This is the final post for the year for my partnership with BAILEYS™ Coffee Creamers. Thanks for letting me partner with brands I love and use in my own kitchen. I was provided with product and compensated for my time, but the opinions and recipe are my own.
So, the other day, my fridge was packed to the brim. Ok, my fridge is always packed to the brim. But, out on the ledge, about to crash to the floor was a couple bottles of the new BAILEYS™ Coffee Creamer Frosted Vanilla Cookie. My mother-in-law saw it, and mentioned she loves their flavors. We both paused for a second because we both knew that neither of us drink coffee, yet we both have an unabashed love for coffee creamers.
We went into a flurry of recipe ideas to use up the delicious nectar that is BAILEYS™ Coffee Creamers. My mother-in-law likes to make cocktails and hot chocolate with them. I told her about all the desserts I’ve made with the creamers (Croissant French Toast, Shortcut Tres Leches Cake, and now this Vanilla Steamer), and then we couldn’t decide which was the best use for a few remaining glugs.
I was inspired by her idea of adding coffee creamers to flavor hot chocolate, and decided to make a warm festive drink with my last few shots of the creamer. After swooping into Starbucks the other day for a warm non-caffeinated pick me up, and discovering their new Steamers, I was inspired. Starbucks drinks always seem to have that special je ne sais quoi to them, don’t they? When I added the coffee creamer, I feel like I hit gold. I’m not saying Starbucks has a secret stash of BAILEYS™ Coffee Creamers under the shelf, but they just might ;)
First, pretend you work at Starbucks and tie on a green apron. Or, use a black apron and pretend you’re the head barista for the day. Go ahead, flaunt it.
Then, with one hand on your hip, slice open half of a vanilla bean pod. Scrape out the seeds and place them in a small saucepan of milk. Add the empty pod, too, just for kicks. Stir in the sugar.
Keep an eye on it and prevent it from coming to a boil. You just want it to simmer and slowly steep for about 10-15 minutes.
Remove the pan from the heat, and stir in two shots of BAILEYS™ Coffee Creamers Frosted Vanilla Cookie. Taste and add more if you like. You’re the boss today, remember?
Divide the mixture between two mugs, and top with freshly whipped cream. You can use whipped cream from a can, if you like, too. It’s much easier. But freshly whipped is much tastier. Plus, I whip it by hand and call it my workout for the day.
2 minPrep Time
15 minCook Time
17 minTotal Time
- 2 1/2 cups milk (any type you prefer; I use 2%)
- 1/4 cup heavy cream
- 1/2 vanilla bean pod
- 2 tablespoons granulated sugar
- 2 shots BAILEYS™ Coffee Creamers Frosted Vanilla Cookie (or more to taste!)
- freshly whipped cream for serving (optional)
- In a small sauce pan, warm the milk and heavy cream over medium-low heat.
- Slice the vanilla bean in half, scrape out the seeds and add them to the sauce pan. Add the empty vanilla bean pod and sugar, too.
- Bring to a light simmer (keep a close eye on it!). Steep for 10-15 minutes, until nicely fragrant.
- Remove from heat, and discard the vanilla bean pod. Stir in the BAILEYS® Coffee Creamers Frosted Vanilla Cookie. Taste and add more, if you like.
- Divide the mixture between two mugs, and top with whipped cream for serving.