Chocolate Cookie Crumb Crust
1/2 cup milk
32 large marshmellows
1/3 cup Bailey's Irish Cream liqueur
1 1/2 cups heavy whipping cream
Green food coloring
Chill a medium size bowl in the refigerator or freezer.
Combine milk and marshmellows in a large saucepan. Place over a low heat and stir constantly to melt the marshmellows. Once the marshmellows are melted put the saucepan in the fridge and stir every 5-10 minutes until the mix plops and mounds slightly when you drop a spoonful back into saucepan. (You'll most likely recognize the plop and mound when you see it. I was worried I wouldn't get it, but once I saw it, I got it.) Once it is cooled, gradually fold in the Bailey's Irish Cream.
Take out your chilled bowl and pour in the heavy whipping cream. Add a few drops of the green food color. Beat the cream on high until stiff and the consistency of whipped cream.
Gently fold the cooled marshmellow and Bailey's mix into the whipped cream. (If your green color fades you can add a drop or two in this step as well.)
Pour into your chocolate cookie pie crust and chill in fridge about 4 hours.
I like to sprinkle cocoa powder lightly on the top and put a dollop of white whipped cream right in the center. Makes it look just a touch fancier.
1 cup of hot coffee
Bailey's Irish Cream liqueur
1 to 2 Tbsp of whipped cream
Dash of ground cinnamon
Pour your coffee into a large mug and add Bailey's Irish Cream to taste. Top with whipped cream and sprinkle ground cinnamon on top.
Serve hot and enjoy!
Would you love to have the flavor and richness of Irish Cream Coffee but without the alcoholic content? Try a Perfect Pot of Irish Cream Coffee from Willow Valley Sundries. It's only $1.65 + shipping and is pre-measured to a perfect pot of 10-12 cups.
You can look for more flavors in the Coffee & Tea Cafe....
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