Hot chocolate bombs have been super popular the last little while – and rightfully so! – so we wanted to up the ante and bring you this recipe for delicious Irish coffee creamer bombs.
Whether you wanted to have a hot drink to celebrate St. Patrick’s Day, or just enjoy a fun adult beverage, you’ll absolutely love these creamer bombs.
What is Irish Coffee?
Traditionally, Irish coffee is a blend of hot coffee, Irish whiskey, and sugar. Then, it’s all topped with cream.
It’s known for being creamy and sweet, with just the right amount of whiskey to “warm your blood.” It’s rich and satisfying, and many people get a lot of joy from sipping their boozy coffee through the delicious cream on top.
Of course, there are lots of variations out there. Some people change out the traditional Irish whiskey for an Irish cream, like Baileys, or use espresso or different coffee variations.
What is a Creamer Bomb?
As far as I can tell, it was hot chocolate bombs that first took the world by storm.
For hot chocolate bombs, chocolate and other special treats, like marshmallows and sprinkles, are molded together in a sphere or other shape. This “bomb” is then put into a mug, and when you pour hot milk or water over top, it all melts and forms a delicious hot chocolate!
Since then, coffee bombs and lots of other “bomb” creations have followed, all following a similar concept – beverage mixes, toppings, etc. molded together and then melted in a mug by pouring hot liquid over top.
In this case, the bomb itself contains no actual coffee, but instead is taking the place of the sugar, cream, and whiskey needed to make a delicious Irish coffee.
How are These Irish Coffee Creamer Bombs Different Than Traditional Irish Coffee?
Rather than having to make your Irish coffee by adding individual ingredients into your coffee, this creamer bomb contains everything you need. Simply place an Irish coffee creamer bomb into a mug and pour the hot brewed coffee over top, and voila!
Of course this will look different than your traditional Irish cream. Instead of having a layer of cream on top, the cream is included in the bomb and will melt into the drink along with everything else.
Best of all, the outer shell of this creamer bomb is made of white chocolate chips that will add a boost of sweetness!
Is This a Kid-Friendly Recipe?
In short – no!
What makes it Irish coffee is the use of Irish whiskey, which is alcoholic. So, this is definitely an adults-only treat!
Of course, there are lots of other recipes for hot chocolate bombs and whatnot that will be appropriate for kids.
Important Recipe Notes for the Irish Coffee Creamer Bombs
- Freezing a plate will help make sure your cocoa bombs don’t melt once you take them out of the mold.
- Do not overheat the chocolate as it can and will burn.
- When coating the sides of the mold, pay careful attention to the rim as the chocolate will need to be able to be “glued” together. If you don’t fully coat the mold, the two pieces won’t fit. Make sure to take extra care to bring the melted chocolate all the way up all the sides. You should not be able to see the color of the inside of the molds, if you can your bomb won’t be as sturdy.
- Body heat melts chocolate quickly, so use gloves or touch the bombs as little as possible once they are formed in the molds.
- Important! Using a cheap whiskey will cause the coffee to curdle, so if spiking the drink, be sure to use a high quality Irish whiskey, such as Jameson.
Irish Coffee Creamer Bombs Recipe
Yields 3 bombs.
Equipment
- Microwave safe bowl
- Spoon
- 6 cavity mold
- Small piping bags or Ziploc baggies
- Scissors
- 2 plates
Ingredients
- 1 1/2 cup white chocolate chips
- 3 Tbsp brown sugar
- 3-6 Tbsp dry French vanilla coffee creamer
- 3 Tbsp good quality whiskey (optional; see notes)
- Freshly brewed coffee, for serving
Directions
Place a plate in the freezer.
Melt chocolate in a microwaveable bowl on high for 60 seconds. Stick a spoon in the chocolate to see if it’s beginning to melt. If it is you will need to decrease the power percentage on your microwave down to 60 percent and continue.
Continue to warm up chocolate in 30 second intervals stirring between each time. This may take 2-4 times.
When you stir the chocolate and see it’s mostly melted, heat for 15 seconds and stir until all lumps are gone and the chocolate is smooth. Be careful not to burn the white chocolate.
Use a spoon to drop a dollop into the first cavity of the silicon mold. Use the back of the spoon to coat the mold completely. Wipe away any excess chocolate.
Repeat with the rest of the molds, then freeze for 10-15 mins.
Prepare your set up for the contents inside of the coffee bombs.
Remove plate and mold from the freezer. Place the second plate in the microwave for 2 mins on high to warm it up.
Carefully remove each half from the mold and set them on the now cold plate (this keeps them from melting).
Each cavity is one half of a bomb (you will be filling and then closing two halves together to create your Irish coffee creamer bombs).
