Spiced Roasted Pineapple, Black Lime and Iced Chai Coconut Fizz
An original aromatic drink that combines caramelized roasted pineapple, chilled chai infusion, a citrusy touch of ground black lime, light coconut cream, and sparkling water for a fresh, elegant finish.
Ingredients
- 400 g Fresh pineapple, cubed (for rostizar)
- 24 g Brown sugar (for caramelizar the piña)
- 1 g Ground cinnamon (divided)
- 12 g Chai tea, loose or tea bags (for infusionar)
- 360 ml Hot water (for the té)
- 120 ml Coconut cream (without sugar, agitada)
- 60 ml Fresh lime juice (freshly squeezed)
- 2 g Ground black lime (also llamada loomi ground)
- 5 ml Vanilla extract (optional pero recomendado)
- 1 g Fine salt (for equilibrar sabores)
- 720 ml Very cold sparkling water (for terminar the bebida)
- 400 g Ice (approx.)
- 8 g Fresh mint leaves (for decorar and perfumar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
No declared allergens
Instructions
- 1
1. Preheat the oven to 220°C / 425°F. Toss the pineapple cubes with the brown sugar and half of the ground cinnamon. Spread the pineapple on a tray and roast for 18 to 20 minutes at 220°C / 425°F, until golden on the edges and juicy.
- 2
2. While the pineapple roasts, make the chai tea. Pour the hot water over the chai tea and let it steep for 5 minutes. Strain or remove the tea bags and cool the infusion until lukewarm or cold.
- 3
3. Reserve a few mint leaves for garnish. Add the roasted pineapple, chai infusion, coconut cream, lime juice, ground black lime, vanilla, salt, the remaining cinnamon, and the remaining mint to a blender.
- 4
4. Blend until very smooth. If you want a finer texture, strain the drink base through a fine sieve.
- 5
5. Fill 4 glasses with ice. Divide the blended mixture among the glasses, filling each about halfway or slightly more.
- 6
6. Top each glass with very cold sparkling water and stir gently to keep the fizz.
- 7
7. Garnish with the reserved mint leaves and serve immediately, very cold.
Chef tips
For deeper flavor, let the roasted pineapple cool completely before blending. If you want a spicier profile, add an extra pinch of cinnamon or a tiny touch of ground cardamom.
Substitutions
You can substitute coconut cream with full-fat coconut milk for a lighter drink. Ground black lime can be replaced with finely grated lime zest and a little extra lime juice, though the flavor will be less complex.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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