Coffee & Baileys Recipe

Brew coffee

If you already have brewed coffee, heat it to serving temperature (about 175–185°F / 80–85°C). To brew: bring 0.5 cups water to a near boil and pour over 2 tbs coarsely ground dark roast in a pour-over cone or French press. Allow extraction for 3–4 minutes (French press) or let drip fully (pour-over) to yield about 1.5 cups of strong dark coffee.

Transfer the brewed coffee to a warmed 12–14 oz mug to keep it hot while you prepare the Baileys mixture.

Combine Baileys and dairy

In a small heatproof pitcher or bowl, pour 2 tbs Baileys Irish Cream and 1/4 cup half-and-half (or whole milk). Add 1/4 tsp vanilla extract. Whisk briskly until smooth and slightly aerated. If you prefer the drink warm, gently heat this mixture over low heat for 30–45 seconds — do not boil.

Sweeten if desired

Taste the Baileys mixture and add up to 1 tsp granulated sugar or simple syrup if you want it sweeter; whisk until dissolved.

Optional: for a frothier top, use a handheld milk frother to froth the Baileys mixture for 10–15 seconds until light foam forms.

Assemble the drink

Slowly pour the Baileys and cream mixture into the hot brewed coffee, pouring over the back of a spoon if you want a layered effect. Stir gently once to integrate if you prefer a uniform drink.

Garnish

Top with 2 tbs whipped cream if desired, then sprinkle 1 tsp freshly grated dark chocolate or a dusting of cocoa powder over the top. Serve immediately.