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This iced Irish cream coffee is a fun riff off traditional Irish cream coffee, but non-alcoholic, dairy-free, and refined sugar-free.
Irish cream coffee is a sweet coffee that combines coffee, sugar, and cream liqueur (like Bailey’s). To replicate the flavor profile of this, but without dairy or alcohol, I use a blend of sweet coconut yogurt, coconut sugar, and a touch of both cocoa powder and vanilla.
Iced Irish Cream Coffee Ingredients + Notes
- Milk or non-dairy milk: I use my house blend milk. It’s super creamy, froths up well, and has a similar mouthfeel to dairy.
- Espresso or cold brew: I highly recommend going with an espresso shot.
- Coconut yogurt: Use a creamy, sweet coconut yogurt with minimal tanginess (don’t use any Greek-style yogurt). Cocojune plain yogurt is my favorite – it’s so perfect for this coffee drink. The flavor profile is sweet, smooth, and has very minimal tang. If you’re not dairy-free, swap the yogurt out for equal parts (by volume) of heavy cream.
- Coconut sugar: I love the caramel notes the coconut sugar adds to this drink. That said, brown sugar would taste equally good.
- Cocoa powder: Use any Dutch-process cocoa powder.
- Ground vanilla or vanilla paste: Beyond Good is the brand I get my ground vanilla from, and Nielsen Massey is my go-to for vanilla paste.
- Diamond Crystal kosher salt
A Few Notes
- Leaving this note here again, because I cannot stress how important this is. Use a creamy, sweet coconut yogurt with minimal tanginess (don’t use any Greek-style yogurt) – tangy coffee is just not a good. If you’re not dairy-free, swap the yogurt for equal parts (by volume) of heavy cream.
- Instead of blending everything together, you can froth everything but the espresso together, pour the milk mixture over ice, and then pour it over the espresso. I’ve been doing this lately simply to avoid having to clean my blender.
Can’t wait for you to make this coffee! Please leave a starred rating and review, love hearing your feedback!
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Iced Irish Cream Coffee
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 serving 1x
- Category: Drinks
- Cuisine: Irish
Description
This iced Irish cream coffee is a fun riff off traditional Irish cream coffee, but non-alcoholic, dairy-free, and refined sugar-free.
Ingredients
- 1 scoop (30g) Coffee Ka’Chava (optional, I typically make it without)
- 1/2 cup (100g) milk or non-dairy milk (I used my house blend milk)
- 1/4 cup (62g) coconut yogurt*
- 35g espresso or cold brew
- 2 tbsp (15g) coconut sugar (sub with brown sugar)
- 1/2 tsp cocoa powder
- 1/4 tsp ground vanilla or vanilla paste
- 1/8 tsp Diamond Crystal kosher salt
Instructions
- Add all the ingredients to a high-powered blender and blend on high for 1 minute, or until smooth and creamy. Pour over a cup filled with ice and enjoy!
Notes
*Use a creamy, sweet coconut yogurt with minimal tanginess (don’t use any Greek-style yogurt). if you’re not dairy-free, swap the yogurt out for equal parts (by volume) of heavy cream.