I recently tried an Irish Coffee Creamer Recipe that I simply adore. I blend heavy cream, whole milk, sweetened condensed milk, instant coffee, and chocolate syrup with hints of vanilla and almond extracts for a unique twist. It’s a gluten free treat that adds flair to my breakfast routine.

Jump to Recipe

I first got hooked on this Bailey’s non-alcoholic Irish Cream coffee idea when I realized i could mix together my favorite creamy ingredients to create something totally unique. I blend 1 cup heavy cream with 1 cup whole milk and add 1/2 cup sweetened condensed milk to give it a rich texture.

Then, i throw in 2 teaspoons of instant coffee powder and a couple of tablespoons of chocolate syrup for that unexpected kick. I also mix in a teaspoon of vanilla extract, a 1/2 teaspoon of almond extract, and a pinch of salt to round out the flavors.

I’ve always loved experimenting with recipes that remind me of homemade white chocolate mocha or vanilla bean coffee creamer, and this one is right up that alley. Its a great mix for anyone looking to upgrade their morning brew into something fun and new.

Enjoy experimenting with it and make it your own!

Why I Like this Recipe

I like this recipe because it’s super simple and really quick to make. I love that I just mix everything together and it transforms my morning coffee into something extra special. I also really like the mix of flavors – the coffee, chocolate and hints of vanilla and almond create a rich taste that adds a cozy vibe to my mornings. And since it’s gluten free, i never have to worry about feeling left out if i have any sensitivities, which makes it even more perfect for me.

Ingredients

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Heavy cream adds a luxuriously smooth texture and high fat content, making it super creamy.
Whole milk supplies protein and calcium while lending a mellow, balanced taste thats hard to beat.
Sweetened condensed milk infuses extra sweetness and thickness thanks to its loaded sugar content.
Instant coffee powder packs a bold coffee kick with a tiny caffeine burst for flavor.
Chocolate syrup delivers a rich cocoa note with sugary sweetness that amplifies the dessert vibe.
Vanilla extract brings an aromatic, subtle sweetness that really ties the flavors together.
Almond extract offers a nutty punch; a little goes a long way for taste.
A pinch of salt sharpens and balances every flavor, even though it adds no real nutrition.

Ingredient Quantities

1 cup heavy cream

1 cup whole milk

1/2 cup sweetened condensed milk

2 teaspoons instant coffee powder

2 tablespoons chocolate syrup

1 teaspoon vanilla extract

1/2 teaspoon almond extract

A pinch of salt

How to Make this

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1. Pour the heavy cream, whole milk, and sweetened condensed milk into a medium saucepan and stir them together.

2. Sprinkle in the instant coffee powder while stirring to help it dissolve evenly.

3. Warm the mixture on low heat and whisk constantly, but dont let it boil.

4. Once warm, mix in the chocolate syrup, vanilla extract, almond extract, and add a pinch of salt.

5. Continue stirring for about 2 minutes until everything is well combined.

6. Remove the pan from heat and let it cool for a few minutes.

7. Pour the mixture into a clean jar and let it chill in the refrigerator until it’s completely cold.

8. Give the jar a good shake before using, to remix any ingredients that might have settled.

9. Add a couple of tablespoons to your coffee or serve it over ice.

10. Enjoy your homemade non alcoholic Irish coffee creamer and store any leftovers in the fridge.

Equipment Needed

1. Medium saucepan
2. Measuring cups
3. Measuring spoons
4. Whisk
5. Stirring spoon
6. Clean jar with lid
7. Stove
8. Refrigerator

FAQ

Q: Is this recipe really non alcoholic?

A: Yup, its completely non alcoholic so its perfect if youre looking for a booze free option for your coffee.

Q: How long can I store it in the fridge?

A: You can keep it in an airtight container in the fridge for about a week, just give it a stir before using cuz the ingredients might separate a bit.

Q: Can I use it for more than just coffee?

A: Sure, its great in hot chocolate, on ice cream or even in a creamy smoothie; just experiment and have fun.

Q: Do I have to use heavy cream and whole milk?

A: They really help give the recipe its smooth texture, but if you need a substitute you could try using half and half though it might change the flavor a bit.

Q: Can I adjust the amount of chocolate syrup?

A: Absolutely, if you like it more chocolaty you can add a bit more, just be sure to mix it well so the flavor comes through evenly.

Bailey’s Non Alcoholic Irish Cream Recipe For Coffee Substitutions and Variations

If you dont have heavy cream, you can try using coconut cream instead though it gives a slight coconut taste or half-and-half if you want a lighter option.
For whole milk, almond milk is a solid substitute if you’re looking for something dairy free, or even soy milk would work fine.
If you can’t find sweetened condensed milk, mix evaporated milk with about 1/4 to 1/3 cup of sugar and simmer it down a bit until it thickens.
Instead of instant coffee powder, you can use a really strong brewed espresso and let it cool down. It may be a bit more watery though so adjust other liquids accordingly.
When you’re low on chocolate syrup, a mix of cocoa powder with a little extra sugar dissolved in warm water can get the job done, even if its not exactly the same consistency.

Pro Tips

1. Make sure you use low heat and keep stirring all the time so the cream and coffee dont burn or get lumpy
2. Be careful not to let it boil – just warming it up slowly is the best way to keep the flavors smooth
3. Let the mixture cool down completely in the fridge before using; this gives the flavors time to mesh together properly
4. Give the jar a really good shake right before you use it so all the settled bits get mixed back in evenly

Bailey's Non Alcoholic Irish Cream Recipe For Coffee

Recipe by Sam Ecclestone

0.0 from 0 votes

I recently tried an Irish Coffee Creamer Recipe that I simply adore. I blend heavy cream, whole milk, sweetened condensed milk, instant coffee, and chocolate syrup with hints of vanilla and almond extracts for a unique twist. It's a gluten free treat that adds flair to my breakfast routine.

Servings

servings

Calories

430

kcal

Equipment: 1. Medium saucepan
2. Measuring cups
3. Measuring spoons
4. Whisk
5. Stirring spoon
6. Clean jar with lid
7. Stove
8. Refrigerator

Ingredients

1 cup heavy cream
1 cup whole milk
1/2 cup sweetened condensed milk
2 teaspoons instant coffee powder
2 tablespoons chocolate syrup
1 teaspoon vanilla extract
1/2 teaspoon almond extract
A pinch of salt

Directions

Pour the heavy cream, whole milk, and sweetened condensed milk into a medium saucepan and stir them together.
Sprinkle in the instant coffee powder while stirring to help it dissolve evenly.
Warm the mixture on low heat and whisk constantly, but dont let it boil.
Once warm, mix in the chocolate syrup, vanilla extract, almond extract, and add a pinch of salt.
Continue stirring for about 2 minutes until everything is well combined.
Remove the pan from heat and let it cool for a few minutes.
Pour the mixture into a clean jar and let it chill in the refrigerator until it's completely cold.
Give the jar a good shake before using, to remix any ingredients that might have settled.
Add a couple of tablespoons to your coffee or serve it over ice.
Enjoy your homemade non alcoholic Irish coffee creamer and store any leftovers in the fridge.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.