Baileysandreg Hazelnut And Coffee Food

BAILEYSANDREG; HAZELNUT MARTINI

Baileysandreg; Hazelnut Martini image

Provided by Food Network

Yield 1 serving

Number Of Ingredients 2

Ingredients

2 oz. Baileys® Hazelnut Flavor Liqueur
1/2 oz. Vodka

Steps:

Combine, shake, and pour into a martini glass.

HOLIDAY HAZELNUT AND BAILEY'S COFFEE

Holiday Hazelnut and Bailey's Coffee image

I made this drink in honor of Chef V and her encouragement. This is a new drink made for Holiday Tag 2007.

Provided by Chef1MOM-Connie

Categories Beverages

Time 2m

Yield 1 serving(s)

Number Of Ingredients 4

Ingredients

4 ounces strong coffee
2 ounces bailey's irish cream
2 ounces hazelnut-flavored liquid coffee creamer
1 tablespoon whipped cream

Steps:

Make your coffee to taste plus a tinge stronger.
pour hot coffee into large mug.
add Bailey's and Hazelnut flavored creamer.
stir and drink up!
add in whip cream at this point for that added pizazz.
** prepe and cook time does not include brewing time as everyones coffee maker is different.

HAZELNUT BUTTER AND COFFEE MERINGUES

Hazelnut Butter and Coffee Meringues image

For a high-contrast swirl, go easy when folding in the nut butter. A stroke or two with the spatula is enough.

Provided by Alison Roman

Yield Makes about 24

Number Of Ingredients 7

Ingredients

1 cup skin-on hazelnuts
1/4 teaspoon kosher salt
4 large egg whites
Pinch of cream of tartar
1/2 cup granulated sugar
3/4 cup powdered sugar
2 tablespoons coffee beans, chopped

Steps:

Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 10-12 minutes. Remove nuts and reduce oven temperature to 200°. Bundle nuts in a kitchen towel and rub vigorously to remove skins. Spread out and let cool.
Blend hazelnuts and salt in a food processor until a smooth, creamy nut butter forms (it should be pretty fluid; keep processing if still stiff); set aside.
Using an electric mixer on high speed, beat egg whites and cream of tartar until frothy, about 1 minute. With motor running, gradually add granulated sugar and beat until medium peaks form, about 5 minutes. Gradually add powdered sugar and continue to beat until stiff, glossy peaks form, 8-10 minutes.
Transfer meringue to a large bowl and gently fold in half of reserved hazelnut butter, leaving plenty of streaks. Add remaining hazelnut butter and fold once just to barely blend. Mixture should be marbled with thick ribbons of nut butter.
Spoon heaping spoonfuls of meringue onto parchment-lined baking sheets (meringues will flatten slightly as they bake, so make them tall) and top with coffee beans. Bake until dry, 2-2 1/2 hours. Turn off heat and let cool in oven.
Do ahead: Meringues can be made 2 days ahead. Store airtight at room temperature.

CINNAMON HAZELNUT CREAM COFFEE

Cinnamon Hazelnut Cream Coffee image

This is for my friend Anna, it is sooo good, she is going to love it. If you like cinnamon hazlenut coffee you are going to love this smooth, creamy drink.

Provided by Baby Kato

Categories Beverages

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1/4 teaspoon cinnamon, ground
1/8 teaspoon nutmeg, ground
1/8 teaspoon clove, ground
2 cups brewed brewed cinnamon hazelnut coffee, strong, fresh brewed
2 ounces hazelnut-flavored liqueur, Frangelica
2 tablespoons brown sugar, dark
2 scoops vanilla ice cream, vanilla bean, large
4 teaspoons hazelnuts, ground, garnish
2 cinnamon sticks, garnish

Steps:

Brew the cinnamon hazlenut coffee with cinnamon, nutmeg and cloves.
Pour the spiced coffee into mugs and add the the brown sugar and Frangelica.
Top the coffee with the ice cream and sprinkle on the ground hazelnuts.
Add a cinnamon stick for stirring.

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