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Ingredients
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Coffee
Baileys & sweeteners
Garnish (optional)
Method
Coffee
Measure and heat water
Measure about 10 fl oz (to allow for absorption by the grounds) of filtered water and heat to 200°F (just off a full boil). If you don't have a thermometer, bring to a boil and let sit 30 seconds.
Prepare filter and grounds
Place a paper filter in your drip brewer or pour-over cone. Add 2 tablespoons of medium-ground coffee to the filter and level the bed.
Bloom and brew
If using pour-over: wet the grounds with about 1 fl oz of the hot water and let bloom 30 seconds. Then slowly pour the remaining water in a circular motion until you've used about 10 fl oz. If using an automatic drip machine: start the brew cycle and let it brew into a carafe until you have 8 fl oz of brewed coffee in your cup. Aim for about 8 fl oz of finished coffee.
Transfer coffee
Pour 8 fl oz of the freshly brewed coffee into a pre-warmed 10–12 fl oz coffee mug to keep temperature steady while you finish the drink.
Baileys & sweeteners
Sweeten the coffee
Stir 1 teaspoon of granulated sugar into the hot coffee until fully dissolved. Taste and adjust sweetness as desired.
Add Baileys and vanilla
Pour 1.5 fl oz of Baileys Irish Cream into the sweetened coffee and stir gently to combine. If using, add 1 teaspoon of vanilla extract and stir once more. The Baileys will slightly cool and sweeten the coffee while adding creaminess.
Garnish
Top and serve
Optionally dollop 2 tablespoons of whipped cream on top of the coffee and sprinkle with 1 teaspoon grated dark chocolate or a light dusting of cocoa powder. Serve immediately while hot.