A Better Way to Sip: Low-Sugar, High-Flavor Iced Coffee
Refreshing, creamy, and island-inspired—with or without alcohol
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.
Iced Coffee with Coconut Rum & Cinnamon
Servings: 1 large drink or 2 small
Ingredients
1 cup strong brewed coffee, cooled
2 tablespoons Kōloa Coconut Rum
½ cup unsweetened almond milk (or coconut milk)
1 teaspoon monk fruit sweetener or honey (optional)
¼ teaspoon ground cinnamon
Ice cubes
Instructions
Step 1: Fill a glass with ice
Start with a tall glass and fill it all the way up with ice cubes. This keeps everything nice and cold while layering in the flavors.
Step 2: Mix the drink
In a cocktail shaker or mason jar, combine the cooled coffee, Kōloa Coconut Rum, almond milk, cinnamon, and sweetener if using. Shake well or stir vigorously until the mixture is fully blended and slightly frothy.
Step 3: Pour and swirl
Pour the mixture over the ice. For a more dramatic swirl effect, try this:
Pour the coffee first over the ice, then slowly pour the milk mixture down the inside of the glass or over the back of a spoon. Don’t stir—just watch the swirl settle in before sipping.
Step 4: Dust and enjoy
Top with an extra sprinkle of cinnamon and enjoy immediately.
Mocktail Version
No alcohol? No problem. Try this coconut-forward version:
½ teaspoon coconut extract
1 tablespoon full-fat coconut milk
A splash of vanilla extract
Same tropical vibe, zero proof.
Why It Works: The Science Behind the Sip
✔️ Rum enhances aroma, lifting notes of coconut and cinnamon for a more flavorful sip
✔️ Cane-sugar based rum like Kōloa Rum adds smooth coconut flavor that tastes subtly sweet without the added sugar
✔️ Almond milk adds body and creaminess without heaviness
✔️ Cinnamon triggers your brain’s “sweet” sensors, reducing the need for syrup
Mixology Tip
Adding rum to cold drinks is a great way to build complexity without heat or extra steps. In this iced coffee, the Kōloa Coconut Rum balances bitter notes from the coffee while adding depth, aroma, and smoothness—all in one easy pour.
Best With
A slice of banana bread or coconut muffin
An afternoon breeze on the lanai
A bold shot of espresso on the side (for extra kick)
Light brunch bites like fruit skewers or avocado toast
Just a Note
This recipe is available to all subscribers—free and paid. Be sure to explore more easy rum-forward recipes by joining our kitchen community.
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Mahalo for Brewing Something New With Me
Whether you’re skipping sugar, skipping alcohol, or simply looking for a better way to enjoy coffee—this recipe delivers all the flavor with none of the crash.
Thanks so much for being here and supporting The Island Spirit Kitchen. Your interest and encouragement make it possible to keep sharing easy, creative ways to cook and sip with Aloha.
Mahalo nui loa,
Nicole
The Island Spirit Kitchen