in with butter and chop up your white
combine 1/2 the sugar and 1/2 cup water. Stir
Heat milk and coffee in a saucepan until lukewarm.
Grease 6 (8 oz) ramekins and line bases with baking paper
22cm diametre springform tin and line the base with baking
aucepan, combine condensed milk, Kahlua, and coffee granules.
Bring to a
edium-high heat. Add onions and saute until tender, about 8
e cold water and stir into the hot coffee until disolved.
In a saucepan over a low heat, warm the milk until tiny bubbles start to appear around the edges.
Add the white chocolate to the pan and stir constantly until it has dissolved.
Stir in the instant coffee granules and Baileys and continue to heat and stir until the coffee granules have also dissolved.
Serve hot with whipped cream if desired!
Combine Baileys and 1 cup chocolate chips in
ins.
Sift together flour and baking powder into a bowl
pans with parchment paper and prepare a pastry bag
Place topping and chocolate on separate plates.
Dip rims of 4 serving glasses in topping, then in chocolate.
Place on a tray lined with non-stick baking paper, rim-side down and refrigerate for 5 minutes or until set.
Combine Baileys and cream in separate jug.
Divide butterscotch schnapps evenly among serving glasses.
Top with ice.
Pour over combined Baileys and cream.
Serve immediately.
Whisk eggs for 2 minutes until light and frothy.
Add the sugar a little at a time whisking thoroughly until combined in between each addition.
Whisk in the cream, milk, Baileys, instant coffee, and hot chocolate powder until combined.
Pour the mixture in an ice cream maker and process until it begins to firm, according to your maker's directions.
Serve immediately, or pack in a container and freeze.
BAILEYS YELLOW CAKE DIRECTIONS:
Preheat oven to 350\u00b0F Grease and
Pour Baileys into a rocks glass. Then, use the back of a spoon to layer in the chilled espresso and vodka. Top with whipped cream and espresso beans for garnish.
aucepan, add ginger, cloves, anise and cardamom to the cups of
Fill a jug with the coffee and water, screw on the lid, and give a good shake. I use a clean Simply Apple bottle.
Rest at room temperature for about 24 hours, giving a shake every now and then.
Strain the coffee through a filter or a French press and decant into a clean jug or pitcher.
Taste. If the coffee is too strong, dilute it to your liking. If it is too weak, add more coffee grounds and let sit out another day.
Store in the refrigerator and use in your favorite coffee recipes.
Pour Baileys and Kahlua into Irish coffee glass.
Fill glass with hot coffee.
Top with whipped cream and serve.
ixer, cream butter and sugar until light and fluffy. Add eggs