I perfected an iced coffee with Kahlua and Bailey’s for my Bailey’s Drink Recipes, and a single unexpected twist in the ingredients makes this one stand out.

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Iced coffee with Baileys is my go to when I need a grown up caffeine fix. It’s smooth, creamy and a touch sweet, the Irish cream rounding out the coffee notes in a way that makes you want to take another sip.

I love using cold brew for the bold base and of course Baileys Irish Cream for that velvet finish. I’ve shared a few Baileys Recipes before but this one keeps sneaking back into my rotation, it’s right up there among my favorite Boozy Drinks.

Try it when you need something a little bit naughty and very refreshing.

Ingredients

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Coffee: strong brew adds antioxidants, almost zero calories, bitter, slightly acidic, wakes you up
Kahlua: Coffee liqueur, sugary and boozy, adds carbs and calories, sweet coffee flavor
Baileys: Creamy Irish liqueur, adds fat and sugar, rich mouthfeel, its not exactly healthy
Milk or half and half: gives creaminess, protein, fat varies by choice, balances bitterness
Simple syrup or sugar: brings sweetness, pure carbs, boosts calories, dissolves easily in cold drinks
Whipped cream: optional topping, adds fat and sugar, makes drink dessert like, very indulgent
Chocolate shavings: garnish adds cocoa bitterness, tiny antioxidants, mostly flavor not nutrition

Ingredient Quantities

6 oz chilled strong coffee or cold brew (about 180 ml)

1 1/2 oz Kahlua (45 ml)

1 1/2 oz Baileys Irish Cream (45 ml)

2 oz milk or half and half (60 ml)

1 tsp simple syrup or granulated sugar, more if you like sweeter

Ice cubes

Whipped cream for toping (optional)

Chocolate shavings or cocoa powder for garnish (optional)

Whole coffee beans for garnish (optional)

How to Make this

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1. Fill a tall glass with ice so it chills while you prep the drink.

2. If your coffee isnt already cold, brew a strong batch and chill it quickly in the fridge or use cold brew; you want about 6 oz (180 ml) of chilled strong coffee or cold brew.

3. In a cocktail shaker or another jar with a tight lid add 1 1/2 oz (45 ml) Kahlua, 1 1/2 oz (45 ml) Baileys Irish Cream, 2 oz (60 ml) milk or half and half and 1 tsp simple syrup (or sugar).

4. If you only have granulated sugar, dissolve it first in a splash of warm coffee or make a quick simple syrup by heating equal parts sugar and water until it dissolves, then cool it.

5. Pour in the 6 oz chilled coffee, secure the lid and shake hard for 10 to 15 seconds to chill and slightly froth the mix. If you dont have a shaker, stir vigorously in a mixing glass with ice.

6. Taste and adjust sweetness or creaminess now add more simple syrup or milk if you like it sweeter or creamier.

7. Dump the ice from your pre-chilled glass if you want less dilution, then fill it with fresh ice and strain the shaken coffee mixture over the ice.

8. Top with a dollop of whipped cream if you want it extra decadent.

9. Garnish with chocolate shavings or a dusting of cocoa powder and a couple whole coffee beans for looks. Serve right away and enjoy.

Equipment Needed

1. Tall serving glass (highball or Collins), chilled with ice
2. Cocktail shaker or a jar with a tight lid
3. Jigger or measuring spoons (plus a measuring cup for the 6 oz coffee)
4. Fine mesh strainer or cocktail strainer
5. Long spoon or small whisk for dissolving sugar and stirring
6. Coffee maker or cold brew pitcher (or pre-chilled strong coffee)
7. Ice trays or ice scoop and a fridge to chill things
8. Microplane or vegetable peeler and a small spoon for chocolate shavings and garnish

FAQ

Can I make this drink without alcohol? A: Yes, easily. Swap Kahlua for chilled strong coffee or coffee syrup and use a non alcoholic Irish cream or sweetened cream (or just milk plus a splash of vanilla), youll still get the creaminess and coffee flavor.

What kind of coffee should I use? A: Use a strong brewed coffee or cold brew for best flavor, the recipe calls for about 6 oz (180 ml). If using regular brewed coffee make it stronger than usual so the booze and milk dont dilute the taste.

Can I make this ahead or batch it for a party? A: Yep. Mix the coffee, Kahlua and Baileys in advance and chill. Add milk and ice only when serving so it stays cold and not watered down.

How do I stop the drink from separating or curdling? A: Use cold ingredients and stir or shake well, Baileys helps stabilize the mix. Avoid very acidic or hot coffee and dont add citrus or strong liquor that can make cream split.

