Baileys Thick and Creamy Iced Coffee, when the summer is too hot, make a few of these fast and easy iced coffees made with Baileys, whipped cream, chocolate and cold coffee, add some ice and Summer just got a lot cooler.
I don’t know about where you are but the heat has certainly been turned on in my part of the world. And I don’t like it! One thing I do like though is coffee, Coffee Ice Cream even a Creamy Coffee Pastry Cream.
But when it’s hot I just can’t bear to drink hot coffee and cold by itself, hum no thanks. Too boring! So naturally a nice Iced Coffee is soooo good and just what we want and need.
And what goes better with coffee next to chocolate? You got it, Baileys! And what’s even better, yes my friends, Baileys and Chocolate!
I actually made this Creamy Iced Coffee two ways, and I still can’t decide which I like best. The first way came out nice and thick, sort of Dessert in a Drink.
The second way I added a few ice cubes, stirred it all up and it became the iced cold drink I had been dreaming about.
I can’t say I prefer one over the other, because sitting back with a spoon in one hand and this Dessert Drink in another was total bliss. Just ask the Italian!
But then again, sipping on this Easy Cold Iced Coffee wasn’t too difficult either.
Baileys Thick and Creamy Iced Coffee
It is really easy to make, all I did was whip up some cream, mix the cold coffee, melted chocolate and just a tiny bit of sugar (don’t want to go overboard 😉 ) and Baileys.
Then I refrigerated it for a bit until it got cold. Mixed it gently with the whipped cream, back in the fridge it went for about 30 minutes.
And there you have my answer to cooling down this long hot summer. Enjoy!
Baileys Thick and Creamy Iced Coffee
Ingredients
- 1 cup whole/whipping cream 250 ml
- ½ cup strong very hot coffee 118 grams
- 1½ teaspoons sugar 6 grams
- 1 ounce dark chocolate good quality 28 grams
- 1½ -2 tablespoons Baileys 22-30 grams
Instructions
- In a medium bowl whisk together the hot coffee, sugar and chopped chocolate until smooth, let cool then stir in the Baileys. Refrigerate for approximately 20 minutes.
- Whip the cream until stiff peaks appear, slowly add the coffee mixture, stir gently until combined. Refrigerate 1-2 hours or freeze 30-60 minutes.
- Stir gently before serving, top with whipped or chocolate shavings if desired, or serve frozen with a spoon. Enjoy!
Notes
Nutrition
connie says
Could you mix up the coffee part and keep in fridge so you would just have to add the cream part and serve
Thanks
Rosemary says
Hi Connie, I think that would work too. Let me know.
Amanda @ Cookie Named Desire says
I think I need to make this soon… the weather will be over 30 degrees C here and what better way to keep cool!
Rosemary says
Hi Amanda, it’s hitting 40 here on the weekend, looks like I will be making it again too! Have a great weekend.
Marisa Franca @ All Our Way says
Oh yummy! I have a weakness for Bailey’s. This to me makes a perfect dessert. Mind if I stop by and have a sip?? By the way, are you using your new lens? I see such a vividness in your photos — truly beautiful! Have a great day!
Rosemary says
Thanks so much Marisa, no lens yet and my camera is out of action.
Marisa Franca @ All Our Way says
Oh NO!!! I hope it will back in action soon or perhaps a new one :-)? That’s what I’m working on now but I’m totally confused with what.
Rosemary says
Oh yes! haha I’m checking things out too!