Bailey's Irish Cream Slushy
from the kitchen of Sharmagne Leland-St. John

1 cup whole coffee beans
4 cups water
2¼ cups cold brew coffee, divided
½ cup half and half milk
¼ cup Bailey's Irish Cream
¼ cup vanilla infused vodka
Heavy whipping cream, for garnish
Chocolate sauce, for garnish
Caramel sauce, for garnish
Green sprinkles, for garnish

To make the cold brew, grind the coffee beans on the
coarsest setting on your grinder, The grounds should
look like coarse cornmeal, not fine powder. You will
have a bit less than 1 cup of grounds.

Transfer the coffee grounds to a glass pitcher or jar.
Pour the water over top. Gently stir with an iced tea
spoon to make sure the grounds are thoroughly saturated
with water.

Let the coffee steep for 12 hours in the refrigerator.

Line a strainer with cheesecloth or coffee filter and
place over a large measuring cup. Pour the coffee through
the strainer.

The excess coffee can be kept in a jar of small bottle and
stored in the refrigerator for up to a week.

Fill an ice cube tray with 2 cups cold brew coffee. Freeze
until solid, approximately 2-3 hours.

In a blender or your slush drink machine combine the frozen
coffee cubes with the remaining cold coffee, half and half,
Bailey's Irish Cream and vodka. Process until smooth.

Drizzle the chocolate and caramel sauces into the bottom of
each chilled glass. Divide the slushy evenly between the
glasses, then top with the whipped cream. Add more caramel
and more chocolate, then add the green sprinkles if desired.

Serve with metal straws.

Editor's Note:

This recipe contains alcohol. Please drink responsibly.
Do not drink if you are pregnant.

Shamrock shaped sprinkles can be found on the internet.

Cold brew packets for home brewing can also be found on the internet
or pre-brewed in the coffee and tea section of your local market.


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