I haven’t tried the Irish Cream Cold Brew from Starbucks, but was immediately intrigued by the idea, so I decided to make my own today!

The Starbucks version is essentially cold brew with Irish cream flavored syrup, but I wanted to get more creative than that. We’re going to make our own high-protein Irish cream, froth it into a foam, and pour it over our cold brew!

Here’s everything you’ll need to make the Irish cream cold foam:

– 3/4 Cup Milk of your choice (I highly recommend Silk Protein [it’s not soy] and based the macros off that)
– 7g Sugar Substitute of choice (I Prefer Swerve)
– 7g @bowmar_nutrition Protein Frosted Cookie (or vanilla whey)
– 7g @bowmar_nutrition Protein Hot Chocolate (or chocolate whey)
– 1 Tsp Vanilla Extract
– 1/4 Tsp Almond Extract

Combine all of these ingredients and mix well. Use a frother for 30-60 seconds to turn this into a cold foam! If you don’t have a frother, you can furiously mix in a shaker bottle until it gets foamy.

I only used half of this homemade Irish cream for my drink, but you can use more or less depending on your tastes. The macros above reflect half the recipe.

NOTE: I don’t like my cold brew overly sweet. If you like a sweeter coffee, you may want to sweeten your cold brew to your usual liking first and THEN top with your Irish cream cold foam, since it doesn’t add a ton of sweetness throughout on its own.


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