Pour Bailey's Irish Cream, Frangelico and Kahlua into an Irish coffee cup and add coffee.
Top with whipped cream and, optionally, allspice (cinnamon and nutmeg).
Add coffee, vodka and kahlua to irish coffee cup and sweeten to taste.
Gently float cream on top, add amaretto, and garnish with a cherry.
n the chocolate syrup, Bailey's, coffee granules and the flour; mix
Brew the coffee.
Mix the Chambord raspberry liqueur and Bailey's irish cream into the coffee. Sweeten with sugar to taste, and top with whipped cream.
In a small bowl combine Bailey's and coffee crystals. Microwave on high for 10 seconds. or until melted and dissolved.
In a medium saucepan, over medium heat, melt butter,evaporated milk, sugar and marshmallow cream. Slowly add the Bailey's coffee mixture; stir well. Boil for 5 minutes
Remove from heat and stir in chips and vanilla extract. Stir for approximately 3-4 minutes until smooth. Pour into a foil lined 8x8\" pan. Chill to set.
Make your coffee to taste plus a tinge stronger.
pour hot coffee into large mug.
add Bailey's and Hazelnut flavored creamer.
stir and drink up!
add in whip cream at this point for that added pizazz.
** prepe and cook time does not include brewing time as everyones coffee maker is different.
Pour alcohol into a coffee mug, fill to the brim with coffee and top off with some whipped cream.
Preheat oven to 350 degrees F.
Mix together flour. cocoa, baking soda, and salt.
In a separate bowl, whisk together sugar, oil, and egg until smooth.
Whisk in flour and buttermilk, alternating between the two.
Add Baileys.
Scoop batter into 12 cupcake liners.
Bake for 18-20 minutes.
Frosting: Beat the butter in the bowl of an electric mixer until creamy and smooth. Add the Bailey's, coffee, and half of the confectioner's sugar and beat until smooth.
Add the second half of the sugar and beat until smooth.
In a blender,process coffee cubes,yogurt,chocolate syrup and milk until smooth.
Serve immediately in a tall glass.
Cake: Sift dry ingredients together.
Beat egg, oil, buttermilk, liqueur, coffee together.
Add to the dry ingredients; beat together for about 3 minutes.
Pour into greased/floured 10\" springform pan or 9x13 pan.
Bake at 350 for 35 to 40 minutues for the springform or 25 to 30 minutes for the 9x13- or until done.
Cool.
Frosting: beat ingredients together until stiff.
Turn cake out onto a plate and frost with whipped cream mixture.
Sprinkle with chocolate curls.
n a cup, dissolve instant coffee in the boiling water.
Pour Baileys and Kahlua into Irish coffee glass.
Fill glass with hot coffee.
Top with whipped cream and serve.
Combine coffee and Bailey's Irish Cream.
Top with whipped cream and serve.
Makes 1 serving.
Pour hot coffee into a large mug.
Add Bailey's irish cream and vanilla. Stir.
Add sugar or Splenda.
Top with whipped cream.
Add the whiskey and Irish cream to a mug; stir.
Fill mug with hot coffee; stir.
Top with whipped cream.
Put rack in center of oven and heat to 350\u00b0.
Generously grease cookie sheets and set aside.
In medium bowl cream butter and sugar about 3 minutes.
Add coffee and Bailey's; mix well. Add flour and baking soda and mix well.
Turn dough out onto board; sprinkle with powdered sugar.
Roll out to 1/16 inch thickness.
Cut with cookie cutters.
Egg wash cut cookies. Sprinkle with sugar and cinnamon.
Bake about 7 minutes.
Cool. Makes 6 dozen.
irish cream, milk, and instant coffee until combined.
Place the
t a time.
Add Bailey's and vanilla. make sure
Brew 12 cups of coffee. While the coffee is brewing, fill each cup with a scoop of ice cream. Be sure to use large cups (the oversized types you get at coffee houses are best). Top each scoop of ice cream with just enough Irish cream so that the ice cream looks lightly coated.
When the coffee is brewed, pour it so that each cup is filled up about halfway. It is then up to each individual to add more Irish cream, half-and-half, or sugar to suit his/her taste.
br>Remove from heat, add coffee extract and gelatin mix until