This Irish Cream Cold Foam recipe is the latest and greatest Starbucks copycat recipe in my repertoire! Delicious cold brew coffee combines with an easy homemade cold foam recipe and the flavors of Irish cream in this delicious coffee drink.
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. A little sip of heaven!
Ingredients for this recipe:
- Cold Brew Coffee (find out how to make it yourself right here!)
- 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. Whisk together the whipping cream, sweetened condensed milk, and vanilla extract. Tada!
- 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!
Make the sweet cream. 
Make the Irish Cream syrup. 
Add the cold brew coffee and Irish Cream syrup to a glass. 
Whip the sweet cream into cold foam. 
Top the cold brew coffee with the cold foam. 
Dust with cocoa powder to serve.
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!
Other great coffee shop at home recipes!
- Salted Sweet Cream Cold Foam Cold Brew
- Pumpkin Cream Cold Foam Cold Brew
- Peppermint Mocha Cold Foam
- Honey Mint Simple Syrup
Irish Cream Cold Foam Cold Brew Coffee
Equipment
- NutriBullet or Ninja Blender
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:
- ½ 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 cup 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 NutriBullet (or other blender) pulse ¼ cup of the sweet cream for 6 – 8 seconds, or until fluffy and thick. Voila! Sweet cream cold foam!
- Top the iced coffee with the sweet cream cold foam and sprinkle with 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 weeks.
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