Fill drink shaker with ice and then add Baileys and peppermint liqueur. Shake and pour into a festive martini glass.
Shave dark chocolate on top and serve.
d baking powder. Mix the Baileys with the milk.
Using electric
b>with sugar while still hot.
Meanwhile, to make the Baileys chocolate
In a small saucepan, heat the milk over medium heat until barely simmering. Add the chocolate and stir until melted. Remove from heat. Add the tea bags and let stand until infused, 4 to 5 minutes. Discard the tea bags.
Reheat the hot chocolate over medium heat until just simmering. Stir in the Baileys. Divide between 2 mugs. Top with marshmallows and pepper.
In a blender, combine drink mix with rum.
Blend with ice for at least 15 seconds, until slushy.
Pour into a tall glass. Garnish with a cherry and pineapple stick.
Pour honey and 1 teaspoon of melted chocolate in a tall iced cocktail glass. Sprinkle with chopped hazelnuts and put in the fridge.
In a shaker half filled with ice, add Frangelico, Baileys, Tia Maria, chocolate liqueur and cream.
Shake vigorously and strain in the cocktail glass and garnish with grated chocolate.
Drop several ice cubes into a shaker.
Add Baileys.
Add vodka and chocolate liqueur.
Shake together.
Strain drink into a chilled Martini glass.
Garnish your Martini with chocolate shavings or chocolate flake.
If you don't have chocolate then try a sprinkling of cocoa powder or hot chocolate powder.
If you don't have either then don't worry, this drink is so chocolaty you'll find it hard to improve!
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.
he milk mixture.
orange drink mix.
remaining milk mixture
In blender, combine all ingredients except the chocolate syrup. Blend until smooth. You can adjust amount of alcohol vs. Coco Lopez & ice to suit your liking to make it more or less strong.
Serve immediately in chilled Martini glasses drizzled with the chocolate syrup.
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).
nches in size. Line out with cling film. Fill in the
Place all ingredients in a shaker glass with ice.
Shake.
Pour into 3 shot glasses.
1,2,3 drink.
With the mixer still running, add in 1/4 cup Baileys. Set
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.
urn in a flash.
With a hand mixer, beat melted
Add chopped chocolate to boiling water in a pot or microwave proof jug.
Remove from heat and stir until chocolate is melted.
Add, cream, milk, vanilla and Bailey's Irish Cream.
Heat but do not boil.
Pour into mugs and top with whipped cream and sprinkle with cinnamon.
Grease the cake tin with butter and chop up your
prinkle over 4 tablespoons of baileys and 2 tablespoons of juice
tiff.
Stir the Baileys into the yoghurt with the icing sugar