23 Delicious Baileys Espresso Creme Recipes Amazing

Looking to add a little luxury to your dessert repertoire? You’re in for a treat! Our roundup of 23 Delicious Baileys Espresso Creme Recipes is here to inspire your inner mixologist and baker. From creamy cocktails to decadent desserts, each recipe promises a delightful blend of coffee and cream with a boozy twist. Dive in and discover your next favorite indulgence!

Baileys Espresso Creme Cheesecake

Our Baileys Espresso Creme Cheesecake is a decadent fusion of rich espresso and smooth Baileys Irish Cream, enveloped in a velvety cheesecake that promises to delight the senses. Perfect for those who appreciate the finer things in life, this dessert is a testament to the art of baking.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup clarified butter, melted
• 24 oz cream cheese, room temperature
• 1 cup granulated sugar
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup Baileys Irish Cream
• 1/4 cup espresso, cooled
• 1 tsp pure vanilla extract
• 1 cup heavy cream
• 2 tbsp confectioners’ sugar

Instructions

1. Preheat the oven to 325°F. Combine graham cracker crumbs and clarified butter in a bowl, pressing firmly into the bottom of a 9-inch springform pan to form the crust.
2. Bake the crust for 10 minutes until lightly golden. Allow to cool on a wire rack.
3. In a large mixing bowl, beat the cream cheese and granulated sugar on medium speed until smooth, about 3 minutes.
4. Gradually add the lightly beaten eggs, one at a time, ensuring each is fully incorporated before adding the next.
5. Mix in the Baileys Irish Cream, cooled espresso, and vanilla extract until the batter is homogenous.
6. Pour the filling over the cooled crust, smoothing the top with a spatula.
7. Bake for 45-50 minutes, or until the edges are set but the center slightly jiggles.
8. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
9. Refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely.
10. Before serving, whip the heavy cream and confectioners’ sugar to stiff peaks and pipe or spread over the cheesecake.

Every bite of this cheesecake offers a harmonious blend of coffee and cream, with a texture that’s both dense and airy. Serve it with a drizzle of chocolate ganache or a sprinkle of cocoa powder for an extra touch of elegance.

Baileys Espresso Creme Tiramisu

Captivating the senses with its luxurious blend of flavors, this Baileys Espresso Creme Tiramisu is a decadent twist on the classic Italian dessert, perfect for those who cherish the rich harmony of coffee and cream.

Ingredients

• 1 1/2 cups heavy cream, chilled
• 8 oz mascarpone cheese, room temperature
• 1/2 cup granulated sugar
• 1/4 cup Baileys Irish Cream
• 1 cup strong espresso, cooled
• 24 ladyfingers
• 2 tbsp cocoa powder, for dusting
• 1/2 tsp pure vanilla extract

Instructions

1. In a large mixing bowl, whip the chilled heavy cream to stiff peaks, about 3 minutes on high speed.
2. Gently fold in the mascarpone cheese, granulated sugar, Baileys Irish Cream, and vanilla extract until the mixture is smooth and well combined.
3. Quickly dip each ladyfinger into the cooled espresso, ensuring they are moist but not soggy, and layer them in the bottom of a 9×13 inch dish.
4. Spread half of the mascarpone mixture over the ladyfingers, creating an even layer.
5. Repeat the layers with the remaining ladyfingers and mascarpone mixture.
6. Cover and refrigerate the tiramisu for at least 4 hours, or overnight, to allow the flavors to meld and the dessert to set.
7. Before serving, dust the top with cocoa powder using a fine mesh sieve for an elegant finish.

Best enjoyed chilled, this tiramisu boasts a velvety texture and a bold espresso flavor, beautifully balanced by the creamy richness of the Baileys-infused mascarpone. Serve it in elegant glassware to showcase its layers, or garnish with chocolate shavings for an extra touch of decadence.

Baileys Espresso Creme Chocolate Mousse

Unveiling a dessert that marries the rich, velvety textures of chocolate mousse with the sophisticated flavors of Baileys and espresso, this Baileys Espresso Creme Chocolate Mousse is a decadent treat that promises to elevate any dining experience. Perfect for those who appreciate the finer things in life, this dessert combines luxury ingredients in a harmonious blend that’s both indulgent and refreshingly light.

Ingredients

• 8 oz high-quality dark chocolate, finely chopped
• 1 cup heavy cream, cold
• 3 tbsp Baileys Irish Cream
• 2 tbsp freshly brewed espresso, cooled
• 3 large pasture-raised eggs, separated
• 1/4 cup granulated sugar
• Pinch of fine sea salt

Instructions

1. Place the finely chopped dark chocolate in a heatproof bowl set over a saucepan of simmering water, ensuring the bowl does not touch the water. Stir gently until completely melted and smooth. Remove from heat and let cool slightly.
2. In a large mixing bowl, whip the cold heavy cream to soft peaks. Gently fold in the Baileys Irish Cream and cooled espresso until just combined.
3. In another bowl, whisk the egg yolks with half of the granulated sugar until pale and thickened. Gradually fold the melted chocolate into the yolk mixture, ensuring a smooth consistency.
4. In a separate, clean bowl, beat the egg whites with a pinch of fine sea salt until foamy. Gradually add the remaining sugar, continuing to beat until stiff peaks form.
5. Carefully fold the whipped cream mixture into the chocolate mixture, then gently incorporate the beaten egg whites in two additions, maintaining as much volume as possible.
6. Divide the mousse among serving glasses and refrigerate for at least 4 hours, or until set.

