In a large bowl, beat eggs until very thick and creamy. Gradually bet in sugar. Blend in milk and Baileys.
Whip cream in another bowl until it holds soft peaks. Stir whipped cream into egg mixture. Chill untl ready to serve.
When ready to serve, stire again and ladle into puch cups. Top each serving with a dusting of nutmeg.
lightly. Stir in the bourbon, Baileys and vanilla extract.
Beat
Combine all ingredients together with ice into a shaker and then pour over ice.
nd baking powder. Mix the Baileys with the milk.
Using
/4 cup of the eggnog in a saucepan. Squeeze out
br>Place the cake mix, eggnog, brandy, oil, eggs, vanilla, nutmeg
1/4 cups of eggnog, then stir this into the
hipping cream until dissolved. Add Baileys and mix.
Let cool
br>Meanwhile, to make the Baileys chocolate sauce, combine chocolate and
dding half the eggnog. Stir in the remaining eggnog so it forms
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.
For the eggnog whipped cream, mix the cream with the eggnog and beat with a hand mixer until stiff.
For the fruit sauce, add the strawberries, powdered sugar and orange juice to a saucepan and cook 3 mins. Puree the mixture and strain through a sieve.
Put a dollop of the eggnog whipped cream on 4 plates, followed by a scoop of ice cream. Top with the fruit sauce and sprinkle with white chocolate shavings to serve.
aucepan with 2 tablespoons of eggnog and melt it over a
then one-third of the eggnog or cream.
Repeat, being
br>Measure out 125ml of Baileys and pour it into the
add in 1/4 cup Baileys. Set aside.
In a
Melt chocolate chips according to package directions. Let cool slightly.
Whip cream and sugar. When soft peaks begin to form, gradually add Baileys with a hint of Caramel.
Gently mix in the melted chocolate.
Spread mixture into pie crust and sprinkle top with coarse salt.
Refrigerate for 4-6 hours. Garnish with shaved chocolate and/or caramel sauce drizzle.
Put the chocolate & milk in the blender & pulse until the chocolate is only slightly chunky (i.e. you won't choke when you swallow it).
Add the strawberries, icecream, Baileys & Kahlua & pulse until well combined.
Serve straight away with long spoons (as this can be quite thick - depending on the icecream you may need to add a little extra milk).
ilk and 1 cup of eggnog until smooth. Bring 3 cups
up milk and 1 cup eggnog until smooth. Bring remaining milk