A tropical take on the holiday classic egg nog, without the fuss of cracking any eggs. Using coconut puree or sorbet, the texture is still full, and creamy. Cinnamon forward instead of nutmeg. Recipe courtesy Jane Danger.
In the bottom of the ring mold, alternate lime wedges and pineapple triangle. Cover with ice water and freeze for 1 hour to hold fruit in place. Top with more ice water and freeze overnight.
For the Simple Syrup:
In a small saucepan, bring sugar, cinnamon, and water to a boil; simmer until the sugar is dissolved, 3 minutes. Remove from the heat and let steep overnight. Strain and reserve cinnamon sticks. Will keep refrigerated for one month.
For the Punch:
In a large bowl or pitcher, whisk together the coconut puree and pineapple juice to loosen the coconut puree. Whisk in remaining punch ingredients and transfer to a punch bowl. Unmold ice ring by quickly dipping into warm water. Float ice ring in punch.
Ladle into tea cups, small coffee, or small/single rocks glass. Garnish with lime wedge and cinnamon stick. Serve.