This Coconut Coffee Rum Cocktail is a sweet, non-alcoholic tiki-inspired drink. It’s made with a tasty rum alternative and a blend of coffee and creamy coconut.
After trying Seir Hill’s Non-Alcoholic Biscane Rum, we knew we had to make a tropical coffee drink with it. We’re always on the hunt for different alcohol-free spirits, and this one is definitely a keeper. It’s very vanilla forward with a hint of brown sugar, and the flavor really comes through in a cocktail like this one.
If you like Kahlua based drinks, then you’ll love this coconut coffee rum cocktail. It’s reminiscent of the real thing minus the alcohol. It’s on the sweeter side so it makes a great dessert cocktail, and is refreshing on a hot sunny day.
If you enjoy coffee cocktails, you can also try our Non-Alcoholic Espresso Martini and our Non-Alcoholic Calypso Coffee.
Ingredient Notes
The full list of ingredients and their quantities is in the recipe card below. Here you’ll find notes on specific ingredients as well as any substitutions.
- Seir Hill Biscane Rum Alternative: This is a really tasty, vanilla-forward “rum” that’s perfect in sweeter drinks like this.
- Cold Brew Concentrate: You can also use chilled, strong black coffee.
- Coco Lopez: This is a staple for coconut based cocktails. It’s cream of coconut which is a sweet coconut liquid that’s not to be confused with coconut cream or coconut milk.
- Orgeat: This makes the drink extra creamy and adds a nutty sweetness.
- Fresh Nutmeg: We love the woodsy notes of fresh nutmeg so we added a generous dusting of it on top to finish off the drink. Ground nutmeg doesn’t have that same pop of flavor so we recommend sticking with fresh.
Bar Tools
- Jigger
- Cocktail Shaker with Strainer
- Rocks Glass
FAQ
You can order it directly from their website (not sponsored, just love their product). They have a couple of different “spirits” to choose from, but we used their Biscane Rum for this cocktail.
It’s not meant to be a bright white color like coconut cream or coconut milk. If you’ve never used it before, the color can look a bit off-putting, but as long as it’s not expired and still has a pleasant coconut smell, it’s safe to use. Once it’s been refrigerated, it will turn more opaque and off-white in color. Just be sure to give it a good shake and a quick stir before using as it tends to separate.
If you made this Coconut Coffee Rum Cocktail recipe, please let us know by leaving a star rating and review down below. We’d love to hear from you!
📖 Recipe
Coconut Coffee Rum Cocktail (Non-Alcoholic)
Ingredients
- 1 ½ oz Seir Hill Biscane Rum Alternative
- 1 ½ oz cold brew concentrate
- ¾ oz Coco Lopez shaken, see notes
- ¼ oz orgeat
- Freshly grated nutmeg for garnish
Instructions
- Add the Seir Hill rum, cold brew concentrate, Coco Lopez, and orgeat to a cocktail shaker. Fill with ice and shake for 15 seconds until chilled.
- Strain into a rocks glass filled with ice.
- Top with freshly grated nutmeg and enjoy!
Notes
- Coco Lopez: This is a thick, syrupy coconut liquid that’s also known as cream of coconut. It’s not the same thing as coconut cream or coconut milk since those are not sweetened and Coco Lopez is. We found ours in the baking section at the grocery store, but you can easily find it at liquor stores as well.
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