It’s mid-January which only means one thing for those of us living near Tripleseat’s headquarters, it’s FREEZING. The weather forecast for the upcoming weekend here at HQ is calling for negative temps and snow. I realize that Tripleseat’s customers are spread all throughout the country and beyond and that some of you lucky folks are currently wearing sundresses and shorts. But, I live in New England, and in New England, it’s freaking cold and I want something warm and satisfying to drink this weekend.
Enter the Spiced Coconut Vanilla Steamer. This delicious cocktail combines spiced rum with the richness of vanilla and a hint of coconut. Nothing is more gratifying on a cold winter night, except for maybe a warm winter night.
Ingredients for two servings
- 4 ounces spiced rum (Captain Morgan’s works great)
- 1 1/2 cups of whole milk
- 1/2 can canned coconut milk
- 1 1/2 tsp coconut extract
- 1 whole vanilla bean
- Toasted coconut for garnish
Add 2 ounces of spiced rum to each mug. Next add milk, coconut milk, and coconut extract to a small pan. Slice the vanilla bean in half and scoop out the vanilla paste and add it, and the bean to the pan with the milk. Bring to a simmer over medium heat. Continue to simmer for 2-3 minutes. Remove the pan from heat, and take out the vanilla bean. Use a handheld frother to froth the milk for 1 minute. Split the frothed mixture, and pour on top of the spiced rum in the two mugs. Garnish with toasted coconut.
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