d baking powder. Mix the Baileys with the milk.
Using
In a shot glass add creme de cacao on the bottom.
Tip the shot glass and slowly add baileys.
Sprinkle cinnamon on the top.
Add Bailey's, Goldschlager and Kahlua to an ice filled shaker and shake.
Pour into shot glasses.
You can ignite the shot by adding 151 to the top and sprinkle cinnamon on the flame to \"cook\" and for dramatic effect.
Blow out and serve.
Put in drink shaker, may add some ice if you wish for it to be cold. Shake up and pour into shot glass, or glasses if too much for one shot.
If you have no shaker put in glass one at a time starting with order listed.
Slam back and enjoy!
Shot:
Fill shaker with ice.
Pour all three liquors in and shake and shake and shake until the outside of the shaker is frosty. Strain into shot glass (make sure the glass will fit more than 2 1/2 oz).
On Rocks:
Fill a rocks glass with ice.
Pour all three liquors into glass.
Stir with straw and enjoy.
Add ingredients to a shaker and shake (either on ice or not).
Pour into shot glass. Enjoy!
In a mixing tin add baileys irish cream and midori melon liqueur over ice. Stir and strain into a 4 oz. rocks glass, top with jagermeister, and serve.
Put ingredients in a shaker.
Shake well to combine.
Pour and serve in a shot glass.
In a blender add the milk, vanilla ice cream, Oreo cookies, chocolate syrup, Kahlua and Baileys. Blend on high until the mixture is smooth and creamy, and there are no lumps.
Pour the mixture into serving glasses. Garnish with extra Oreos, whipped cream and strawberries if desired. Serve immediately.
hipping cream until dissolved. Add Baileys and mix.
Let cool
br>Meanwhile, to make the Baileys chocolate sauce, combine chocolate and
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.
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).
Place the ice cubes, the Baileys,the instant coffee and the milk in a blender and blend until almost smooth.
Swirl the chocolate topping around the rim of 2 serving glasses.
Fill with the Baileys mixture to serve.
ery stiff.
Stir the Baileys into the yoghurt with the
lightly, then stir in the Baileys Irish Cream and vanilla.
In each of two cocktail glasses, place 4-5 raspberries at the bottom and gently muddle the berries.
Add 1 ounce of Baileys to each glass and then add the crushed ice.
Top with whipped cream and a drizzle of chocolate syrup if desired. Serve.