Heavenly in texture, this mousse offers a silky smoothness that melts on the tongue, with the bold flavors of espresso and Baileys shining through the rich chocolate. Serve garnished with chocolate shavings or a light dusting of cocoa powder for an extra touch of elegance.

Baileys Espresso Creme Panna Cotta

Amidst the hustle of modern life, there’s a dessert that stands as a testament to the art of slow indulgence—a Baileys Espresso Creme Panna Cotta that marries the rich, velvety notes of Irish cream with the bold intensity of espresso, all encased in the silken embrace of perfectly set cream.

Ingredients

• 2 cups heavy cream
• 1/2 cup whole milk
• 1/2 cup granulated sugar
• 1 1/2 tsp unflavored gelatin
• 2 tbsp cold water
• 1/4 cup Baileys Irish Cream
• 1/4 cup freshly brewed espresso, cooled
• 1 tsp pure vanilla extract

Instructions

1. In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes.
2. In a medium saucepan over low heat, combine the heavy cream, whole milk, and granulated sugar, stirring until the sugar dissolves completely, about 3 minutes.
3. Remove the saucepan from heat and whisk in the bloomed gelatin until fully dissolved.
4. Stir in the Baileys Irish Cream, cooled espresso, and vanilla extract, ensuring the mixture is homogenous.
5. Strain the mixture through a fine-mesh sieve into a large measuring cup to ensure a smooth texture.
6. Divide the mixture evenly among 4 ramekins or glasses, then refrigerate for at least 4 hours, or until set.
7. To serve, run a thin knife around the edge of each panna cotta and invert onto a plate, or enjoy directly from the glass.

Zestfully creamy with a luxurious melt-in-your-mouth texture, this panna cotta is a symphony of flavors that dances between the decadence of Baileys and the robustness of espresso. For an extra touch of elegance, garnish with a dusting of cocoa powder or a few coffee beans before serving.

Baileys Espresso Creme Ice Cream

Delightfully decadent, this Baileys Espresso Creme Ice Cream marries the rich, velvety smoothness of Irish cream with the bold intensity of freshly brewed espresso, creating a dessert that’s as sophisticated as it is indulgent.

Ingredients

• 2 cups heavy cream, chilled
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup Baileys Irish Cream
• 2 tbsp espresso powder
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt
• 6 large egg yolks, pasture-raised and lightly beaten

Instructions

1. In a medium saucepan over low heat, combine the heavy cream, whole milk, and granulated sugar, stirring until the sugar is completely dissolved, about 5 minutes.
2. Whisk in the Baileys Irish Cream, espresso powder, vanilla extract, and fine sea salt until fully incorporated.
3. Gradually temper the beaten egg yolks by slowly adding 1/2 cup of the warm cream mixture to the yolks, whisking constantly to prevent curdling.
4. Pour the tempered yolk mixture back into the saucepan, stirring continuously over low heat until the custard thickens enough to coat the back of a spoon, about 7-10 minutes.
5. Strain the custard through a fine-mesh sieve into a clean bowl to ensure a silky texture, then cover and refrigerate until completely chilled, at least 4 hours or overnight.
6. Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency, about 20-25 minutes.
7. Transfer the ice cream to an airtight container and freeze until firm, at least 4 hours.

Silky and rich, this ice cream boasts a perfect balance of coffee bitterness and creamy sweetness, with the Baileys adding a luxurious depth. Serve it in elegant espresso cups for a chic presentation, or pair with a drizzle of dark chocolate sauce for an extra layer of indulgence.

Baileys Espresso Creme Cupcakes

Lusciously rich and irresistibly decadent, these Baileys Espresso Creme Cupcakes are a sophisticated twist on the classic dessert, blending the bold flavors of espresso with the creamy sweetness of Baileys Irish Cream. Perfect for elevating your afternoon tea or as a show-stopping finale to a dinner party, these cupcakes promise a harmonious balance of flavors that will captivate your palate.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp fine sea salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup strong brewed espresso, cooled
• 1/4 cup Baileys Irish Cream
• 1/2 cup buttermilk
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 2 tbsp Baileys Irish Cream, for frosting

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the sifted flour, cocoa powder, baking soda, and sea salt until well combined.
3. In a large bowl, cream the butter and granulated sugar together until light and fluffy, about 3 minutes.
4. Gradually add the lightly beaten eggs to the butter mixture, followed by the vanilla extract, ensuring each addition is fully incorporated before adding the next.
5. Alternately add the dry ingredients and the buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
6. Stir in the cooled espresso and 1/4 cup Baileys Irish Cream until the batter is smooth.
7. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack.
9. For the frosting, whip the heavy cream and powdered sugar to soft peaks, then gently fold in 2 tbsp Baileys Irish Cream until the frosting is smooth and holds its shape.
10. Pipe or spread the frosting onto the cooled cupcakes and serve immediately, or refrigerate until ready to serve.

