Coffee Cocktail Recipes: We Have the Best for You

By | October 9, 2020

Kick your evening up a notch with our delicious coffee cocktails options & keep the party going.

Best of Best Coffee Cocktail Recipes

Coconut Rum Nitro Coffee

By: Mimi Young


  • 3/4 c. cold brew concentrate
  • 1 c. cold coconut water
  • 2 T. spiced or coconut rum
  • 1 T. coconut sugar syrup (see recipe below)
  • 1 ea Whip-It! Nitro Coffee charger
  • Ice


  • Pour the cold brew concentrate, coconut water, rum, and syrup into a .5 ltr Whip-It! stainless steel cream dispenser.
  • Secure the head, fitted with a plain decorator tip, and swirl the bottle around to combine the liquids.
  • Screw on nitrogen charger, invert the dispenser, and shake well for about 10 seconds.
  • Angle the tip against the inside of a glass filled with ice and gently squeeze the lever to dispense.

Coconut Sugar Syrup:

  • 1 c. coconut sugar
  • 1 c. water
  • pinch of Kosher or sea salt
  • Place the ingredients in a saucepan and stir to combine.
  • Boil the mixture for 2 mins. on medium heat.
  • Remove from heat and transfer syrup into a clean glass bottle or jar. Refrigerate for up to 2 weeks.

Wake & Bake

by Sarah Ann Wollett , Luke’s Kitchen & Bar, Orlando, FL 



  • 1 oz singani 63
  • .75 oz tempus fugit creme de cacao
  • .5 oz boomsma cloosterbitter 
  • .5 oz espresso syrup
  • 4 oz cold brew
  • sweet cream float


  • Shake all ingredients,
  • Top with sweet cream float 

Skrew-ed Up Stout Affogato

It’s a coffee/dessert for when you have really worked hard on your fitness and great eating all week and want to treat yourself with an indulgent sweet and boozy treat.



  • 1 oz. Godiva Chocolate Liqueur
  • 1 oz. Skrewball Peanut Butter Whiskey
  • 1 oz. Hot Espresso
  • ½ cup Belching Beaver Peanut Butter Milk Stout
  • 1 ½ scoops vanilla ice cream
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  • Add one full scoop of vanilla ice cream to a coupe glass and set aside.
  • In a shaker tin, combine hot espresso and ½ scoop vanilla ice cream. Stir until ice cream begins to melt into the espresso.
  • Add chocolate liqueur, peanut butter whiskey and ice to shaker tin.
  • Shake vigorously and strain into the coupe glass around the scoop of ice cream.
  • Pour the milk stout into the coupe glass around the scoop of ice cream.
  • Garnish with chocolate shavings and a dusting of cocoa powder.
  • For this recipe, we used our house made vanilla ice cream from the Pechanga Bakery. You can substitute non-dairy ice cream.)

Source: (

Room for Cream


  • 2 oz whole milk
  • 1 oz cold brew concentrate*
  • 0.5 oz Foro Amaro
  • 0.5 oz Amaro Averna
  • 0.25 oz Bitter Truth Pimento Dram Liqueur


  • Combine all into shaker filled with ice. Shake and strain over a rocks glass with ice.

*Cold brew concentrate

  • Combine ground coffee (a little more fine than French press grind) with water in a 1:4 ratio. Rest at room temperature for 12-18 hours. Fine strain to remove all the solids. 
  • This cocktail can be enjoyed anytime, but it is specifically on the Sunday brunch menu at Bardstown Bourbon Company Kitchen & Bar as a weekend twist to your morning coffee.

Source: Brandon Habenstein, Beverage Director Bardstown Bourbon Company 

Café Picante Rum Cocktail


Irish Coffee Mug w/ sugar and chili rim

In Pyrex:

  • 4 oz coldbrew
  • .75 oz maharaja syrup (find the recipe here)
  • Heat for 1min in microwave.
  • 1 oz Oro
  • 1 oz roasted jalapeno infusion (see below)
  • Top with whipped cream and cinnamon.
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Roasted Jalapeño Infusion:

  • 5 Roasted jalapeños
  • 1 Bottle Montanya Platino Rum (750 ml)


Remove stems from all jalapeños. Remove seeds from four jalapeños. Finely dice in food processor. Add to Platino Rum and infuse for one week. Strain and decant.


Vanilla Coffee Martinis with Salted Cocoa Rims

By Sher Castellano.


  • 1 cup coffee, freshly brewed + chilled
  • 1 1/2 cups light canned coconut milk
  • 1 – 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 4 ounces vodka {optional}
  • handful ice
  • 1 tablespoon unsweetened cocoa or raw cacao powder
  • 1/4 teaspoon sea salt
  • orange wedge


  • In a cocktail shaker combine the coffee, coconut milk, maple syrup, vanilla and vodka with ice. Shake until frothy and set aside while you rim your martini glasses.
  • Mix together the cocoa and salt on a plate. Run an orange wedge around the top of each martini glass, then gently dip each glass in the cocoa rub.
  • Divide the martini mixture evenly into 4 glasses.

Note: coconut milk is really ideal to order to give these martinis a nice creamy texture, but if you don’t have any on hand any milk {dairy or non-dairy} will do. The salted cocoa rim brings the drink together, be sure not miss this step. Feel free to use as much or as little maple syrup as you would like, depending on how sweet you like your cocktails. Makes 4 drinks.


Espresso Martini


  • 0.6 oz Galliano Ristretto
  • 1 oz Vodka
  • 1 oz Espresso
  • 0.3 oz Simple syrup

Garnish: 3 Coffee beans


  • Shake all ingredients and fine strain into a pre-chilled glass

Source: Galliano

Horchata Cold Brew

Recipe courtesy of San Diego’s Breakfast Republic

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Serves 1


  • 4 oz. nitro cold brew (or regular cold brew)
  • 2 oz. horchata vodka
  • 2 cinnamon sticks


  1. Add horchata vodka to pint glass with ice.
  2. Fill the remainder of the glass with the cold brew.
  3. Garnish with cinnamon sticks and serve.

This is a great brunch cocktail for those watching their calorie intake and want something a little different. It’s the perfect dose of SoCal flare, featuring vodka horchata indicative of the area’s south-of-the-border flavors.


Pursuit of Happiness


  • 1 oz Redmont Vodka
  • 1 oz Jameson Cold Brew Whiskey
  • 1.5 oz Homemade Pumpkin Spice Syrup*
  • 1 oz Coconut Milk
  • Dairy free caramel whipped cream


  • Put all ingredients over a mixing tin and add ice. Shake for about 5 seconds.
  • Pour into an Irish coffee mug over ice. Top with whipped cream and shaved chocolate.

Recipe for Pumpkin Spice syrup*:

  • 1 cup Pumpkin puree
  • 2 cups light brown sugar
  • 2 cups water
  • 1 tsp vanilla extract
  • 2 cinnamon sticks
  • 7-star anise
  • Pinch of cloves
  • Pinch of all spice

Add all ingredients into a saucepan. Cook over medium heat. Bring to a boil. Turn down to low heat and let it simmer about five minutes. Remove from heat and store in glass jar.

Source: Satterfield’s The Birmingham restaurant and bar

Galliano Hot Shot


  • 0.5oz of Galliano L’Autentico
  • 0.5oz of Hot Espresso
  • 0.5ozl of Cream


  • Layer ingredients in the given order in a shot glass.

Source: Galliano

Enjoy a break these coffee cocktail Treats.

The Content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.

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