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Baileys has been thinking outside the Irish cream box for quite some time. There’s salted caramel, chocolate cherry, and vanilla cinnamon flavors too. And now they’ve added a Baileys Espresso Crème to their collection. Nov. 23 is National Espresso DayProduct and recipes provided by brand representatives. All comments and opinions are my own unless otherwise stated.

November 23rd is National Espresso Day. Two specific coffee recipes always come to mind first when I think of flavored coffee; Irish coffee with Irish whiskey and of course creamy coffee with Irish cream.

Baileys has been thinking outside the Irish cream box for quite some time. There’s salted caramel, chocolate cherry, and vanilla cinnamon flavors too. And now they’ve added a Baileys Espresso Crème to their collection.

Their description:

“bold dark roast coffee aroma with the taste of fresh ground espresso beans on top of Irish cream and chocolate with the smooth classic Baileys finish.”

Now that sounds like we could sort of skip the whole hot coffee all together and just sip the Baileys Espresso Crème. But where’s the fun in that. These flavors aren’t just for hot coffee drinks either. They make an excellent addition to cocktails like this one and this one. Both would be excellent for celebrating the holidays.

Baileys Espresso Creme : “bold dark roast coffee aroma with the taste of fresh ground espresso beans on top of Irish cream and chocolate with the smooth classic Baileys finish.”Rube Café – recipe by Revae Schneider

1 ounce Baileys Espresso Crème

3/4 ounce Bulleit Bourbon

1/3 ounce Raspberry Liqueur

3/4 ounce Dark Roast Coffee

Edible Flower

Combine all liquids in a cocktail shaker with ice. Shake to chill. Strain into a tea cup. Garnish with edible flower.

Baileys Espresso Creme : “bold dark roast coffee aroma with the taste of fresh ground espresso beans on top of Irish cream and chocolate with the smooth classic Baileys finish.”Karha Crème – recipe by Revae Schneider

1 ounce Baileys Espresso Crème

1 ounce Captain Morgan Original Spiced Rum

3/4 ounce French Vanilla Creamer

1/4 ounce Chai Syrup

Star Anise

Combine all liquids in a cocktail shaker with ice. Shake to chill. Strain into a coupe glass. Garnish with star anise.

I’m not sure which chai syrup Revae used when creating this cocktail, but I did find a recipe online that you can make at home. It’s here. Don’t let the number of ingredients scare you away. Most of the spices might be hiding in your pantry already. I recommend adding one ounce of vodka to the finished syrup after it has cooled. Vodka acts as a preservative, so it keeps the syrup from going bad as fast. You don’t want to waste all your hard work and ingredients with syrup that goes bad in a week. I’ve had syrups last three to four months when adding the vodka.

Which Baileys flavor is your favorite?

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All content ©2015 Cheri Loughlin, The Intoxicologist. All Rights Reserved. Chat with Cheri @Intoxicologist on Twitter and facebook.com/Intoxicologist

Cheri Loughlin is the Omaha writer and photographer behind www.intoxicologist.net and author of Cocktails with a Tryst: An Affair with Mixology and Seduction. You can email Cheri with comments and questions at str8upcocktails@gmail.com.

Baileys Espresso Crème Recipes

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