Baileys Irish Cream liqueur is delicious served on the rocks, or blended with other ingredients for cocktails. This time of year, it especially hits the spot in a cup of steaming coffee or cocoa.
Ahhhh. Baileys Irish Cream liqueur, that sweet blend of double cream and Irish whiskey known to tickle the tongue, warm the belly, and jazz up a cup of coffee. It’s the world’s No. 1 selling liqueur, you know.
After the original came Baileys in flavors of mint, coffee and biscotti. And now comes “Hint of Hazelnut” flavor.
I love this new fawn-hued elixir. It’s as tasty as the original, and the “hint” means the nuance of roasted, buttery hazelnuts to add intrigue, but isn’t overpowering.
The liqueur is delicious served on the rocks, or blended with other ingredients for cocktails. This time of year, it especially hits the spot in a cup of steaming coffee or cocoa. For a festive holiday gift, fill small or large Mason jars with homemade hot cocoa mix and add a mini bottle of Baileys. They come in 50 ml and 375 ml sizes. Or, try mixing the liqueur with chocolate for a decadent holiday cheesecake. (A 750 ml bottle runs about $21).
HOT COCOA MIX IN A JAR
61⁄2 cups powdered milk
1 (5 ounce) package non-instant chocolate pudding mix
1 cup powdered chocolate drink mix
1⁄2 cup powdered non-dairy creamer
1⁄2 cup confectioners' sugar
1⁄2 cup unsweetened cocoa powder
In a large bowl, combine powdered milk, chocolate pudding mix, chocolate drink mix powder, creamer, confectioners’ sugar, and cocoa. Makes 8 cups of mix. Place 2⁄3 cup quantity in small canning jars, then top with mini marshmallows. Place lid on top and tie on a mini bottle of Baileys Irish Cream, or decorate as desired.
Attach a tag with the following instructions:
Hot Cocoa: Dissolve 1⁄3 cup cocoa mix in 1 cup boiling water. Mix will stay fresh in a dry area for up to 3 months.
BAILEYS CHOCOLATE HAZELNUT CHEESECAKE
2 cups chocolate wafer crumbs
1⁄2 teaspoon cinnamon
1⁄2 cup butter, softened
3 (8 oz.) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla
8 ounces of semi-sweet chocolate, melted
1⁄3 cup Bailey’s Irish Cream Hint of Hazelnut flavor
3 cups heavy cream
Preheat oven to 350 degrees. Combine crumbs, cinnamon and butter; press into bottom of 10-inch springform pan; chill 2 hours. Beat cream cheese and sugar. Gradually add vanilla, and eggs. Blend well. Stir in chocolate, liqueur and heavy cream. Mix well. Pour into chilled crust. Bake for 1 hour to 1 hour and 15 minutes. Cool. Refrigerate overnight or freeze. To serve when frozen, thaw overnight in refrigerator.