Microbial contamination of locally-made beverages is a significant challenge as these beverages can serve as sources for the transmission of potential pathogens. Hence, this study was carried out to determine the prevalence and antibiotic resistance profile of Escherichia coli in commercially-marketed kunun-zaki in Lafia, Nasarawa State, Nigeria. Forty (40) kunun-zaki samples were collected from ten (10) different locations and cultured aerobically using standard microbiological techniques. Antibiotic sensitivity testing was carried out using the modified Kirby-Bauer disc diffusion method while the iodometric method was used for the detection of βlactamase production. A total of 13 (32.5%) E. coli isolates were recovered from the cultured kunun-zaki. Although all the isolates were susceptible to augmentin, the isolates were resistant to trimethoprim-sulfamethoxazole (23.08%), chloramphenicol, amoxicillin, ofloxacin, and streptomycin (15.38% each), and sparfloxacin, ciprofloxacin, gentamicin, and pefloxacin (7.69% each). Analysis of the resistance profile of E. coli isolates showed that 5 (38.46%) were sensitive to all antibiotics, 5 (38.46%) were resistant to one antibiotic, 2 (15.38%) were resistant to 3 antibiotics, and 1(7.70%) was resistant to four antibiotics. Also, only 2 (15.38%) isolates were positive for β lactamase production. High prevalence of Escherichia coli in commercially-marketed kunun-zaki is a significant public health concern as this drink is directly ingested after purchase. Hence, producers of this beverage should be properly sensitized on hygienic ways to prevent microbial contamination during the production of kunun-zaki.