Coconut coffee cocktail combines cinnamon, vanilla, and maple for a delicious morning beverage. It’s an ideal brunch cocktail with a pleasant caffeine kick.
Few things beat a relaxed weekend brunch, and this coffee cocktail is a standout. Inspired by a now-retired drink called “the collective reviver” from Craft & Commerce in San Diego, this home version offers an equally memorable—and in many ways better—experience you can make yourself.
Move over, Mimosa and Bloody Mary—there’s a new brunch favorite. This recipe marries warm vanilla and maple notes with tropical coconut, creating a balanced cocktail that works in any season. It’s equally suited for Valentine’s Day, Mother’s Day, Father’s Day, bridal showers, or a leisurely Saturday morning when you have time to savor the moment.
Light, creamy, and a little indulgent, this cocktail evokes sunny vacations and warm sand underfoot. It’s comforting, yet bright—perfect for sipping slowly as you enjoy brunch with friends or family. Cheers!
Ingredients
The recipe centers on four main ingredients: coffee, rum, Licor 43, and coconut cream. From there you can make simple swaps to suit your taste or what’s on hand.
Cold brew coffee works wonderfully here; you can make it overnight using a room-temperature method or prepare a cold brew concentrate. If you prefer, hot brewed coffee also works—this cocktail is delicious served chilled or warm.
- Rum: Aged dark rum is recommended for depth, but white or spiced rum are acceptable substitutes.
- Licor 43: A Spanish vanilla-forward liqueur that brings honeyed, citrus, and floral notes to the drink.
- Cream: Use heavy cream, heavy whipping cream, or half & half for richness.
- Coconut cream: Best results come from canned coconut cream or full-fat canned coconut milk. Do not use sweetened cream of coconut.
What is Licor 43?
Licor 43 Original is a Spanish liqueur known for its warm vanilla and honey aroma, with layers of citrus and floral spices. It’s versatile: enjoyable neat, on the rocks, or mixed into cocktails. The liqueur adds complexity and rounded sweetness that pairs especially well with coffee and coconut.
Licor 43 now comes in several variations, including Horchata, Baristo, and a chocolate expression, offering additional options for experimenting with this cocktail.
Recipe Variations
This version uses dark rum, but other spirits work nicely and change the drink’s character:
- Bourbon Coffee: Swap bourbon for rum for a warm, sweet “Easy Kentucky Coffee” variation.
- Whiskey Coffee: Use Irish whiskey for a whiskey-forward take similar to a classic Irish coffee.
- Tequila Coffee: Try tequila for a vibrant Mexican coffee-style cocktail with bright agave notes.
Step-by-Step Instructions
- Add ice cubes to a cocktail shaker.
- Pour in chilled cold brew coffee (or hot coffee if serving warm).
- Add 1 oz dark rum (or your chosen spirit).
- Add 1 oz Licor 43.
- Sprinkle in a pinch of ground cinnamon.
- Add 1 oz canned coconut cream (or full-fat canned coconut milk).
- Pour in ¾ oz heavy cream and 2 teaspoons maple syrup or agave (adjust to taste).
- Cover and shake vigorously until the mixture is frothy and well combined.
- Optional: moisten the rim of the serving glass and dip in cinnamon sugar.
- Strain into the glass over fresh ice if desired and serve.
More Coffee Brunch Recipes
- Mint Mojito Coffee
- Sea Salt Coffee
- Classic Irish Coffee
- Horchata Latte
Ingredients
- 4 oz cold brew coffee (½ cup)
- 1 oz dark rum
- 1 oz Licor 43
- Pinch ground cinnamon
- 2 tsp maple syrup or agave (or more to taste)
- 1 oz coconut cream or full-fat canned coconut milk
- ¾ oz heavy cream
- Ice, as needed
- Cinnamon sugar mixture to rim serving glass (optional)
Instructions
- Add ice to a cocktail shaker and pour in the cold brew, rum, and Licor 43. Add a pinch of cinnamon, coconut cream, heavy cream, and your chosen sweetener.
- Cover and shake until frothy. Optionally rim the glass with cinnamon sugar, then strain the cocktail into the glass and serve over fresh ice if desired.
Notes
Ingredient tips:
- Aged or dark rum is recommended, but light or spiced rum are fine substitutes.
- Other liquor alternatives: Bourbon (Easy Kentucky Coffee), Whiskey (Irish Coffee), or Tequila (Mexican Coffee).
- Use unsweetened canned coconut cream or full-fat canned coconut milk. Do not substitute cream of coconut, which is sweetened.
Nutrition
Nutrition information is an approximation.
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