Crème de Menthe is combined with Baileys Irish Cream in a chocolate and sprinkles rimmed glass, rich espresso and frothy milk is then poured over the top. Add some vanilla whipped cream and rainbow sprinkles to finish it off with a touch of magic! The best way to drink coffee this St Patrick’s Day!
2oz/ 60g milk chocolate
2 tbsp green sprinkles
1 cup / 240ml double (heavy) cream
1/2 tsp vanilla extract
1/2 cup / 4oz / 120ml Créme de Menthe
1 cup / 6oz / 240ml Irish Cream (I use Baileys)
3/4 cup / 180ml hot espresso (or strong brewed coffee)
2 1/3 cups / 545ml hot foamed milk*
1-2 tbsp rainbow sprinkles
4 x 300ml latte glasses
Clean mixing bowl
Stand mixer with whisk attachment or handheld electric beaters
Star piping tip (optional)
Melt the chocolate in a shallow bowl in the microwave, stir after 30 seconds and check every 10 seconds thereafter.
Put the green sprinkles on a small plate.
Dip the rim of each glass into the chocolate, making sure the outer edge is covered, then dip and in the sprinkles to coat.
Add the cream and vanilla to your mixing bowl, and using your stand mixer fitted with the whisk attachment or a handheld electric beaters, whip the cream until soft peaks form (cream will be fluffy and hold it's shape, but not completely stiff).
Spoon into piping bag fitted with star tip (or just snip off the end if not using a tip) and set aside somewhere cool.
Pour 1oz/30ml of Créme de Menthe into each glass, followed by 2oz/60ml of Irish Cream into each glass.
Add 3 tbsp/1.5oz/45ml espresso into each glass, and top each one up with hot milk.
Pipe whipped cream on top and sprinkle your rainbow sprinkles on top
* If you don't have a milk frother, you can make foamy, frothy milk by putting it in a large jar and shaking vigorously for 30 seconds or until it has almost doubled in size. Then heat in the microwave for 2-3 minutes (check after 90-120 seconds to ensure it doesn't boil over).
Recipe can be halved or doubled as needed.
Recipe by A Tipsy Giraffe at https://www.atipsygiraffe.com/mint-irish-latte/