Baileys Iced Mocha Latte

Ingredients

• 200 ml Chocolate milk
• 100 ml Baileys Original Irish Cream
• 1–2 shots Cold espresso
• 100 ml, plus optional garnish Chocolate sauce
• 1–2 scoops Crushed ice
• 100–150 ml, optional for thinning Whole milk
• Optional garnish Honeycomb candy

Make it

1. Brew 1–2 shots espresso using an espresso machine or compatible espresso capsules; measure the finished coffee. Cool it in an open heat-safe vessel before mixing.
2. Blend the chocolate milk, Irish cream, cold espresso, chocolate sauce and crushed ice until combined.
3. If the mixture is too thick, blend in a little of the optional milk at a time.
4. Divide between two glasses. Add a little chocolate sauce or crumbled honeycomb if desired.

Equipment: Blender, measure and two tall glasses. Espresso machine or compatible capsule machine, and heat-safe measuring jug.

Allergens: Contains milk; check sauce and candy labels.

Adaptation: the source lists whole milk without saying when to add it; here it is optional for adjusting thickness. Scoops and espresso shots follow the source’s approximate measures.

Recipe reference: Baileys recipe ↗. Method written in our own words. Brand names identify the source ingredients; no sponsorship or affiliation is implied.