Did you know the piña colada cocktail originated in Puerto Rico? In 1954, Ramón "Monchito" Marrero, the bartender for Caribe Hilton in San Juan Puerto Rico, created a specialty cocktail with a mix of rum, coconut cream and pineapple juice – and the rest is history.

We’ve taken inspiration from Ramon, and created our very own limited edition delight. Making a lusciously smooth and creamy drink with an exotic coconut richness, hints of tangy pineapple, all melting into a white chocolate base. One for the summer months, try it as a milkshake - with a dash of rum if you’re feeling fruity!

  • Hot chocolate base: White Chocolate
  • Hot chocolate format: Powder form, we recommend making it with hot milk (or your preferred milk alternative) rather than water for the ultimate smooth, creamy cup. Find out how to make the perfect hot chocolate here.
  • Number of servings (using 3 heaped tsp/20g per mug for hot chocolate or 2 tbsp or 28g per mug for milkshake): 350g = 17 mugs of hot chocolate/12 mugs of milkshake
  • Serving suggestion: Enjoy hot, as an ice-cold milkshake or use in baking