Rum-Spiked Coconut Iced Coffee

Welcome spring with a cool iced coffee, like this one made with creamy coconut milk and spiked with rum.

When all else fails, spike your coffee with rum and call it a night.

So, I feel a little bit like I’m phoning it in with this “recipe” but I hope you’ll forgive me. I’ve had a week of coffee-related recipe flops: from soupy custard to spongy cookies to an egg cream that looked like mud (and didn’t taste much better).

After all of that I decided that 1) I was tired of wasting good coffee and 2) I could really use a drink of something a little  stiffer.

It turns out that spiced rum + coconut coffee + coconut milk was a very, very good idea. These drinks are creamy and coconutty and remind me of the beach. I’m a little obsessed.

Rum-Spiked Coconut Coffee

Yield: 2

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

If you're impatient like me, cool your coffee down quickly by stirring in an ice cube or two.

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Ingredients

• 2 tablespoons shredded coconut
• 3/4 cups strongly brewed coconut coffee, chilled (I like Green Mountain)
• 1 1/2 ounces spiced rum
• 1 cup coconut milk (from a carton)

ice

• 4 tablespoons whipped topping

Instructions

1. Fill two 12-ounce glasses with ice.
2. Toast the coconut in a small pan over high heat for 3-4 minutes, or until it begins to brown. Immediately remove from heat.
3. Fill a cocktail shaker with ice. Add the coffee and rum; shake well. Strain into the pint glasses. Pour in the coconut milk; stir. Top with whipped cream and sprinkle with toasted coconut.

Nutrition Information

Amount Per Serving Calories 120 Total Fat 5g Fiber 1g Protein 0.5g