Perfectly moist with a tender crumb, these cupcakes boast a deep chocolate flavor accentuated by the warmth of Baileys and the intensity of espresso. For an extra touch of elegance, garnish with a light dusting of cocoa powder or espresso beans before serving.

Baileys Espresso Creme Brownies

Blending the rich, velvety notes of Baileys Irish Cream with the bold intensity of espresso, these brownies are a decadent treat that promises to elevate any dessert table. Perfectly balanced between fudgy and cakey, they’re a sophisticated twist on the classic brownie, designed to impress.

Ingredients

• 1 cup unsalted butter, clarified
• 8 oz high-quality dark chocolate, finely chopped
• 1 1/4 cups granulated sugar
• 3 pasture-raised eggs, lightly beaten
• 2 tbsp Baileys Irish Cream
• 1 tbsp espresso powder
• 3/4 cup all-purpose flour, sifted
• 1/4 tsp fine sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, allowing excess to hang over the sides for easy removal.
2. In a heatproof bowl set over a pot of simmering water, melt the clarified butter and dark chocolate together, stirring occasionally until smooth. Tip: Ensure the bowl doesn’t touch the water to prevent overheating the chocolate.
3. Remove the bowl from heat and whisk in the granulated sugar until fully incorporated. Allow the mixture to cool slightly.
4. Gradually add the lightly beaten eggs to the chocolate mixture, whisking continuously to create a silky batter.
5. Stir in the Baileys Irish Cream and espresso powder, ensuring the espresso is fully dissolved for a uniform flavor.
6. Gently fold in the sifted flour and fine sea salt until just combined, being careful not to overmix. Tip: Overmixing can lead to dense brownies.
7. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: The brownies will continue to set as they cool, so it’s better to underbake slightly than overbake.
8. Allow the brownies to cool completely in the pan before lifting them out using the parchment paper and cutting into squares.

Generously studded with the deep flavors of chocolate and espresso, these brownies boast a luxurious texture that’s irresistibly moist. Serve them slightly warmed with a dollop of whipped cream or a drizzle of caramel for an extra indulgent experience.

Baileys Espresso Creme Macarons

Unveiling a dessert that marries the rich, velvety notes of Baileys with the bold intensity of espresso, these macarons are a testament to the art of patisserie. Each bite offers a harmonious blend of flavors, encased in a delicate, airy shell that promises to elevate any occasion.

Ingredients

• 1 3/4 cups confectioners’ sugar, sifted
• 1 cup almond flour, finely ground
• 3 large egg whites, at room temperature
• 1/4 cup granulated sugar
• 1/2 tsp cream of tartar
• 1/4 cup Baileys Irish Cream
• 1 tbsp instant espresso powder
• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar

Instructions

1. Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted confectioners’ sugar and almond flour until fully combined.
3. In a large bowl, beat the egg whites on medium speed until foamy, then add the cream of tartar and gradually incorporate the granulated sugar, beating until stiff peaks form.
4. Gently fold the dry ingredients into the egg whites in three additions, using a spatula to preserve the airiness of the mixture.
5. Transfer the batter to a piping bag fitted with a round tip and pipe 1-inch circles onto the prepared baking sheets, spacing them 2 inches apart.
6. Tap the baking sheets firmly on the counter to release any air bubbles, then let the macarons sit at room temperature for 30 minutes to form a skin.
7. Bake for 18 minutes, rotating the sheets halfway through, until the macarons are firm and lift cleanly from the parchment.
8. For the filling, dissolve the espresso powder in Baileys Irish Cream. In a separate bowl, beat the softened butter and powdered sugar until light and fluffy, then gradually add the Baileys mixture until smooth.
9. Once the macarons are completely cooled, pipe the filling onto the flat side of half the shells and sandwich with the remaining halves.

Captivating in their complexity, these Baileys Espresso Creme Macarons boast a crisp exterior that gives way to a chewy interior, with a filling that’s luxuriously smooth. Serve them alongside a shot of espresso for an indulgent pairing that highlights their sophisticated flavor profile.

Baileys Espresso Creme Crepe Cake

Savory and sophisticated, the Baileys Espresso Creme Crepe Cake is a decadent masterpiece that marries the rich flavors of Irish cream with the bold intensity of espresso, layered between whisper-thin crepes for a dessert that’s as visually stunning as it is delicious.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 4 pasture-raised eggs, lightly beaten
• 2 cups whole milk
• 1/4 cup clarified butter, melted
• 1/4 cup granulated sugar
• 1/2 tsp fine sea salt
• 2 cups heavy cream
• 1/4 cup Baileys Irish Cream
• 2 tbsp espresso powder
• 1/4 cup powdered sugar, for dusting

Instructions

1. In a large mixing bowl, whisk together the sifted flour, granulated sugar, and sea salt.
2. Gradually add the lightly beaten eggs and whole milk to the dry ingredients, whisking continuously to ensure a smooth batter.
3. Stir in the melted clarified butter until fully incorporated. Let the batter rest for 30 minutes at room temperature to allow the gluten to relax.
4. Heat a non-stick skillet over medium heat (350°F) and lightly grease with clarified butter. Pour 1/4 cup of batter into the skillet, swirling to coat the bottom evenly.
5. Cook the crepe for about 1 minute, or until the edges begin to lift and the bottom is lightly golden. Flip and cook for an additional 30 seconds. Repeat with remaining batter.
6. In a chilled bowl, whip the heavy cream, Baileys Irish Cream, and espresso powder to stiff peaks.
7. Place one crepe on a serving plate, spread a thin layer of the Baileys espresso cream, and repeat the layers until all crepes and cream are used.
8. Chill the assembled cake for at least 2 hours before serving to allow the flavors to meld.
9. Dust the top with powdered sugar just before serving.

