I’ve never been much of a coffee drinker, but this Coconut Spiced Iced Coffee Cocktail has changed my ways!
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Now I’m a coffee drinker.
I had some Blue Chair Bay Coconut Spiced Rum left over from the Spiced Banana Cream Cocktail I made a few weeks ago and thought it’d be awesome mixed up in a tall glass of iced coffee.
Well, I was right!
I never realized how EASY it was to cold brew iced coffee. All you do is place coffee grinds in a jar or pitcher, cover with cold water and refrigerate overnight (covered). Strain it after at least 8 hours and serve over ice. Freeze some coffee ice cubes if you want to get really serious about this cocktail.
The creamer is up to you… I just added milk to keep it simple. So if you’re craving a cocktail that will get your butt in gear with a caffeine kick, here’s your recipe!
Disclosure: Product was provided to me for review. All opinions shared are my own.
- 1 cup coffee grounds
- 6 cups cold water
- Ice cubes
- Coconut Spiced rum (2 ounces for each serving of iced coffee)
- Your choice of creamer and/or sweetener
- Place coffee grounds and water in a container. Cover container and refrigerate overnight, or for at least 8 hours.
- Strain into a pitcher using cheesecloth or a coffee filter placed in a mesh strainer.
- Pour over ice with 2 ounces of spiced coconut rum. Leave enough room in glass for desired amount of creamer and/or sweetener. Stir well to combine.
Also, see to it that you follow the correct coffee beans and water proportion. Putting too much water and little coffee beans in the coffee maker will certainly yield a poor and “weak” brew. A general rule when brewing is to put 2 tablespoons of grounded coffee beans for every 6 ounces of water.