How sweet is it and can I change the sweetness? A: It should be mildly sweet with 1 tsp simple syrup, but add more to taste or swap for flavored syrup. If you want less sugar just skip the syrup, the Kahlua and Baileys add some sweetness already.

Any garnish or variation ideas? A: Top with whipped cream, chocolate shavings or a dusting of cocoa powder, whole coffee beans look nice too. For a lighter version use skim milk or almond milk, for richer use half and half or a splash of heavy cream.

Iced Coffee With Kahlua And Bailey’s Recipe Substitutions and Variations

6 oz chilled strong coffee or cold brew: swap with 2 shots cooled espresso diluted with 4 oz water for a bolder, less bitter cup, or use decaf cold brew if you want no caffeine.
1 1/2 oz Kahlua: try 1 1/2 oz Tia Maria or another coffee liqueur, or use 1 tbsp coffee syrup plus 1/2 oz dark rum for a similar sweet coffee kick, or for non alcoholic use 1 tbsp strong coffee concentrate + 1 tsp molasses.
1 1/2 oz Baileys Irish Cream: substitute with RumChata or Amarula for a different creamy flavor, or go non alcoholic with 1 1/2 oz heavy cream mixed with 1 tsp vanilla and 1/2 tsp cocoa.
2 oz milk or half and half: swap for oat milk for extra creaminess, almond milk for a lighter note, or full fat coconut milk if you want a richer, slightly tropical twist.

Pro Tips

1) Chill everything first, even the glass, it keeps the drink strong instead of watered down. If you rush and use warm coffee youll get a flat, weak tasting cocktail.

2) Freeze leftover strong coffee into ice cubes and use those instead of plain ice, they melt and keep the flavor. Trust me, regular ice will dilute all your hard work.

3) Shake harder and longer than you think, 12 to 15 seconds will give a nice light froth and blend the cream liqueurs better. If you want it extra creamy try a splash of heavy cream instead of milk but go easy or it gets cloying.

4) Make simple syrup ahead so sweetness is smooth, or dissolve granulated sugar in a tiny bit of warm coffee first. For garnish warm a spoon then grate chocolate over the whipped cream for prettier shavings, and use whole beans only for aroma not to eat.

Iced Coffee With Kahlua And Bailey's Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I perfected an iced coffee with Kahlua and Bailey’s for my Bailey’s Drink Recipes, and a single unexpected twist in the ingredients makes this one stand out.

Servings

servings

Calories

340

kcal

Equipment: 1. Tall serving glass (highball or Collins), chilled with ice
2. Cocktail shaker or a jar with a tight lid
3. Jigger or measuring spoons (plus a measuring cup for the 6 oz coffee)
4. Fine mesh strainer or cocktail strainer
5. Long spoon or small whisk for dissolving sugar and stirring
6. Coffee maker or cold brew pitcher (or pre-chilled strong coffee)
7. Ice trays or ice scoop and a fridge to chill things
8. Microplane or vegetable peeler and a small spoon for chocolate shavings and garnish

Ingredients

6 oz chilled strong coffee or cold brew (about 180 ml)
1 1/2 oz Kahlua (45 ml)
1 1/2 oz Baileys Irish Cream (45 ml)
2 oz milk or half and half (60 ml)
1 tsp simple syrup or granulated sugar, more if you like sweeter
Ice cubes
Whipped cream for toping (optional)
Chocolate shavings or cocoa powder for garnish (optional)
Whole coffee beans for garnish (optional)

Directions

Fill a tall glass with ice so it chills while you prep the drink.
If your coffee isnt already cold, brew a strong batch and chill it quickly in the fridge or use cold brew; you want about 6 oz (180 ml) of chilled strong coffee or cold brew.
In a cocktail shaker or another jar with a tight lid add 1 1/2 oz (45 ml) Kahlua, 1 1/2 oz (45 ml) Baileys Irish Cream, 2 oz (60 ml) milk or half and half and 1 tsp simple syrup (or sugar).
If you only have granulated sugar, dissolve it first in a splash of warm coffee or make a quick simple syrup by heating equal parts sugar and water until it dissolves, then cool it.
Pour in the 6 oz chilled coffee, secure the lid and shake hard for 10 to 15 seconds to chill and slightly froth the mix. If you dont have a shaker, stir vigorously in a mixing glass with ice.
Taste and adjust sweetness or creaminess now add more simple syrup or milk if you like it sweeter or creamier.
Dump the ice from your pre-chilled glass if you want less dilution, then fill it with fresh ice and strain the shaken coffee mixture over the ice.
Top with a dollop of whipped cream if you want it extra decadent.
Garnish with chocolate shavings or a dusting of cocoa powder and a couple whole coffee beans for looks. Serve right away and enjoy.

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.