Irish Cream Cold Brew

Susannah Brinkley Henry

Enjoy a flavorful Irish Cream Cold Brew at home with cold brew coffee, Irish cream syrup and a sweet cold foam on top.

Course Non-Alcoholic Drink

Cuisine Irish

Prep Time 10

Cook Time 10

Total Time 20

Servings coffee

Calories 80kcal

Author Susannah Brinkley Henry

Ingredients

Irish Cream Syrup

½ cup sugar
½ cup water
¾ teaspoon unsweetened cocoa powder
¾ teaspoon instant espresso powder
1 teaspoon vanilla extract
1 teaspoon Irish whiskey optional

Irish Cream Cold Foam

½ cup whipping cream
1 tablespoon Irish cream liqueur or Irish cream syrup (see note)
1 tablespoon sugar

Irish Cream Cold Brew

10 ounces cold brew coffee
½ ounce Irish cream syrup
¼ cup Irish cream cold foam

Instructions

Irish Cream Syrup

In a small saucepan, heat sugar and water. Stir until sugar has dissolved. Turn off the heat.
Whisk in cocoa powder and espresso powder. Continue to whisk until completely dissolved and few or no lumps remain. Stir in vanilla extract and Irish whiskey.
With a fine-mesh strainer, strain into a jar or bottle.
Store in the fridge for up to one month.

Irish cream cold foam

Add whipping cream, Irish cream liqueur and sugar to a medium measuring cup or small mixing bowl.
Using a milk frother or hand mixer, whip the cream until all ingredients are combined and the mixture has thickened. It does not need to be as stiff as whipped cream.
Store in an airtight, food-safe container for up to 3 days. You make need to re-whip it if it settles.

Irish cream cold brew

Add ice to a 12-ounce glass. Top with cold brew coffee, leaving about an inch at the top of the glass for the cold foam.
Stir in Irish cream simple syrup to sweeten, if desired.
Spoon Irish cream cold foam over top.

Notes

In lieu of the Irish cream liqueur in the cold foam, you can use Irish cream simple syrup instead. Be sure to omit the sugar or it will be very sweet.

Nutrition

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