Heavenly in texture, each slice reveals layers of tender crepes and velvety cream, with the espresso cutting through the sweetness for a balanced finish. Serve with a drizzle of chocolate ganache or fresh berries for an extra touch of elegance.

Baileys Espresso Creme Donuts

These Baileys Espresso Creme Donuts are a decadent fusion of rich coffee flavors and creamy Irish cream, enveloped in a soft, pillowy dough that promises to elevate your dessert game to new heights.

Ingredients

• 1 cup whole milk, warmed to 110°F
• 2 1/4 tsp active dry yeast
• 1/3 cup granulated sugar
• 2 large pasture-raised eggs, lightly beaten
• 1/2 cup unsalted butter, melted and cooled
• 4 cups all-purpose flour, sifted
• 1 tsp fine sea salt
• 1/2 cup Baileys Irish Cream
• 1/4 cup strong espresso, cooled
• 1 cup powdered sugar, for dusting
• Vegetable oil, for frying

Instructions

1. In a large mixing bowl, combine the warmed milk, yeast, and sugar. Let sit for 5 minutes until frothy.
2. Add the beaten eggs and melted butter to the yeast mixture, stirring gently to combine.
3. Gradually incorporate the sifted flour and sea salt, mixing until a soft dough forms. Tip: Avoid overmixing to ensure tender donuts.
4. Cover the bowl with a damp cloth and let the dough rise in a warm place for 1 hour, or until doubled in size.
5. On a lightly floured surface, roll the dough to 1/2-inch thickness. Use a donut cutter to shape the dough.
6. Heat vegetable oil in a deep fryer to 350°F. Fry the donuts in batches for 1-2 minutes per side, or until golden brown. Tip: Maintain oil temperature for even cooking.
7. Transfer the fried donuts to a wire rack to cool slightly.
8. In a small bowl, whisk together Baileys Irish Cream and cooled espresso. Brush this mixture over the warm donuts for infused flavor.
9. Dust the donuts with powdered sugar before serving. Tip: For an extra touch, serve with a side of espresso for dipping.

Perfectly balanced between the boldness of espresso and the sweetness of Baileys, these donuts offer a melt-in-your-mouth experience. Consider presenting them on a rustic wooden board for an Instagram-worthy dessert spread.

Baileys Espresso Creme Pancakes

Savory mornings call for a touch of indulgence, and these Baileys Espresso Creme Pancakes are the epitome of a luxurious breakfast. Infused with the rich flavors of Baileys Irish Cream and a hint of espresso, these pancakes promise a sophisticated twist on a classic favorite.

Ingredients

• 1 cup all-purpose flour, sifted
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1 large pasture-raised egg, lightly beaten
• 3/4 cup buttermilk
• 1/4 cup Baileys Irish Cream
• 1 tbsp espresso, cooled
• 2 tbsp clarified butter, melted
• 1/2 tsp pure vanilla extract

Instructions

1. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, baking soda, and fine sea salt until well combined.
2. In a separate bowl, combine the lightly beaten egg, buttermilk, Baileys Irish Cream, cooled espresso, melted clarified butter, and pure vanilla extract, whisking until smooth.
3. Gently fold the wet ingredients into the dry ingredients, mixing just until incorporated to avoid overworking the batter—this ensures fluffy pancakes.
4. Heat a non-stick skillet over medium-low heat (325°F) and lightly grease with clarified butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges appear set, about 2-3 minutes.
6. Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through.
7. Transfer to a warm plate and repeat with the remaining batter, greasing the skillet as needed.

Gracefully stacked, these pancakes boast a tender crumb and a decadent flavor profile, with the Baileys and espresso creating a harmonious blend. Serve them with a drizzle of chocolate ganache or a dollop of whipped cream for an extra layer of indulgence.

Baileys Espresso Creme Waffles

Radiating with the rich, indulgent flavors of Baileys Irish Cream and freshly brewed espresso, these waffles are a sophisticated twist on a breakfast classic, perfect for leisurely weekend brunches or a decadent dessert.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp fine sea salt
• 1 cup whole milk
• 1/2 cup Baileys Irish Cream
• 1/4 cup clarified butter, melted
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp pure vanilla extract
• 1/4 cup freshly brewed espresso, cooled
• 1 cup heavy cream, for whipping
• 2 tbsp powdered sugar, for dusting

Instructions

1. Preheat your waffle iron to 375°F, ensuring it reaches the optimal temperature for a crisp exterior.
2. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, and sea salt until fully combined.
3. In a separate bowl, blend the whole milk, Baileys Irish Cream, clarified butter, lightly beaten eggs, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients, being careful not to overmix, to maintain the waffles’ light texture.
5. Stir in the cooled espresso until just incorporated, allowing the coffee flavor to subtly infuse the batter.
6. Ladle the batter onto the preheated waffle iron, using approximately 1/2 cup per waffle, and cook for 4-5 minutes or until golden brown and crisp.
7. While the waffles cook, whip the heavy cream to soft peaks, ready to dollop atop the finished waffles.
8. Serve the waffles immediately, garnished with a dollop of whipped cream and a dusting of powdered sugar for an elegant finish.

