Baileys Latte
Indulge in a cozy, café-worthy treat with this luscious Baileys Latte—a perfect fusion of rich espresso, creamy frothed milk, and the velvety sweetness of Baileys Irish Cream. Ready in just 10 minutes, this decadent latte is topped with a dollop of whipped cream and a sprinkle of cinnamon or cocoa powder for an irresistible finish. Whether you’re looking to warm up a chilly morning or savor a delightful after-dinner drink, this recipe delivers a luxurious blend of flavors with minimal effort. Impress your guests or simply treat yourself to this indulgent coffee creation that'll have you coming back for more.
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Recipe Information
Ingredients
- 2 shots Espresso
- 200 ml Milk
- 50 ml Baileys Irish Cream
- 2 tbsp Whipped Cream
- 1 pinch Ground Cinnamon or Cocoa Powder
Instructions
Brew 2 shots of espresso using your espresso machine or preferred brewing method. Set aside.
In a small saucepan or using a milk frother, heat and froth 200 ml of milk until hot but not boiling.
Pour 50 ml of Baileys Irish Cream into your favorite latte glass or mug.
Slowly add the brewed espresso to the glass, then gently pour in the frothed milk, allowing it to mix naturally with the coffee and Baileys.
Top the latte with 2 tbsp of whipped cream for added indulgence.
Garnish with a pinch of ground cinnamon or cocoa powder for a finishing touch.
Serve immediately and enjoy your luxurious Baileys Latte!
Nutrition Facts
Calories |
329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 142 mg | 6% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 24.6 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 292 mg | 22% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 449 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
