Nicaraguan Coffee Rum Flip
A rich and creamy rum flip cocktail with an aromatic coffee twist, perfect for an after-dinner indulgence. This recipe, ready in about 8 minutes, brings together aged rum, cold brew coffee, egg yolk for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 280 calories and feeds 1, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 oz aged rum
- 1 oz cold brew coffee
- 1 whole egg yolk
- 1/2 oz simple syrup
- 1 oz heavy cream
- for garnish grated dark chocolate
The coffee makers we’d brew this with → Best Coffee Makers in 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Crack 1 whole egg yolk into a cocktail shaker without ice. Add 1.5 oz aged rum, 1 oz cold brew coffee, 1/2 oz simple syrup, and 1 oz heavy cream.
- Step 2: Dry shake vigorously for 20 seconds to emulsify the egg and cream.
- Step 3: Add ice cubes to the shaker and shake again for 15 seconds until well chilled and slightly frothy.
- Step 4: Double strain into a chilled coupe glass to remove any solids.
- Step 5: Garnish by grating a small amount of dark chocolate over the foam surface.