Gracefully balancing the bold espresso with the creamy sweetness of Baileys, these waffles offer a luxurious texture that’s crisp on the outside yet tender within. For an extra touch of indulgence, drizzle with chocolate syrup or serve alongside a scoop of vanilla bean ice cream.

Baileys Espresso Creme French Toast

This morning, as the first light of dawn creeps through the kitchen window, there’s no better way to greet the day than with a plate of Baileys Espresso Creme French Toast. This indulgent breakfast dish combines the rich, creamy flavors of Baileys Irish Cream with the bold intensity of espresso, all enveloped in a custard-soaked brioche that’s golden and crisp at the edges yet luxuriously soft within.

Ingredients

• 4 thick slices of brioche bread, preferably day-old
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup heavy cream
• 1/4 cup Baileys Irish Cream
• 2 tbsp granulated sugar
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 2 tbsp clarified butter
• 1 tbsp espresso powder, dissolved in 1 tbsp hot water
• Powdered sugar and fresh berries, for garnish

Instructions

1. In a large mixing bowl, whisk together the lightly beaten eggs, heavy cream, Baileys Irish Cream, granulated sugar, vanilla extract, and ground cinnamon until fully combined.
2. Stir in the dissolved espresso powder into the egg mixture, ensuring it’s evenly distributed for a uniform flavor.
3. Heat a large non-stick skillet over medium heat and add 1 tbsp of clarified butter, swirling to coat the pan evenly.
4. Dip each slice of brioche into the egg mixture, allowing it to soak for 30 seconds per side to ensure thorough saturation without becoming too soggy.
5. Place the soaked brioche slices in the heated skillet and cook for 3-4 minutes on each side, or until golden brown and slightly crisp at the edges.
6. Repeat the process with the remaining slices, adding the remaining tbsp of clarified butter to the skillet as needed.
7. Serve the French toast immediately, dusted with powdered sugar and garnished with fresh berries for a vibrant contrast.

Silky and rich, each bite of this French toast offers a harmonious blend of coffee and cream, with the brioche providing a buttery backdrop that’s simply irresistible. For an extra touch of elegance, drizzle with a bit more Baileys or a scoop of vanilla bean ice cream on the side.

Baileys Espresso Creme Bread Pudding

Combining the rich, velvety notes of Baileys with the bold intensity of espresso, this bread pudding transforms humble ingredients into a decadent dessert. Perfect for those who appreciate the finer things in life, it’s a harmonious blend of comfort and sophistication.

Ingredients

• 1 loaf brioche bread, day-old, cut into 1-inch cubes
• 4 pasture-raised eggs, lightly beaten
• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup Baileys Irish Cream
• 1/4 cup granulated sugar
• 2 tbsp espresso powder
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp sea salt
• 1/2 cup dark chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter.
2. In a large mixing bowl, whisk together the lightly beaten eggs, heavy cream, whole milk, Baileys Irish Cream, granulated sugar, espresso powder, pure vanilla extract, ground cinnamon, and sea salt until fully combined.
3. Add the brioche bread cubes to the bowl, gently pressing them down to ensure they are fully submerged in the liquid mixture. Let sit for 15 minutes to allow the bread to absorb the custard.
4. Fold in the dark chocolate chips evenly throughout the mixture.
5. Transfer the mixture to the prepared baking dish, spreading it out evenly. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set but still slightly wobbly.
6. Remove from the oven and let cool for 10 minutes before serving. Tip: For an extra touch of elegance, drizzle with additional Baileys Irish Cream or a dusting of cocoa powder before serving.

Yielded is a bread pudding with a luxuriously creamy interior, punctuated by the occasional melt of dark chocolate, and a crust that offers a delightful contrast in texture. Serve warm with a scoop of vanilla bean ice cream for an indulgent twist.

Baileys Espresso Creme Custard

Yieldingly luxurious, this Baileys Espresso Creme Custard marries the rich, velvety notes of Irish cream with the bold intensity of espresso, creating a dessert that’s as sophisticated as it is indulgent. Perfect for those who appreciate the finer things in life, this custard is a testament to the art of dessert making.

Ingredients

• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup granulated sugar
• 3 pasture-raised eggs, lightly beaten
• 1/4 cup Baileys Irish Cream
• 2 tbsp freshly brewed espresso, cooled
• 1 tsp pure vanilla extract
• Pinch of fine sea salt

Instructions

1. Preheat your oven to 325°F (163°C) and prepare a water bath by placing a large roasting pan in the oven. Fill it halfway with hot water.
2. In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling, about 5 minutes.
3. In a separate bowl, whisk together the lightly beaten eggs, Baileys Irish Cream, cooled espresso, vanilla extract, and fine sea salt until smooth.
4. Gradually pour the hot cream mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling.
5. Strain the custard mixture through a fine-mesh sieve into a large measuring cup or bowl to ensure a silky texture.
6. Divide the custard evenly among four 6-ounce ramekins. Place the ramekins in the prepared water bath.
7. Bake for 35-40 minutes, or until the custards are set around the edges but still slightly wobbly in the center.
8. Carefully remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate for at least 2 hours before serving.

