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.
2 eggs, vegetable oil, and mudslide drink or irish cream. Mix
Combine ice, 1/4 cup chocolate syrup, heavy cream, vodka, coffee-flavored liqueur, brown sugar, vanilla extract, cinnamon, espresso powder, and salt in a blender; blend until smooth.
Drizzle the inside of 4 glasses with 1 tablespoon chocolate syrup to make a decorative pattern; pour in mudslide to within 1 inch of the top.
small bowl, dissolve instant coffee in hot water.
Add
slowly add the flour mixture, coffee, and Kahlua alternately, ending with
Place creamer and instant coffee in blender; cover.
Blend until coffee is dissolved.
Add frozen yogurt and ice; blend until smooth.
Fold in the chocolate mixture, coffee liqueur, Irish cream liqueur and
an.
Garnish with the coffee beans, if desired.
Cut
In a blender, combine crushed ice, vodka, coffee liqueur and Irish cream liqueur. Drizzle in Chocolate syrup. Blend until smooth. Pour into glasses and garnish with whipped cream.
Put 1st 6 ingredients into a shaker & shake well.
Pour equally into 2 tall glasses & gently add a scoop of coffee ice cream to each. Sprinkle w/choc shavings (if using) & serve w/a long-handled spoon.
NOTE FROM ME: I entered this recipe as written, but feel the need to ask a question. Is it just me or is it more than just a little silly to use 2 tsp of sugar in this recipe?.
COOKS NOTE ON RECIPE: \"The coffee liqueur can be either cream-based (Kahlua) or non-cream based (Tia Maria).\".
Add 7 tablespoons of ground coffee inside your paper-lined basket
Fill an old-fashioned glass with 1 cup ice.
Combine vodka, coffee liqueur, Irish cream, and heavy cream in a cocktail shaker. Add ice; cover and shake until chilled. Strain into the prepared old-fashioned glass.
ombined; add Irish cream liqueur, coffee-flavored liqueur, vanilla extract, and
Combine sugar, marshmallow cream, evaporated milk, butter, coffee-flavored liqueur, and salt in a heavy saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; stir in semisweet chocolate chips and milk chocolate chips until melted. Add pecans and vanilla extract.
Line an 8-inch square baking dish with aluminum foil, leaving an overhang on 2 opposite sides. Pour in chocolate mixture. Refrigerate fudge until firm, about 2 hours. Lift out of the baking dish; cut into 48 squares.
he sugar, stir in the coffee; cool. (The cooler the liquid
sing 2 tablespoons of ground coffee with 3/4 cup water
eat and add in the coffee granules, whisk to dissolve the
asket to fit coffee maker.
Pour cold
mall bowl: mix lemon juice, coffee, molasses, balsamic vinegar, salt and