Spiked Coffee Bar!

2:12 PM

Recently I had a Girls Night In with some fabulous ladies and made coffee drinks with Bailey's and Kahlua! (maybe a little ice cream and brownies made it in there too) It was so yummy that I thought it would be a great and easy thing to do at your next event.

Here are a few recipes courtesy of Coffee Detective:

Bailey's Irish Cream Coffee

1 cup of hot coffee

1 1/2 shots Bailey's Irish Cream

1/4 cup heavy cream, whipped

Ground cinnamon

Pour hot coffee into a preheated glass. Add the Bailey's and mix well. Top with a mound of whipped cream and a few dashes of cinnamon if desired.

Serves 1

Mexican Coffee

1 cup of hot coffee

3/4 shot Kahlua

3/4 shot Tequila

Coffee Whipped Cream

Pour coffee over liqueurs & top with whipped cream. Garnish with a cherry.

Serves 1

Bavarian Coffee

1/2 oz peppermint schnapps

1/2 oz Kahlua coffee liqueur

5 oz hot black coffee

1 1/2 oz whipped cream

1 tsp sugar

Add coffee and liquors to an Irish coffee cup and sweeten to taste. Gently float the cream on top, and sprinkle with grated chocolate.

Serves 1

Spanish Coffee

1 cup of hot coffee

1/2 oz Tia Maria

1/2 oz Rum

Whipped Cream

Add liqueur and coffee. Top with whipped cream and garnish with a cherry.

Serves 1

Cafe Don Juan

3/4 oz dark rum

1 oz Kahlua coffee liqueur

5 oz hot black coffee

1 1/2 oz whipped cream

1 tsp sugar

Rim an Irish coffee cup with lemon juice and sugar. Pour coffee and liquors into the cup and sweeten to taste. Float the cream on top, sprinkle with grated chocolate, and serve.

Serves 1

Amaretto Coffee

1 cup of hot coffee

1 1/2 shots Amaretto liqueur

1/4 cup lightly whipped cream

1/2 tspn toasted, sliced almonds

Pour hot coffee into a preheated brandy snifter and stir in the liqueur. Top with whipped cream and almonds, if desired.

Serves 1

Café Brulot

16 fl oz hot, strong coffee

1 cinnamon stick, roughly broken

4 sugar cubes

4 whole cloves

2 fl oz Cognac

Peel of 1/2 orange

2 tbsp Grand Marnier or other orange liqueur

Peel of 1/2 lemon

In saucepan, over low heat, combine cinnamon, cloves, orange and lemon peels and sugar. Stir in Cognac and liqueur. Using a long match, carefully ignite mixture. Immediately, but slowly, pour in coffee, stirring until flames subside. Pour into small punch cups and serve.

Serves 4

Chocolate-Hazelnut Coffee

10 oz brewed coffee

1 shot chocolate liqueur

1 shot hazelnut liqueur

Pour hot coffee in a preheated wine glass and stir in the two liqueurs. Top with whipped cream and a dusting of cocoa powder.

Serves 1

Nose Warmer

1 cup of hot coffee

1/4 oz Tia Maria

1/4 oz Bailey's

1/4 oz Grand Marnier