Notably, the custard’s texture is impeccably smooth, with the espresso and Baileys melding into a harmonious blend of flavors. Serve chilled, garnished with a dusting of cocoa powder or a few coffee beans for an elegant touch.

Baileys Espresso Creme Parfait

Amidst the hustle of daily life, there’s a dessert that stands as a beacon of sophistication and indulgence—the Baileys Espresso Creme Parfait. This layered delight marries the rich, creamy notes of Baileys with the bold intensity of espresso, creating a dessert that’s as visually stunning as it is delicious.

Ingredients

• 1 cup heavy cream, chilled
• 1/4 cup granulated sugar
• 1/2 cup Baileys Irish Cream
• 1/4 cup freshly brewed espresso, cooled
• 1 packet unflavored gelatin
• 1/2 cup cold water
• 1/2 cup mascarpone cheese, room temperature
• Dark chocolate shavings, for garnish

Instructions

1. In a small bowl, sprinkle the gelatin over cold water and let it bloom for 5 minutes.
2. Heat the bloomed gelatin in a microwave for 15 seconds or until fully dissolved, then set aside to cool slightly.
3. In a large mixing bowl, whip the heavy cream and granulated sugar to soft peaks using an electric mixer.
4. Gently fold in the Baileys Irish Cream, cooled espresso, and dissolved gelatin into the whipped cream until fully incorporated.
5. Add the mascarpone cheese to the mixture, folding gently to maintain the airy texture.
6. Divide the mixture evenly among 4 parfait glasses, tapping gently to remove any air bubbles.
7. Refrigerate the parfaits for at least 4 hours, or until set.
8. Before serving, garnish each parfait with dark chocolate shavings for an elegant finish.

Yield a dessert that’s a symphony of textures—silky, airy, and with a hint of crunch from the chocolate. The flavors deepen as it chills, making it a perfect make-ahead treat for dinner parties. Serve with a side of espresso beans for an extra caffeine kick or a drizzle of caramel for added sweetness.

Baileys Espresso Creme Trifle

Velvety layers of espresso-soaked ladyfingers, rich Baileys-infused custard, and clouds of whipped cream come together in this indulgent Baileys Espresso Creme Trifle, a dessert that promises to dazzle the senses and elevate any occasion.

Ingredients

• 1 cup heavy cream, chilled
• 1/4 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/2 cup Baileys Irish Cream
• 1 cup espresso, cooled
• 24 ladyfingers
• 1/2 cup mascarpone cheese, room temperature
• 1/4 cup cocoa powder, for dusting

Instructions

1. In a large mixing bowl, whip the chilled heavy cream with granulated sugar and vanilla extract until stiff peaks form, about 3 minutes. Tip: Ensure the bowl and beaters are cold for optimal whipping.
2. Gently fold in the Baileys Irish Cream into the whipped cream until fully incorporated. Set aside.
3. Quickly dip each ladyfinger into the cooled espresso, ensuring they are moist but not soggy, and layer them at the bottom of a trifle dish.
4. Spread half of the Baileys whipped cream over the ladyfingers, smoothing with a spatula.
5. Dot the surface with half of the mascarpone cheese, using a teaspoon to create small dollops.
6. Repeat the layers with the remaining ladyfingers, whipped cream, and mascarpone cheese.
7. Chill the trifle in the refrigerator for at least 4 hours, or overnight, to allow the flavors to meld. Tip: Cover with plastic wrap to prevent the cream from absorbing any fridge odors.
8. Before serving, dust the top with cocoa powder using a fine-mesh sieve for an elegant finish. Tip: For a decorative touch, use a stencil to create patterns with the cocoa powder.

Exquisite in its balance of flavors, this trifle offers a harmonious blend of coffee bitterness, creamy sweetness, and a hint of Irish cheer. Serve it in individual glasses for a personalized touch or garnish with chocolate shavings for added decadence.

Baileys Espresso Creme Eclairs

Flawlessly blending the rich, creamy notes of Baileys with the bold intensity of espresso, these eclairs are a sublime treat for those who appreciate the finer things in life. Each bite offers a harmonious balance of flavors, encased in a light, airy choux pastry that’s nothing short of divine.

