Pining for Piña

Lately, I’ve been dreaming of glorious mocktails under the pleasantly hot midwestern sun. Yes, yes I do fancy my new hobby of being a “mixologist”. I got my hands on a bottle of Vimto cordial recently (if you know you know) and just went to town with it. Since, I’ve requested everyone to refer to me as a mixologist. Ahem.


But Piña Colada, will forever be a never ending obsession of mine. So much so that when I got my car detailed, I requested a Piña colada air freshener. Yup.


A few days ago, bestie and I were in Myrtle Beach and as it goes with every coastal town, their drinks menu is usually fun and extensive. Extensive as it may be, none of the places we dined at (some pretty fancy), served a Virgin Piña Colada. The horror!!!


Therefore, I was left with a longing in my heart that I could not satiate. Yesterday, I could not bear it any more.


“I. MUST. HAVE. PIÑA COLADA” I said to myself in all caps.


And so I set out. As a trained pastry chef, you almost always have an intuitive insight on how “food” is made. You may have never read through the recipe of a particular item, but you just *know* that it’s probably made using one of two techniques.


Two words: simple syrup. I figured if simple syrup can last for a while because of it’s formula, then I can perhaps turn pineapple juice into simple syrup.


I started out by cooking down freshly ground pineapple juice with its fibre- so no sieving yet. I figured if I could cook down the water and concentrate the natural sugars, I won’t have to add as much refined sugar. Well, that didn’t work. But I would recommend doing this step because it got rid of some acidity from the pineapple.


Now strain the juice and get rid of the fibers. This will give you a smooth restaurant-like Piña Colada.


Next, I’d like you all to ponder on your coconut to pineapple ratio. This ratio is more sacred than your following to followers ratio on social media.


I like mine a little more pineapple-y than coconut-y. The list of ingredients and amounts listed were tested by two people. My husband and I. It may be that you might like the ratio tipped over differently. Add a little of each and go from there.


Ingredients for Pineapple syrup
1 pineapple cubed and juiced (I used magic bullet). Please avoid the core.

1 cup of sugar

Directions for the syrup

Cook on medium low flame the pineapple juice and the sugar till it comes to a boil. Strain the juice to separate it from fibers. Allow this syrup to cool before using it to make Piña colada.



1/2 cup coconut cream (Brand: Savoy)

1 1/2 cup Pineapple Syrup

2 cups ice

Canned cherries or maraschino cherries for garnish

Pineapple wedges for garnish



In your magic bullet or juicer, mix the coconut cream, with the pineapple syrup, and ice. Blend. In a tall glass, add cherries, pour in the blended Piña colada, stick on the pineapple wedge, stick in a fancy straw, and consume it like the boujee babe that you are.


This recipe will make four (8 oz) cups of Piña Colada. If you are using a tall glass (16 oz), it will give you two cups.




Until next time,


Your favourite “mixologist”

Peppermint Hot Chocolate

Winter is here! For me, the most exciting part of the pending holiday season is peppermint. I go crazy for candy cane. I love cozy nights, cuddling, and binge watching movies. To top it off, holiday baking and drinks. I am a sucker for it all.

I am glad we got sun and beaches out of our system with Miami. It makes the cold more fun. 

This is a super simple hot chocolate drink. Milk frother is optional, but, it does make your drink look super fancy and legit. Mine is from ikea.




Melt the chocolate squares separately. You can do it bain marie or microwave it for 20 second intervals. Once milk is heated and frothed to 60C, add the melted chocolate and froth  again. The peppermint candy (candy cane) will add a deeper peppermint taste.


Add some marshmallows if you want! enjoy :)

Espresso Frappucino

I am officially in love with espresso. If I could have a relationship with caffeine, it would probably be espresso. I do not own a fancy espresso machine- yet. I do have my eyes on this beauty from Smeg and Dolce Gabbana. Hand painted Italian appliances? Yes please.

I do own a moka pot though. That is how I get my espresso fix. Any Drinks recipe that includes espresso on my blog, is most likely made in my moka pot. My first tryst with them was when I got a single shot pot from Winners (TJ Maxx in USA). I experimented with it and finally got a hold of how to make espresso in a moka pot. I then invested in a Bialetti- they are made in Italy and absolutely exquisite.

This recipe requires refrigerated espresso shots. You will also need a blender that can blend ice. I used my Magic Bullet and it worked perfectly well for me.

Better get down to treating yourself with this before it gets any colder!



  • 2 shots of espresso (43 ml in one shot)
  • 2 scoops of french vanilla or vanilla bean ice-cream (one more scoop for topping off the Frappucino
  • 1/4 cup condensed milk
  • 1/2 cup ice
  • 1 cup milk


Blend all the ingredients together, except for the scoop that you will top off the frappucino with. If you like a more intense taste of espresso, add half a shot more. If you want it a little sweeter, adding a little more condensed milk will definitely make it sweeter.

Enjoy this with a burger like I did!

Chatpata Nimbu Paani

Chef Gaggan Anand describes "chatpata" as an umami trifecta of sweet, spicy, and salty. Chatpata is the flavour you get by using Chaat Masala. I created this drink by combining two of my favourites. Indian Jal Zeera, and a Pakistani Masala Soda Drink I had when I visited Islamabad, Pakistan. The upside of being global, is that you can let your imagination run wild and create things from your taste memory. A lot of the recipes you all will see are from that trunk of taste memories. 

There is no such "recipe" for this. It is more of an assembling of ingredients. I will list down the ingredients and spices I used for this drink. However, it is largely upon the creator to tweak the amount of sugar and spice according to their taste. The "black salt" I am using in this recipe, looks pink. Please do not confuse it with salt that looks black in colour. It is also not Himalayan Salt; although it looks very similar to it. Your best chances of finding it are in your local Indian grocery store. You will know it is the right one because it smells very unsavoury (trust me it doesn't taste that way). And if you are Pukhtoon, you will refer to it as "Puska Malga" a hilarious term introduced to me by my husband's niece. I rather not translate it for you all, lest it puts you off from trying this drink! The measurements I have included have worked perfectly for me. 


Makes 2 glasses

  • Juice of 2 lemons (One lemon for each glass)
  • 6 Tablespoons of Sugar
  • 1/2 tsp of ground cumin 
  • 1/4 teaspoon of Chaat Masala
  • 1/4 teaspoon Black Salt
  • 2 cups of cold water


Mix the sugar with the lemon juice till it dissolves. Add the spices and mix thoroughly. Add the cold water and stir again. Enjoy!!!