If you’ve read any bio of mine on any social media account, then it’s apparent that I am a self-proclaimed iced coffee fanatic. This, however, is new. I wasn’t always this way. But, I enrolled in my masters and – just like that – suddenly I have a caffeine addiction.

It began gradually, as it always does. My segue into the realm of caffeine started out innocently with mochas and cappuccinos and lattes. I became more bold and began to order additional espressos in my lattes. Eventually I switched scenes from hot drinks to cold, and began to order iced caramel macchiatos and the Irish cream cold brew (it’s heavenly).

As a student, I was treading a dangerous line between my chequing account and my ability to remain partially awake and enthused in a morning lecture. For a while, I began to purchase pre-made cold brew from the grocery store. I was never the biggest fan of these concoctions for a few reasons. For starters, the taste didn’t quite satisfy me the way an overly priced bevie would from my school’s barista. Also, one time I got to the bottom of the jug and noticed a very unappealing film plaqued onto the base, and I had nightmares for weeks.

I had a relapse. I began to visit my school’s barista so often that she began to know my name and order. A part of me was slightly embarrassed, but mostly proud. It’s like being nominated as most likely to be on a reality tv show in your high school yearbook cause it insinuates you’re well known, and as far as I’m concerned, a barista knowing your name and order is the university equivalent of such a nomination.

Now that I was slightly accustomed to cold brew coffee, I came up with a new game plan. I was smarter this time. Upon hours of research, I determined that the cheapest drink from Starbucks was to order a double espresso over ice in a venti cup with coconut milk and cinnamon on top. On occasion (usually if I was fortunate enough to receive a Starbucks gift card in the mail – thanks mom), I would order an Irish cream cold brew as a treat.

Fast forward to quarantine…. ahh the struggles. I found myself in a rut again trying to get my caffeine intake, but this time I couldn’t go to Starbucks. I mean, I guess technically I could. But, given the current pandemic I just won’t. Before I came home, and quarantine wasn’t yet official, I had asked my parents to purchase a french press. This was me preparing for life as we know it.

During quarantine, I’ve had a lot of time and practice to really master the art of the french press. I think I can confidently say my cold brew coffee would now be barista certified.

The creamers are where I struggle. I have a hard time finding a creamer that I truly enjoy. In lockdown, I’ve tried a vanilla bean creamer, almond milk, and cashew milk – always with cinnamon. On a grocery haul, I asked my parents to pick up a caramel creamer, but the store didn’t carry one. Instead, they came back with an Irish creme creamer. Stunned, and a bit perplexed, I hadn’t a clue how to use it in my coffee or whether I would enjoy it.

I remembered my old, early morning friend, the Irish cream cold brew from Starbucks. I took to the internet to see how the baristas made the drink, and it didn’t look too hard – and spoiler it’s not.

The next morning as I poured my cold brew, I challenged myself to make a copy cat recipe for the Starbuck’s Irish Cream Cold Brew. Believe it, or not, I did it. So, if you made it this far, thank you for listening to my cold brew struggles. Atlas, here is the quick and easy recipe that you might have already seen on my Instagram.

What You’ll Need:

  • Ice
  • Cold Brew Coffee
  • Cinnamon
  • Bailey’s Irish Creme Creamer (or another brand)

How to Prepare:

  • In a glass, add the ice and pour the cold brew over top approx. 3/4 from the top. Tip – I prepare my cold brew ahead of time and store in a mason jar in the fridge.
  • To whip the creamer, I added 2/3 cup (for two servings) into a food processor (Yes, I’m weird – you can use a blender or milk frother or mixer, literally whatever floats your boat). Pulse for approx. 2-5 minutes or until the cream is stiff and fluffy.
  • Pour the fluffy creamer over top of the cold brew and sprinkle with some cinnamon on top.

Voila! Easy as pie – even though pie is actually quite difficult to make, but I swear this is so so easy. I’d love to see any recreations of this drink. Share your thoughts with me in the comments or on Twitter. Oh, and before I forget – if you have a creamer you’re in cahoots with, please do let me know! That is all for now.

With love,



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s