Irish Cream Cold Brew Recipe

There’s something about this drink that hits different in late December. Like… cold outside, blanket on, holiday music barely playing in the background, and you’re sipping this creamy, slightly boozy-tasting (but not boozy) coffee like it’s a tiny act of rebellion. It’s cold, it’s smooth, and it somehow feels cozy even with ice.

I started making my own after realizing I couldn’t keep justifying the $6+ every time I passed a Starbucks. Plus — hot take — the homemade version? Kinda better. You can tweak the sweetness, make the foam thicker, and yeah, pile on a little more cocoa dust than they’d ever give you

Jump to Recipe

Why You’ll Love It

• Done in 5 minutes — seriously
• Tastes like dessert without being full-on dessert
• That cold foam? Like whipped magic
• You can make it stronger, sweeter, or lighter — totally your call
• No weird syrups if you don’t want ’em
• Looks fancy. Effortless energy.

Ingredients

• 8 oz cold brew coffee or iced coffee
• 1½ tbsp Irish cream syrup (store-bought or homemade)
• ¼ cup 2% milk (or half & half if you want it creamier)
• 1½ tsp vanilla syrup
• Dash of unsweetened cocoa powder
• Ice (optional but makes it hit harder)

How to Make Irish Cream Cold Brew

1. Start with your cold brew: Pour 8 oz of cold brew or iced coffee into a tall glass. Add in your Irish cream syrup and give it a quick stir. Doesn’t need to be perfect — just combine.
2. Make the cold foam: In a separate cup or glass, add the milk and vanilla syrup. Use a handheld frother to whip it up until it’s thick and pillowy — like soft whipped cream but lighter. No frother? Throw it in a mason jar and shake like you’re mad at it.
3. Add ice (if you want it): This part’s optional, but it really brings the coffee to life. A few cubes is all it takes. More if it’s hot out or you’re committing to the “cold” in cold brew.
4. Layer on that cold foam: Slowly — and I mean slowly — pour the foam over your coffee. Watch it float like a little cloud. This part makes it feel café-level legit.
5. Sprinkle the cocoa: Grab that cocoa powder and do a quick dusting on top. You can even use a mini sieve if you’re feeling extra. Adds a hint of chocolate without making it sweet.
6. Taste and adjust: Give it a sip. Want more Irish cream? Add a splash. Too sweet? Dial it back next time. Make it yours.

Common Mistakes and How to Dodge Them

• Using hot coffee: Nope. It melts the foam and ruins the vibe. Chill it first or use store-bought cold brew.
• Skipping the foam step: The cold foam makes this drink. Don’t just toss milk in and stir — you’ll be disappointed.
• Using the wrong cocoa: Use unsweetened cocoa powder — not hot chocolate mix. Trust me, they’re not the same.
• Too much syrup: It’s easy to go overboard. Irish cream syrup is strong, so start small and work your way up.
• Not adjusting to taste: Everyone’s sweet tooth is different. Sip and tweak until it feels right for you.

Storage and Reheating

• Fridge: You can mix the coffee + syrups ahead of time and store in the fridge. Just make the foam fresh before serving.
• Freezer: Eh, not really freezer-friendly. Foam doesn’t freeze well.
• Reheating: Not a hot drink. If you want hot Irish cream coffee, make that a separate recipe.

Frequently Asked Questions

• What is Irish cream syrup?
  It’s a non-alcoholic coffee syrup that tastes kinda like Baileys — creamy, smooth, slightly nutty.
• Can I use a different milk?
  Yep! Oat milk, almond milk, whole milk — they all froth a little differently, but they’ll work.
• What if I don’t have a frother?
  Mason jar + shake. Or use a whisk and a bit of arm strength.
• Can I make this decaf?
  Totally. Just use decaf cold brew or iced decaf.
• Can I make it vegan?
  Yes! Use a non-dairy milk and check that your syrups are dairy-free.

Nutrition Facts (Per Serving)

• Calories: 121 kcal
• Total Fat: 4g
• Saturated Fat: 2g
• Cholesterol: 12mg
• Sodium: 50mg
• Potassium: 200mg
• Total Carbohydrate: 15g
• Dietary Fiber: 0g
• Sugars: 13g
• Protein: 2g