Starbucks Irish Cream Cold Brew

Ingredients

• 60 mldouble cream
• 15 gicing sugar
• 2–4 pumpsIrish cream syrup
• to tastecold brew coffee
• to tasteice
• to tastecocoa powder, for dusting
• 200 gsugar
• 240 mlwater
• 5 mlvanilla extract
• 2.5 mlalmond extract
• 5 gcocoa powder

Instructions

1. 1

   Whip the cream

   Put the double cream and icing sugar in a chilled bowl. Whip until the cream just holds its shape.

2. 2

   Prepare the glass

   Fill a tall glass with ice and add 2 pumps of Irish cream syrup.

3. 3

   Pour the coffee

   Add cold brew coffee until the glass is three-quarters full.

4. 4

   Finish the drink

   Spoon the whipped cream over the coffee and dust with cocoa powder.

5. 5

   Make the syrup

   To make Irish cream syrup, bring the sugar and water to the boil, then take the pan off the heat. Add the vanilla extract, almond extract and cocoa powder, and whisk until combined. Pour into a bottle and store in the fridge.

What is Irish cream cold brew?

It is an iced coffee drink made with cold brew, flavoured syrup and a layer of whipped cream. This American café-style version takes its cue from seasonal Irish cream drinks, using vanilla, almond and cocoa in the syrup.

The cold coffee keeps the drink refreshing, while the cream and cocoa add a smooth, dessert-like finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 2g protein, 20g carbs, 12g fat.

The recipe's stated nutrition per serving is 200 kcal, with 2 g protein, 20 g carbohydrate and 12 g fat. The syrup and icing sugar contribute carbohydrate, while the double cream provides most of the fat; pair the drink with a piece of fruit or a plain snack if you want a more balanced break.

The syrup ingredients

Sugar and water: these form the simple syrup base. Bring them to the boil before adding the flavourings.

Vanilla, almond and cocoa: whisk them into the hot syrup off the heat so they combine without needing further boiling. The recipe makes more syrup than this single drink needs.

Whipping the cream

Cold cream: start with a chilled bowl and cold double cream to help it whip smoothly. Stop as soon as it holds its shape; it should still be soft enough to spoon over the coffee.

Icing sugar: it sweetens the cream and dissolves readily as you whip. Add it to the bowl with the cream from the outset.

Building the drink

Ice and syrup: put the ice in the glass first, then add 2 pumps of syrup as directed. If you prefer a sweeter drink, the ingredient list allows 2–4 pumps.

Cold brew: pour it to three-quarters of the glass, leaving room for the cream topping. Finish with cocoa for a light chocolate note.

Texture and finish

The cream should just hold its shape rather than becoming stiff or grainy. That gives it a soft, spoonable texture on top of the coffee.

Add the cream gently so it sits over the cold brew, then dust the surface with cocoa immediately before serving.

When to make the syrup

The stated 10 minutes covers the quick drink assembly, but the method also includes making a batch of syrup. You can prepare the syrup ahead and keep it chilled, then use it when you make the coffee.

If making it fresh, let the syrup cool before pouring it over ice so it does not warm the drink.

What to serve with it

Serve the cold brew on its own as a sweet afternoon coffee, or alongside a plain biscuit or lightly sweet pastry. A less-sweet accompaniment helps keep the drink's cream and syrup flavours in focus.

Because the drink is already rich and sweet, a simple snack is usually a better match than another heavily iced or chocolatey treat.

Recipe notes & tips

• Chill the bowl before whipping the double cream.
• Stop whipping as soon as the cream holds soft peaks.
• Start with 2 pumps of syrup and add more if you prefer a sweeter coffee.
• Leave room at the top of the glass for the cream.
• Let freshly made syrup cool before adding it to the iced drink.
• Dust the cocoa over the drink just before serving.

Variations

• More vanilla: Add a little extra vanilla extract to the syrup for a stronger vanilla note.
• Less sweet: Use 2 pumps of syrup and reduce the icing sugar in the cream.
• Dairy-free: Use a plant-based cream that can be whipped.
• Stronger cocoa: Add a slightly heavier dusting of cocoa on top.
• Decaffeinated: Use chilled decaffeinated coffee in place of the cold brew.

Common mistakes to avoid

• Overwhipping the cream: it can turn stiff or grainy; stop once it just holds its shape.
• Filling the glass too high: there will be no room for the topping; pour coffee only to three-quarters full.
• Adding hot syrup: it can warm the iced coffee; cool the syrup before using it.
• Using too much syrup at first: the drink can become overly sweet; begin with 2 pumps and adjust.
• Skipping the chill: warm cream takes longer to whip; start with a cold bowl and cream.

How to store

Keep homemade syrup in a sealed bottle in the fridge and use it while it remains fresh; the recipe does not specify a storage duration. Whipped cream and the assembled drink are best made just before serving, as the ice will dilute the coffee and the topping will soften.

Frequently asked questions