New Orleans SnoBall Cocktail

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  • Total Time: 8 hrs 20 mins
  • Hands-on Time: 20 mins
  • Makes: 1 cocktail; 1 1/2 cups simple syrup

Like the New Orleans SnoBall confection, this cocktail has a base and a “floater" and maintains its rich flavor all the way through. The spicy dark rum and condensed coffee with the cinnamon and vanilla simple syrup play a decadent role against the creamy, sweet coconut milk. You can serve it mixed or layered. Either way it's a delicious finale to a beautiful dinner or a fun, festive drink for a party.



    1 cup water

    1 cup Frontier Co-op Organic, Fair Trade Cane Sugar

    1 1/2 teaspoons Frontier Co-op Indonesia Vanilla Extract

    2 Frontier Co-op Organic Whole Vietnamese 2.75" Cinnamon Sticks



    1 1/2 ounces Vanilla-Cinnamon Simple Syrup

    1 1/2 ounces condensed coffee

    2 ounces dark spiced rum

    1 1/2 ounces canned coconut milk, chilled

    1/2 teaspoon Frontier Co-op Coconut Flavor

    1/2 teaspoon Frontier Co-op Indonesia Vanilla Extract

    1 tablespoon Frontier Co-op Organic, Fair Trade Cane Sugar



    To Make the Vanilla-Cinnamon Simple Syrup:

    1. In a small pot, combine water and sugar, bring to a boil and let simmer until sugar is dissolved.
    2. Place 3 cinnamon sticks into mixture, add vanilla extract, cover and let sit overnight.
    3. Store syrup in a tightly sealed container for up to 1 month.


    To Make the Cocktail:

    1. Into a shaker, pour 1 1/2-ounces simple syrup, condensed coffee and spiced rum. Gently shake to mix.
    2. Into a medium bowl, slowly pour chilled coconut milk, being careful not to pour out the water, which will have separated from the milk during the cooling process.
    3. Add coconut extract, vanilla extract and cane sugar. Whisk until mixture is well combined and slightly thicker.
    4. Fill glass with shaved ice. Pour cocktail ingredients into middle of glass slowly until half full. Top with coconut mixture and simple syrup. Garnish with shaved dark chocolate.


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