Coffee Nomad

Behold my new creation: the Bailey’s Latte Delight.

Ingredients:

• 2 oz. espresso
• 2 oz. Bailey’s Irish Cream
• Steamed milk
• Teaspoon brown sugar
• Whipped cream
• Cinnamon sprinkle

Directions:

1. Make the espresso and steam the milk as close to the same time as possible.  Add the espresso to the brown sugar and Bailey’s.  If there’s a break between when the espresso pull and when the milk is done heating up, be sure to add the espresso to the Bailey’s to “save” it.
2. Add the steamed milk (with minimal froth).  Make sure it’s stirred together.
3. Apply whipped cream and cinnamon sprinkle

Lower Calorie Option: Substitute more froth for the whipped cream, use low fat milk and omit the brown sugar.  Some might like it with less sweetener anyway.

Verdict: Really good! (I’m so proud of myself).  Good balance of coffee, sweetness, creaminess and Bailey’s flavor.

And it ended up being easier than I thought to make a latte with my new Mr. Coffee espresso / cappuccino machine (review here).  This is literally the first thing I’ve ever made with this machine, which means either I’ve got amazing barista skills or this machine was easy to use.

The Bailey’s Latte Delight would probably make a good crowd pleaser, especially as the chillier holiday season is coming up.  I would prefer this over the traditional eggnog and rum any day.

For this particular espresso based beverage I used a Seattle’s Best coffee — “henry’s blend,” which was ideal since it was closer to an espresso grind, almost too fine for a drip machine despite the labeling.  By itself, the coffee seemed a bit flat, so I didn’t want to dedicate a whole post to reviewing it and risk boring anyone.