If you’re anything like me, you’ve probably had your fair share of iced coffees that leave you feeling... well, a little disappointed. They start off promising, but end up too sweet, too bitter, or just missing that satisfying finish. That’s where this upgraded version comes in, rooted in bold coffee, a swirl of creaminess, a dash of cinnamon, and the warm, tropical notes of Kōloa Coconut Rum.
What makes this drink different is how the ingredients work together to create something that feels indulgent, without the sugar overload. Instead of sweet syrups or artificial creamers, we’re leaning into the natural flavors of coconut, spice, and smooth cold brew. The result? A refreshing iced coffee that’s layered, aromatic, and satisfying with every sip.
And let’s talk about the rum. Kōloa Coconut Rum isn’t just a splash of alcohol, it’s a flavor enhancer. Made on Kaua‘i from pure cane sugar and infused with the real essence of coconut, this rum brings out the natural sweetness in coffee without overpowering it. Just two tablespoons elevate the whole drink, adding a hint of tropical warmth that plays beautifully with the cinnamon and almond milk.
This is more than a drink, it’s a better way to enjoy iced coffee. Whether you’re looking to simplify your weekend mornings, cool off in the afternoon, or serve something special to guests, this recipe delivers a high-impact flavor with low effort and no sugar crash. You can even turn it into a mocktail with a few easy swaps.
Once you try it, I think you’ll agree: this isn’t just coffee. It’s a moment of island-inspired calm in a glass.
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