In three of the halves, add in the rest of the ingredients for your bombs. Each bomb should have a 1 Tbsp of brown sugar, 1-2 tbsp of French vanilla creamer, and 1 Tbsp of Irish whiskey.
Connect the two ends of the bombs together using the warmed up plate to melt the rim of the spheres.
Alternatively, you can use leftover melted chocolate and pipe the two halves together:
- Add leftover melted chocolate to a piping bag or a small Ziploc bag.
- Cut a small hole at the end of the piping bag (or one corner of the Ziploc bag).
- Squeeze chocolate around the rim of the bottom half and simply place the other half on top.
- Using your finger, smooth the chocolate out.
- You can leave the chocolate bomb as is, or take the opportunity to add sprinkles or crushed candies.
If you use the piped chocolate method just remember if the chocolate is too hot it will burn a
hole into your bomb, so watch your temperature.
If these Irish coffee creamer bombs are being made in advance they can be frozen and stored.
Using the Irish Coffee Creamer Bombs
Your delicious treat is now ready to use!
At this point, it’s as easy as brewing some fresh, hot coffee, placing a bomb into a mug, and pouring the coffee over top. Give everything a good stir and enjoy!
Secrets of Success:
- Place the bomb on its side in the mug and pour piping hot coffee directly onto the seam.
- Don’t forget! Body heat melts chocolate quickly, so transfer the bomb as quickly as possible from the freezer to your mug.
For an extra special treat, you could also whip up some Baileys pound cake and enjoy a slice during your delicious boozy coffee break.
Or if this is part of a St. Patrick’s Day celebration, we absolutely love this beautiful ombre cake!
Irish Coffee Creamer Bombs
Equipment
- Microwave safe bowl
- Spoon
- 6 cavity mold
- Small piping bags or Ziploc baggies
- Scissors
- 2 plates
Ingredients
- 1 1/2 cup white chocolate chips
- 3 Tbsp brown sugar
- 3-6 Tbsp dry French vanilla coffee creamer
- 3 Tbsp good quality whiskey optional; see notes
- Freshly brewed coffee for serving
Instructions
- Place a plate in the freezer.
- Melt chocolate in a microwaveable bowl on high for 60 seconds. Stick a spoon in the chocolate to see if it’s beginning to melt. If it is you will need to decrease the power percentage on your microwave down to 60 percent and continue.
- Continue to warm up chocolate in 30 second intervals stirring between each time. This may take 2-4 times.
- When you stir the chocolate and see it’s mostly melted, heat for 15 seconds and stir until all lumps are gone and the chocolate is smooth. Be careful not to burn the white chocolate.
- Use a spoon to drop a dollop into the first cavity of the silicon mold. Use the back of the spoon to coat the mold completely. Wipe away any excess chocolate.
- Repeat with the rest of the molds, then freeze for 10-15 mins.
- Prepare your set up for the contents inside of the coffee bombs.
- Remove plate and mold from the freezer. Place the second plate in the microwave for 2 mins on high to warm it up.
- Carefully remove each half from the mold and set them on the now cold plate (this keeps them from melting).
- Each cavity is one half of a bomb (you will be filling and then closing two halves together to create your Irish coffee creamer bombs).
- In three of the halves, add in the rest of the ingredients for your bombs. Each bomb should have a 1 Tbsp of brown sugar, 1-2 tbsp of French vanilla creamer, and 1 Tbsp of Irish whiskey.
- Connect the two ends of the bombs together using the warmed up plate to melt the rim of the spheres.
- Alternatively, you can use leftover melted chocolate and pipe the two halves together:
- Add leftover melted chocolate to a piping bag or a small Ziploc bag.Cut a small hole at the end of the piping bag (or one corner of the Ziploc bag).Squeeze chocolate around the rim of the bottom half and simply place the other half on top.Using your finger, smooth the chocolate out. You can leave the chocolate bomb as is, or take the opportunity to add sprinkles or crushed candies.
- If you use the piped chocolate method just remember if the chocolate is too hot it will burn ahole into your bomb, so watch your temperature.
- If these Irish coffee creamer bombs are being made in advance they can be frozen and stored.
Notes
- Freezing a plate will help make sure your cocoa bombs don’t melt once you take them out of the mold.
- Do not overheat the chocolate as it can and will burn.
- When coating the sides of the mold, pay careful attention to the rim as the chocolate will need to be able to be “glued” together. If you don’t fully coat the mold, the two pieces won’t fit. Make sure to take extra care to bring the melted chocolate all the way up all the sides. You should not be able to see the color of the inside of the molds, if you can your bomb won’t be as sturdy.
- Body heat melts chocolate quickly, so use gloves or touch the bombs as little as possible once they are formed in the molds.
- Important! Using a cheap whiskey will cause the coffee to curdle, so if spiking the drink, be sure to use a high quality Irish whiskey, such as Jameson.
Nutrition
