This sangria has a nice vanilla flavor to it, with the help of vanilla agave nectar, that pairs nicely with the mild flavors of pineapple and mango. Add the spice of a Serrano chili and you have unique and flavorful sangria with a little kick.
If you can’t find vanilla agave nectar, you can add some vanilla extract to regular flavored nectar. I tried this first with a little gingerale and if you like yours extra sweet, this is the way to go. However, if you prefer a little less sweetness , you can use club soda. You could even do half and half if you like.
Prep Time: 5 minutes + 30 minutes chill time
2 bottles semi-sweet white wine such as gewürztraminer or riesling
¼ cup vanilla agave nectar ( if you cannot find vanilla, add 2 tsp vanilla extract to ¼ plain agave nectar)
½ cup white rum
1 ½ cups fresh mango chunks, frozen is fine too if thawed first
1 ½ cups fresh pineapple chunks, frozen is fine too if thawed first
1 serrano chili cut in half
3 cups club soda or gingerale
Place fruit, chili, agave nectar and rum into a 2 quart pitcher, smash fruit with a large spatula or spoon and blend ingredients together. Add in wine and one cup of club soda or gingerale. Stir well. Refrigerate for at least 30 minutes and up to 24 hours. Before Serving add in remaining club soda or gingerale. Serve and enjoy!