This Eggnog Piña Colada Cocktail is what happens when creamy holiday eggnog meets tropical beach vibes—and yes, it’s as dreamy as it sounds.
It’s sweet, frosty, smooth, and has a little kick that’ll warm you right up.
If you’re hosting a holiday get-together or just want to treat yourself, this is a fun twist on two classic drinks that feels fancy but takes just minutes to throw together.
What You’ll Need
- 1 cup chilled eggnog (store-bought or homemade)
- ½ cup canned coconut milk (full-fat, well-shaken)
- ½ cup pineapple juice (cold)
- 2 oz dark rum
- 1 oz coconut rum (like Malibu)
- 1½ cups crushed ice
- Pinch of ground nutmeg (plus more for garnish)
- Pineapple wedge (for garnish)
- Maraschino cherry (for garnish)
Why I Love This Recipe
I first made this on a snowy December night while daydreaming about summer. Turns out, this drink is a total win. It’s creamy, tropical, and festive all in one glass. Now it’s become my go-to holiday drink when I want something cozy and fun that’s not your usual hot cocoa or wine.
- Tastes like the holidays and a vacation at the same time
- Ready in minutes
- No fancy tools needed—just a blender
- Great for parties or solo sipping
Servings and Time
Servings: 2 cocktails
Total Time: 5 minutes
Macros (Per Serving – Approximate)
- Calories: 320
- Protein: 2g
- Carbs: 22g
- Fat: 10g
- Sugar: 18g
- Alcohol: Yes
Why This Recipe Works (Quick Science)
This recipe works because of the balance in textures and flavors:
- Eggnog adds rich, creamy body and warm spice notes.
- Coconut milk adds fat and tropical flavor that pairs well with the rum.
- Pineapple juice adds acidity and sweetness to balance the richness.
- Ice blends everything together into a frosty, smooth texture that feels like a beachy milkshake.
Common Mistakes
- Using light coconut milk: It’ll water the drink down. Full-fat is best for creaminess.
- Over-blending: It can melt the ice too much and make it thin. Just blend until smooth.
- Warm ingredients: Make sure everything is chilled, especially the eggnog and juice. Warm ingredients will water down your drink fast.
What to Serve With
This cocktail pairs perfectly with:
- Holiday cookies like shortbread or snickerdoodles
- A charcuterie board with sharp cheese and fresh fruit
- Toasted coconut or nut mix for a snacky bite
- Mini pineapple upside-down cakes for extra tropical flavor
FAQ
Can I make this without alcohol?
Yes! Just skip the rum and add a splash of vanilla extract or a little extra pineapple juice.
Can I use homemade eggnog?
Absolutely! Just make sure it’s cold and well-spiced.
Can I batch this for a party?
Totally. Just multiply all the ingredients by how many servings you want and blend in batches.
Can I use frozen pineapple instead of juice?
Yes! Just make sure to adjust the ice so it doesn’t get too thick.
Make Ahead Tips
You can mix the eggnog, coconut milk, pineapple juice, and rums ahead of time and store in the fridge for up to 2 days. Just add the ice and blend right before serving for the best texture.
How to Make It
Step 1: Add Eggnog, Coconut Milk & Pineapple Juice to Blender
Pour 1 cup chilled eggnog, ½ cup well-shaken full-fat canned coconut milk, and ½ cup cold pineapple juice into a high-speed blender.
Step 2: Add Dark Rum and Coconut Rum
Pour in 2 oz dark rum and 1 oz coconut rum to the blender.
Step 3: Add Crushed Ice and Nutmeg
Add 1½ cups of crushed ice and a pinch of ground nutmeg to the blender.
Step 4: Blend Until Smooth
Blend on high speed for about 20–30 seconds, or until everything is smooth and frosty.
Step 5: Pour Into Glasses and Garnish
Pour into 2 short round tumblers. Garnish each with a pineapple wedge, maraschino cherry, and a dash of nutmeg on top.
Pro Tips
- Shake the coconut milk can well before using to make sure the cream and water are combined
- Pre-chill your glasses in the freezer for a few minutes before pouring for an extra frosty drink
- Want it sweeter? Add a splash of cream of coconut or maple syrup
- Blend just until smooth—over-blending makes it slushy
- Garnish right before serving so the pineapple and cherry stay fresh-looking
Tools You’ll Need
- High-speed blender
- Measuring cups
- Cocktail glasses (short round tumblers work best)
- Spoon for nutmeg garnish
- Knife and cutting board (for pineapple wedge)
Substitutions and Variations
- No alcohol: Skip the rums and add a little vanilla extract
- No eggnog: Use half-and-half with a pinch of cinnamon and nutmeg
- Extra tropical: Add a splash of orange juice or a bit of fresh banana before blending
- Creamy boost: Add a scoop of vanilla ice cream to make it dessert-style
Leftovers and Storage
This drink is best served fresh, but if you have extra:
- Store in the fridge up to 1 day in a sealed container
- Re-blend with a little ice before serving again
- Do not freeze—it will separate and lose the creamy texture
Let’s Wrap It Up
This Eggnog Piña Colada Cocktail is everything you didn’t know you needed: cozy, creamy, tropical, and a whole lot of fun. Whether it’s a quiet night or a big party, this recipe brings good vibes fast. Give it a try and let me know how it went in the comments—I’d love to hear what twists you try!
