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Drinks Recipes

Creamy Ginger Colada

Packed with spice and everything nice, this Rumchata-spiked wonder gets extra zing from fresh ginger syrup.

Serving Size:


Active Time:

20 min.

Total Time:

20 min. + cooling time


  • 1 cup sugar
  • ⅓ cup unpeeled sliced fresh ginger 
  • 1 cinnamon stick
  • 1 cup ice cubes
  • ½ cup dark rum
  • ½ cup Rumchata
  • ½ cup unsweetened coconut milk
  • 2 Tbs. molasses
  • Sweetened whipped cream, ground cinnamon and chopped nuts, optional


  1. In pot, combine sugar, 1 cup water, ginger and cinnamon stick; over high heat, bring to a boil. Reduce heat to medium; cook until sugar is dissolved, 1 min. Remove from heat; cool. Strain; refrigerate until ready to use. Makes 1¼ cups; enough for 10 cocktails. Keeps chilled for up to two weeks.
  2. For 2 drinks, fill cocktail shaker with ice cubes, rum, Rumchata, coconut milk, ¼ cup ginger syrup and molasses. Cover; shake vigorously until well chilled. Strain into glasses. If desired, garnish with whipped cream and a sprinkling of cinnamon and nuts.

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