Ingredients

• 1 cup water
• 1/2 cup unsalted butter, cubed
• 1 cup all-purpose flour, sifted
• 4 pasture-raised eggs, lightly beaten
• 1 cup heavy cream
• 1/4 cup Baileys Irish Cream
• 2 tbsp espresso, cooled
• 1/4 cup granulated sugar
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. In a medium saucepan, combine water and butter over medium heat until the butter melts completely.
3. Add the sifted flour all at once, stirring vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan, about 2 minutes.
4. Transfer the dough to a mixing bowl and let cool for 5 minutes. Gradually add the beaten eggs, mixing until the dough is shiny and falls from the spoon in a thick ribbon.
5. Pipe the dough onto the prepared baking sheet in 4-inch lengths, spacing them 2 inches apart. Bake for 25-30 minutes, or until golden brown and puffed. Do not open the oven door during the first 20 minutes to prevent collapse.
6. For the filling, whip the heavy cream, Baileys, espresso, sugar, and vanilla extract to stiff peaks. Once the eclairs are cooled, slice them horizontally and pipe the filling into the bottom halves before replacing the tops.
7. Dust with powdered sugar or drizzle with melted chocolate for an extra touch of elegance before serving.

Best enjoyed fresh, these eclairs boast a crisp shell giving way to a luxuriously creamy center, with the espresso cutting through the sweetness for a perfectly balanced dessert. Serve alongside a cup of freshly brewed coffee to elevate the experience further.

Baileys Espresso Creme Profiteroles

Amidst the hustle of modern life, there’s something undeniably luxurious about indulging in a dessert that marries the rich, creamy notes of Baileys with the bold intensity of espresso, all encased in a delicate choux pastry. These Baileys Espresso Creme Profiteroles are a testament to the art of pastry, offering a symphony of flavors and textures that elevate any occasion.

Ingredients

• 1 cup water
• 1/2 cup unsalted butter, cubed
• 1 cup all-purpose flour, sifted
• 4 large pasture-raised eggs, lightly beaten
• 1 cup heavy cream
• 2 tbsp Baileys Irish Cream
• 1 tbsp instant espresso powder
• 1/4 cup granulated sugar
• 1/2 tsp pure vanilla extract
• Pinch of sea salt

Instructions

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. In a medium saucepan, combine water and butter over medium heat until the butter melts completely.
3. Add the sifted flour all at once, stirring vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan, about 2 minutes.
4. Transfer the dough to a mixing bowl and let cool for 5 minutes. Gradually add the beaten eggs, mixing until the dough is glossy and holds a soft peak.
5. Pipe or spoon the dough into 1-inch mounds on the prepared baking sheet, spacing them 2 inches apart.
6. Bake for 20 minutes, then reduce the oven temperature to 375°F and bake for an additional 15 minutes, or until the profiteroles are golden and crisp. Do not open the oven door during the first 20 minutes to prevent collapse.
7. For the filling, whip the heavy cream, Baileys, espresso powder, sugar, vanilla, and salt until stiff peaks form.
8. Once the profiteroles are cooled, slice them in half horizontally and pipe the Baileys espresso creme generously inside.

Perfectly crisp on the outside with a cloud-like interior, these profiteroles are a delightful contrast of textures. The Baileys espresso creme adds a velvety richness that’s both sophisticated and comforting. Serve them dusted with cocoa powder for an extra touch of elegance.

Baileys Espresso Creme Souffle

Captivating the senses with its luxurious blend of flavors, the Baileys Espresso Creme Souffle is a dessert that marries the rich, creamy notes of Baileys Irish Cream with the bold intensity of espresso, all encased in a light, airy souffle that promises to delight.

Ingredients

• 1/2 cup whole milk
• 1/4 cup granulated sugar, plus extra for dusting
• 2 tbsp unsalted butter, clarified
• 3 tbsp all-purpose flour
• 4 large pasture-raised eggs, lightly beaten
• 1/4 cup Baileys Irish Cream
• 2 tbsp freshly brewed espresso, cooled
• 1/4 tsp fine sea salt
• 1/2 tsp pure vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C) and butter four 6-ounce ramekins, dusting them with granulated sugar to coat.
2. In a small saucepan over medium heat, warm the whole milk until just simmering, then remove from heat.
3. Melt the clarified butter in a medium saucepan over low heat, whisk in the all-purpose flour to form a roux, cooking for 1 minute until golden.
4. Gradually add the warmed milk to the roux, whisking constantly to prevent lumps, until the mixture thickens, about 2 minutes.
5. Remove from heat and stir in the granulated sugar, fine sea salt, and pure vanilla extract until fully dissolved.
6. Allow the mixture to cool slightly, then whisk in the lightly beaten pasture-raised eggs one at a time, ensuring each is fully incorporated before adding the next.
7. Gently fold in the Baileys Irish Cream and freshly brewed espresso until the mixture is homogenous.
8. Divide the batter evenly among the prepared ramekins, filling each three-quarters full.
9. Bake in the preheated oven for 18-20 minutes, or until the souffles have risen and the tops are lightly golden.
10. Serve immediately, as souffles are best enjoyed fresh from the oven.

The Baileys Espresso Creme Souffle emerges from the oven with a delicate crust giving way to a moist, fluffy interior, its flavors a harmonious blend of coffee and cream. For an extra touch of elegance, dust with cocoa powder or accompany with a dollop of whipped cream.

Baileys Espresso Creme Crepes

Zesty mornings call for a touch of indulgence, and our Baileys Espresso Creme Crepes are the epitome of a luxurious breakfast or brunch. These delicate crepes, infused with the rich flavors of Baileys Irish Cream and freshly brewed espresso, are a harmonious blend of sophistication and comfort, perfect for those who appreciate the finer things in life.

