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This Starbucks copycat recipe may be even better than the real thing, trust me! It’s made with classic cold brew coffee that’s combined with an easy homemade Irish simple syrup and topped with sweet cream cold foam. It takes just 10 minutes to make and is a little sip of heaven.
The luscious flavors of Irish cream swirl together with perfectly smooth cold brew coffee. The drink is topped off by soft and fluffy sweet cream cold foam and a dusting of cocoa powder.
Ingredients for this recipe
- Cold Brew Coffee (here is my own recipe for homemade cold brew)
- Chocolate Syrup
- Water
- Vanilla Extract
- Almond Extract
- Heavy Cream
- Sweetened Condensed Milk
- Cocoa Powder
Reasons to love this recipe
It’s easy. If you can access a spoon and a whisk, you can make it!
It’s cheaper than the drive thru. An entire batch of homemade cold brew coffee with Irish Cream cold foam costs about what three trips to Starbucks would.
This recipe starts with my perfect homemade cold brew coffee recipe. It’s so easy, you’ll feel like a seasoned Starbucks barista after the first sip.
How to make Irish Cream Cold Foam at Home
- Make the vanilla sweet cream. This is how my pistachio cream cold brew starts, too.
- Make the Irish Cream syrup. It’s just a simple syrup made from chocolate syrup, water, vanilla and almond extracts.
- Flavor the cold brew coffee. With the homemade Irish cream simple syrup. Or a few pumps of store-bought Irish Cream syrup if you prefer!
- Whip the sweet cream into cold foam. In a NutriBullet or Ninja Blender or any other blender you have at home. This turns the vanilla sweet cream into cold foam!
- Top the coffee with cold foam. And then a sprinkle of cocoa powder!
What does Irish Cream taste like?
Homemade Irish Cream syrup is easier than you can imagine! The main flavors of traditional Irish Cream are chocolate, vanilla, and toasty nuts. These are often mixed with fresh cream and Irish whiskey to get the full effect!
To recreate those flavors without buying a fancy coffee syrup, I made a quick and easy Irish Cream simple syrup that’s nutty and chocolatey and vanilla-y. Of course – if you have Irish Cream flavored syrup on hand, feel free to use that in this recipe.
How to store leftover sweetened condensed milk
This recipe only calls for ½ cup of sweetened condensed milk. A little less than half of a standard 12 ounce can. Now, the recipe could easily be doubled to accommodate the use of a full can Or! The leftover sweetened condensed milk can be frozen!
That's right, frozen! Simply pour the leftovers in a freezer-safe zip-top bag, label it, and freeze for up to six months. Condensed milk does not freeze totally solid due to the high sugar content, but it is still preserved!
More Homemade Cold Foam Recipes
- Cold Brew Coffee with Vanilla Sweet Cream Cold Foam
- Pumpkin Cream Cold Foam Cold Brew
- Peppermint Mocha Cold Foam
- Cold Brew Coffee with Salted Caramel Cold Foam
Irish Cream Cold Foam Cold Brew Coffee
Equipment
- Small Saucepan
- NutriBullet or Ninja Blender (optional)
Ingredients
For the Sweet Cream Cold Foam:
- 1 cup heavy whipping cream
- ½ cup sweetened condensed milk
- 2 tsp. vanilla extract
For the Homemade Irish Cream Syrup:
- ¼ cup chocolate syrup
- ½ cup water
- 1 tsp. vanilla extract
- ¾ tsp. almond extract (using 1 tsp. will make for a nuttier tasting syrup)
For the Cold Brew Coffee with Cold Foam:
- 12 ounces cold brew coffee concentrate
- 4-6 ounces cold water optional
- Cocoa powder for serving
Instructions
For the Sweet Cream Cold Foam:
- Whisk together the heavy cream, sweetened condensed milk, and vanilla extract until smooth. Place in the refrigerator until ready to use.
For the Homemade Irish Cream Syrup:
- In a small saucepan set over medium-low heat, whisk together the chocolate syrup, water, vanilla extract, and almond extract until smooth. This simple syrup recipe will come together so quickly, as there is no sugar that needs to be dissolved!
- Remove from heat and set aside until ready to use.
For the Cold Brew Coffee with Cold Foam:
- Add 1 – 2 tablespoons of the Irish cream syrup to a tall glass filled with ice. Top with the cold brew coffee and water, if using, and stir to combine.
- In a a small blender (or with a whisk) pulse ¼ - ½ cup of the sweet cream for 5 seconds, or until fluffy and thick. Voila! Sweet cream cold foam!
- Top the iced coffee with the sweet cream cold foam and sprinkle with a dusting of cocoa powder before serving.
Notes
- Leftover sweet cream can be store in the refrigerator for up to five days. (It also makes a delicious coffee creamer without being whipped!)
- Leftover Irish Cream simple syrup can be store in the refrigerator for up to two m
Ann says
Going to have to try this!