Douglas reassures readers that "The recipe is also incredibly simple, and straightforward for cooks of all capabilities." Follow her lead: "I love making this cocktail for friends, and enjoying it on a warm summer's afternoon in the garden!"
Gather the ingredients for this frozen lava flow cocktail recipe
For this frozen lava flow cocktail recipe, you'll need both light rum and coconut rum, frozen strawberries, pineapple juice, coconut cream, and a couple of small ripe bananas. Make sure to have crushed ice on hand, as well as a couple of pineapple slices, desiccated coconut, and agave syrup to garnish.
This combination is delicious and creates a fantastic lava flow visual, however, Douglas notes a few variations you can test out. "If you wanted to substitute the strawberries, I would recommend opting for red fruits to maintain the aesthetic red and white effect," she says, offering raspberries and cherries as an idea. As well, she says that coconut milk can be used in place of the cream, though the consistency won't be as thick.
Rum is a natural liquor pairing here, Douglas notes, pointing out that "it works superbly with the tropical fruity flavors." If you're looking for another option, she suggests tequila. Additionally, Douglas comments, "This cocktail could also be made alcohol-free by replacing the rum with fruit juice, for a delicious, refreshing mocktail."
Prep the bananas and serving glass
For optimal results, peel the bananas and freeze them for 3 hours or until they are solid. Douglas explains, "Frozen banana creates a creamy, thick, frozen texture which is so enjoyable to drink." However, it's understandable that you may want to make this cocktail immediately. If so, Douglas assures us that "fresh bananas will definitely suffice and still produce a delicious result!"
Set out two small plates and add the agave syrup to one and the desiccated coconut to the other. Then, take two tall serving glasses and dip the rim first into the agave syrup and then into the coconut. The flakes should stick to the rim of the glasses. Set them aside while you work on the next step.
Blend the strawberries and rum
Once the bananas are frozen, get out your trusty blender and add the light rum and frozen strawberries. Blend the contents until the mixture is smooth. Pour the strawberry concoction in equal parts into the two glasses.
Blend the banana mixture
Give the blender a rinse to get any residue and color out. Then, add the coconut rum, pineapple juice, coconut cream, frozen bananas, and crushed ice. Blend the mixture until its smooth and nicely creamy. Top the glasses with the banana mixture to make a white layer over the red one.
Garnish the cocktail and serve
Garnish each glass with a slice of pineapple, then serve these dazzling frozen lava flow cocktails with a straw for easy sipping. Douglas notes, "These cocktails need to be served immediately as they will melt otherwise," and shares, "The frozen, slushy texture is so satisfying on a warm summer day!"
- 2 small bananas, ripe
- 1 tablespoon agave syrup
- 1 tablespoon desiccated coconut
- 4 ounces light rum
- 2 cups frozen strawberries
- 2 ounces coconut rum
- 4 ounces pineapple juice
- 4 ounces coconut cream
- 1 cup crushed ice
- 2 pineapple slices, to garnish
- Peel the bananas and freeze them for 3 hours or until solid.
- Drizzle the agave syrup on a small plate and sprinkle the desiccated coconut on another small plate. Dip the rim of two tall serving glasses first into the agave syrup, then into the coconut. Set the glasses aside.
- Add the light rum and frozen strawberries to a blender and blend until smooth.
- Pour the mixture into the glasses to the halfway mark.
- Rinse the blender out, then add the coconut rum, pineapple juice, coconut cream, frozen bananas, and ice and blend until smooth and creamy.
- Fill the glasses to the top with the banana mixture.
- Garnish the glasses with a pineapple slice.
- Serve immediately with a straw and enjoy.
| Calories per Serving | 669 |
| Total Fat | 21.3 g |
| Saturated Fat | 18.3 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 75.1 g |
| Dietary Fiber | 9.7 g |
| Total Sugars | 46.0 g |
| Sodium | 15.4 mg |
| Protein | 5.0 g |