Ingredients

• 1 cup all-purpose flour, sifted
• 2 pasture-raised eggs, lightly beaten
• 1 1/4 cups whole milk
• 2 tbsp unsalted butter, melted and slightly cooled
• 1/4 cup Baileys Irish Cream
• 2 tbsp freshly brewed espresso, cooled
• 1/4 tsp fine sea salt
• 1 tbsp granulated sugar
• Clarified butter, for cooking
• 1/2 cup heavy cream, whipped to soft peaks
• 1 tbsp powdered sugar, for dusting

Instructions

1. In a large mixing bowl, whisk together the sifted flour, lightly beaten eggs, whole milk, melted butter, Baileys Irish Cream, cooled espresso, fine sea salt, and granulated sugar until the batter is smooth and free of lumps. Let the batter rest for 30 minutes at room temperature to allow the flavors to meld.
2. Heat a 10-inch non-stick skillet over medium heat and lightly brush with clarified butter. Pour 1/4 cup of the batter into the center of the skillet, swirling to evenly coat the bottom. Cook for 1-2 minutes until the edges begin to lift and the bottom is golden brown.
3. Carefully flip the crepe using a spatula and cook for an additional 1 minute on the other side. Transfer to a plate and cover loosely with foil to keep warm. Repeat with the remaining batter, brushing the skillet with clarified butter as needed.
4. Fold each crepe into quarters and arrange on serving plates. Top with a dollop of whipped cream and a light dusting of powdered sugar.

Golden and lacy, these crepes offer a tender bite with a rich, creamy filling that marries the boldness of espresso with the smooth sweetness of Baileys. Serve them alongside a fresh cup of coffee for a truly decadent morning treat.

Baileys Espresso Creme Milkshake

Savory and sophisticated, this Baileys Espresso Creme Milkshake blends the rich, creamy notes of Baileys Irish Cream with the bold intensity of freshly brewed espresso, creating a decadent treat that’s as luxurious as it is refreshing.

Ingredients

• 1 cup premium vanilla bean ice cream
• 1/2 cup whole milk
• 1/4 cup Baileys Irish Cream
• 1 shot (1 oz) freshly brewed espresso, cooled to room temperature
• 1/4 cup heavy whipping cream
• 1 tbsp granulated sugar
• 1/2 tsp pure vanilla extract
• Dark chocolate shavings, for garnish

Instructions

1. In a blender, combine the premium vanilla bean ice cream, whole milk, Baileys Irish Cream, and cooled espresso. Blend on high speed for 30 seconds, or until smooth and creamy.
2. In a chilled mixing bowl, whip the heavy whipping cream, granulated sugar, and pure vanilla extract until stiff peaks form, about 2 minutes.
3. Pour the milkshake into a chilled glass, leaving room at the top for the whipped cream.
4. Gently spoon the whipped cream over the milkshake, creating a soft, cloud-like layer.
5. Sprinkle dark chocolate shavings generously over the whipped cream for an elegant finish.

Whisper-light yet indulgently creamy, this milkshake offers a harmonious balance between the velvety smoothness of Baileys and the aromatic depth of espresso. Serve it in a chilled martini glass for an extra touch of sophistication, or enjoy it as a decadent dessert after a dinner party.

Baileys Espresso Creme Hot Chocolate

Just when you thought hot chocolate couldn’t get any more indulgent, along comes this Baileys Espresso Creme Hot Chocolate, a luxurious twist on the classic that’s sure to warm your soul and delight your senses. Combining the rich, creamy notes of Baileys with the bold intensity of espresso, this beverage is a sophisticated treat for any occasion.

Ingredients

• 2 cups whole milk
• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 2 tbsp unsweetened cocoa powder, sifted
• 1/4 cup Baileys Original Irish Cream
• 1 shot (1 oz) freshly brewed espresso, cooled slightly
• 1/2 tsp pure vanilla extract
• Whipped cream, for garnish
• Chocolate shavings, for garnish

Instructions

1. In a medium saucepan over low heat, combine the whole milk and heavy cream, warming gently until steam begins to rise, about 5 minutes. Do not boil.
2. Whisk in the granulated sugar and sifted cocoa powder until fully dissolved and the mixture is smooth, about 2 minutes.
3. Stir in the Baileys Original Irish Cream, freshly brewed espresso, and pure vanilla extract, heating for an additional 1-2 minutes until well incorporated and hot.
4. Remove from heat and pour into pre-warmed mugs, leaving room at the top for garnishes.
5. Top each serving with a generous dollop of whipped cream and a sprinkle of chocolate shavings for an elegant finish.

Nowhere does comfort meet elegance quite like in this Baileys Espresso Creme Hot Chocolate. The velvety texture and harmonious blend of coffee and chocolate flavors make it a standout, perfect for sipping by the fire or serving as a decadent dessert beverage at your next gathering.

Conclusion

Brimming with irresistible flavors, our roundup of 23 Delicious Baileys Espresso Creme Recipes is your ticket to dessert heaven. Whether you’re a seasoned baker or new to the kitchen, these recipes promise to delight. We’d love to hear which one becomes your favorite—drop us a comment below! Loved what you saw? Share the sweetness by pinning this article on Pinterest for fellow dessert lovers to discover. Happy baking!

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