Baileys Mocha Recipes
BAILEYS MOCHA
Steps:
- Heat milk and half and half (or milk substitutes) in a saucepan or microwave until steaming, not boiling. Add all other ingredients. Stir.
- Top with whip cream and a drizzle of chocolate sauce. Enjoy!
- Combine all ingredients in a cup (or container with a lid). Stir or shake it up.
- Add cocktail ice cube (or whatever cubes you have).
- Top with whip cream. Enjoy!
BAILEYS MOCHA FRAPPE
So easy and so deliciously cooling on one of those hot summers nights. I finish the top of this drink with a scoop of vanilla ice cream.......... Go on indulge !!!!!!!
Provided by Tisme
Categories Beverages
Time 10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- 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.
BAILEYS MOCHA
A rich, delicious, and decadent hot drink that will please the coffee and chocolate lover in you! Adapted from the Baileys website to suit our tastes... The blend of coffee and hot cocoa blended with the Baileys makes for a creamy drink that isn't too heavy on the liqueur... Hope you enjoy it as much as we do!
Provided by atlfitgirl
Categories Beverages
Time 8m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in a large mug.
- Add a splash of milk for extra creaminess.
- Sip and enjoy in front of a fireplace!
Nutrition Facts : Calories 269.8, Fat 11.8, SaturatedFat 7.2, Cholesterol 42.9, Sodium 96.4, Carbohydrate 22, Fiber 0.8, Sugar 20.5, Protein 4.8
BAILEYS FROZEN MOCHACCINO
Baileys Frozen Mochaccino a delicious creamy frozen dessert you will ever taste. A must try. The perfect no-bake better than ice cream treat.
Provided by Rosemary Molloy
Categories Dessert
Time 8h18m
Number Of Ingredients 6
Steps:
- In a small pot add sugar, coffee and water bring to a boil and continue at a slow boil for approximately 2 minutes.
- Remove from the heat. Add the chocolate chips, stir until melted and smooth, let cool to room temperature then add the Baileys or you can add the Baileys with the chocolate chips, pour the mixture into a blender and blend for approximately 2-3 minutes.
- In a medium bowl beat whipping cream until stiff, fold in the cooled chocolate mixture. Pour into individual serving bowls. Cover with plastic wrap (make sure the plastic touches the top of the chocolate mixture). Freeze for at least 8 hours or over-night. Let sit 15-20 minutes before serving. Top with additional whipped cream if desired before serving. Enjoy!
Nutrition Facts : Calories 449 kcal, Carbohydrate 37 g, Protein 3 g, Fat 31 g, SaturatedFat 22 g, Cholesterol 81 mg, Sodium 55 mg, Fiber 1 g, Sugar 29 g, ServingSize 1 serving
BAILEY'S MOCHA FRAPPUCCINO
This decadent dessert drink is perfect for those of you who love Irish Coffee. A frozen boozy drink that is sure to please anyone! Creamy, cold, refreshing, and a definite must try!
Provided by The Cookin' Chicks
Time 7m
Number Of Ingredients 7
Steps:
- In a blender, combine the ice cubes, coffee, Bailey's, milk, sugar, and chocolate sauce.
- Blend until smooth and creamy.
- Pour into two glasses evenly.
- Place whipped cream and sprinkles on top if using. Enjoy!
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- Preheat oven to 375. Spray a jelly roll pan with nonstick spray. Top pan with parchment paper and spray paper with non stick spray. Set pan aside.
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From sallysbakingaddiction.com
4.7/5 (15)Category DessertServings 14Total Time 3 hrs
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites and vanilla extract. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the coffee then the Baileys. Beat just until combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps in the bottom of the bowl.
- Pour/spoon the batter into the liners – fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. For around 30-36 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
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- Add all of the ingredients into a large blender and blend for 30 seconds or until all of the ice is crushed.
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