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    What can I do with Bailey's Irish Cream?

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What can I do with Bailey's Irish Cream?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What can I do with Bailey's Irish Cream?),it will help you,my kids.
I bought a bottle of the new Bailey's Mint Chocolate Irish Cream because it sounded good but I really don't like it. Do you know of any good drinks I could make with it?

Answer:
put in your coffee or a b52 or add it with ice cream and milk in the blender and make a kick butt smoothie
B52s
Baileys and coffee
you can put it in your morning coffee or make a baileys cheese cake chimicango theres lots you can do with it
(shooter)

INGREDIENTS:
1/4 oz Bailey's Irish cream liqueur
1/2 oz Amaretto almond liqueur
whipped cream

PREPARATION:
Pour the liqueurs into a shot glass.
Top with whipped cream.


OR YOU CAN MAKE A

Baileys Chocolate Pots de Creme

INGREDIENTS:
1 1/2 Cups Heavy Cream
1/2 Cup Baileys Irish Cream
1/2 Teaspoon Vanilla
6 Ounces Bittersweet Chocolate, chopped into small pieces
6 Large Egg Yolks
1 Tablespoon Sugar
Pinch of Salt
Whipped Cream (optional), to garnish

PREPARATION:
Special equipment: 8 (4- to 5-ounce) Ramekins or Pots de Creme Cups.
Preheat oven to 300 degrees.

Add chopped chocolate to a large bowl. Heat cream and a pinch of salt in a small pot until it just comes to a boil. Pour the hot cream over the chocolate and whisk until melted and smooth. Let cool slightly, then stir in the Baileys Irish Cream and vanilla.
In another bowl, whisk together the egg yolks and sugar. Slowly drizzle the warm chocolate into the egg mixture while stirring. Strain the mixture through a sieve into another container and let cool completely (15 - 20 minutes).

Pour the custard mixture evenly into custard pots, baking dishes, or ramekins. Place the dishes into a deep pan and fill pan with hot water until half way up the sides of the ramekins. Tightly cover with pots de creme lids or aluminum foil poked with a few holes.

Bake until custard is set around edges but still slightly liquid in center (about 35 - 45 minutes). Custard will become firmer as it cools.

Remove pots de creme from water bath, remove lids or foil, and let cool at room temperature for about an hour. Transfer to refrigerator and cool completely (at least 3 hours). You can make these up to two days ahead of time.

Serve cold with a dollop of whipped cream on top.
Add it to ice cream for a boozy dessert or mix it into chocolate mousse. Or add to milk for an adult milkshake!
You could do something as simple as baking your favorite cake and pouring it over the cake. The cake will be moist, and should only be served to adults though.
Put it in some black coffee and enjoy!!!
Try it with ice cream!
mix it in your hot chocolate?


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