This Starbucks copycat Irish Cream Cold Brew is so good, you'll be craving an iced coffee in the middle of winter! This holiday drink has a homemade chocolatey Irish Cream syrup swirled into cold brew, and then topped with a cloud of vanilla sweet cream cold foam to make it extra creamy. It's then topped with a dusting of cocoa powder.
In a sauce pan on medium heat, pour in the water and bring it to a rolling boil. Add the sugar and stir until it's fully dissolved. Remove the simple syrup from heat and add the vanilla extract, almond extract, and cocoa powder. Whisk everything together to ensure there are no clumps of cocoa powder.
Set aside the Irish Cream Syrup cool. Once it has cooled, transfer the syrup to a clean, sanitized syrup dispenser.
Make the vanilla sweet cream cold foam by combining heavy cream, 2% milk, vanilla syrup (see recipe), and a pump of the Irish Cream Syrup. Froth the Irish Cream Cold Foam until it's thick and fluffy.
Pour the cold brew into a cup (with ice if desired). Add an ounce (two pumps) of the Irish Cream Syrup, and stir until it's fully combined. Then, pour ¼ - ½ cup of the Irish Cream Cold Foam over the top.
Sift the cocoa powder to garnish the cold foam and enjoy immediately.
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Notes
Substitute cocoa powder with chocolate syrup for the Irish Cream Syrup
Use pre-made bottled Irish Cream Syrup instead of making your own for a quick fix!