It all started with the Kahlua balls I made a couple years ago. Then last year, I kicked the alcohol content up a notch with my boozy bourbon balls, which you could taste all the way down. This year? It’s all about the Bailey’s. These are a little closer in taste to the Kahlua balls, but since I left out the chopped chocolate, they are nice and smooth, and quite delicious along with a glass of Bailey’s on the rocks. Since it doesn’t take long to throw them together as well, they make an easy addition to any cookie & goodie tray. Enjoy!
- 3 1/4 cups crushed vanilla cookies (I used Nilla wafers)
- 1/2 cup powdered sugar
- 3 Tbsp cocoa powder
- 1 tsp pure vanilla extract
- 3 Tbsp agave or brown rice syrup
- 1/2 cup Bailey’s original Irish cream
- 2 Tbsp brewed coffee
- 1/2 cup granulated sugar, for rolling
In a large bowl, whisk together the crushed cookies, powdered sugar, and cocoa powder. In a small bowl, whisk together the vanilla, syrup, Bailey’s, and coffee. Add the wet ingredients to the dry ingredients and mix just until the dough comes together.
Shape the dough into 1? balls. Roll them in the granulated sugar. Store in an airtight container in the refrigerator for 2-3 days to help develop the flavor. Makes about 20 balls.