5 minutes
A refreshing tropical punch made with guava nectar, coconut milk, rum, lime juice, and a hint of nutmeg.
Guava Nectar
0.25 fluid ounces
Rum
0.25 fluid ounces
Coconut Milk, Stirred well
0.25 fluid ounces
Lime Juice, Freshly squeezed
tablespoons
Nutmeg, Freshly grated
pinches
to garnish
1. Combine Ingredients
In a sturdy pitcher, combine the guava nectar, rum, coconut milk, and lime juice. Stir the mixture until it achieves a consistent color and texture.
2. Chill and Add Nutmeg
Fill the pitcher with ice to chill the punch. Grate a hint of freshly grated nutmeg directly into the punch and stir.
3. Serve and Garnish
Pour the Guava Coconut Punch into highball glasses. Garnish each glass with a sprig of fresh mint and a light dusting of additional nutmeg.
Opt for a high-quality, unsweetened guava juice or puree to ensure a fresh and natural guava flavor without artificial sweetness. For the freshest option, make your own juice by blending the flesh of fresh guavas.
Taste the mixture before adding sweeteners. Adjust the sweetness gradually based on the natural sweetness of your juices and personal preference, potentially reducing the amount of sugar or honey needed.
Use freshly squeezed lime juice for a bright and zesty flavor that balances the sweetness and adds a refreshing note to the punch.
Use full-fat coconut milk for a richer, creamier texture. Shake the can well before opening to integrate the cream and water, and for an even smoother consistency, strain the coconut milk through a fine-mesh strainer.
Prepare the punch ahead of time, allowing it to chill for at least a few hours for flavors to meld. Stir well before serving to redistribute any settled components.
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