Pineapple Punch and the Importance of Delayed Gratification

This is the fifth and final post in a series of recipes taken from chef and author Marie Mitchell’s debut cookbook, Kin: Caribbean Recipes for the Modern Kitchen. Read Something Curated’s profile of Mitchell here, and find the recipes for a creamy squash, tomato and coconut curry, buss up shut roti and mango chow, and piña panna cotta from previous issues. The series will conclude next week.

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On his way back from table tennis, my dad would grab a late-night snack from the Caribbean takeaway, and with it a little styrofoam cup, wrapped in cling film, for my mum. She would take it, have a sip, then likely place it in the fridge to enjoy the following day. In these moments she laid in me the foundations for the treat that is delayed gratification (along with the importance of finding pleasure in food).

This punch was the only request Mum had when she was in hospital, days before she died. In her final moments, she was still teaching me lessons about life: have the things you love, savour food, cherish our culture and never stop being determined.

I’ve given quantities that work for me – feel free to have more of everything to hand, and adjust as necessary to make it work for you. Historically, I always found the punch too creamy, but its significance in my life meant it was impossible not to include it in the book. When I made it recently, it tasted different; I liked it.

I guess Mum’s still teaching me the joy of delayed gratification.

For six

1 litre fresh pineapple juice
100ml condensed milk
1 tsp vanilla extract
½ tsp ground cinnamon
½ tsp grated nutmeg
½ tsp mixed ground mixed spice
Whole milk or water, to taste
Ice cubes (optional), to serve

Add all your ingredients except the milk or water to a liquidizer or food processor and mix to combine. Taste and adjust the flavours, adding a little more of any that need strengthening, according to your preference.

Once you’re happy, transfer the drink to a jug to chill it before serving – it’s best cold (alternatively, you can serve it straight away, but over ice).

Kin: Caribbean Recipes for the Modern Kitchen is out now and can be purchased here. Header image by © Christian Cassiel.