Mocha Baileys Twist
By Joel
Mocha Baileys Twist: a slushie recipe for Ninja SLUSHi FS701 (96oz mix). 13 ingredients, 11 servings.
Serves 11 · Sized for Ninja SLUSHi FS701 (96oz mix)
Ingredients
- VESSEL A — Coffee-Baileys Side:
- 16 oz cold brewed coffee (chilled)
- 12 oz Baileys Irish Cream
- 8 oz heavy cream
- 6 oz simple syrup
- 2 oz Kahlúa coffee liqueur
- VESSEL B — Kahlúa-Cream Side:
- 14 oz cold brewed coffee (chilled)
- 10 oz Kahlúa coffee liqueur
- 12 oz heavy cream
- 8 oz simple syrup
- 2 oz Baileys Irish Cream (accent)
Method
- Pre-chill all ingredients — room-temperature mixes extend freeze time significantly.
- In a bowl, stir together simple syrup and cold brewed coffee until sugar dissolves fully.
- Vessel A (LEFT pitcher): Combine 16 oz chilled coffee, 12 oz Baileys, 8 oz heavy cream, 6 oz simple syrup, and 2 oz Kahlúa. Stir gently to blend — do not over-mix (avoid foam). Pour into left vessel up to the 48 oz max fill line.
- Vessel B (RIGHT pitcher): Combine 14 oz chilled coffee, 10 oz Kahlúa, 12 oz heavy cream, 8 oz simple syrup, and 2 oz Baileys. Stir gently. Pour into right vessel up to the 48 oz max fill line.
- Set both vessels to SlushAssist. Start the machine and wait 18–25 min — both freeze in parallel. Ready when the pitch changes or motor audibly shifts.
- Use the dual-dispense handle to pour a twisted coffee-cream slush, or pull each side separately for a layered drink.
Garnish: Whipped cream and cocoa powder rim on the glass
More slushie recipes
- Creamy Caramel Baileys Slush
- Protein Mocha Frappe
- Cold Brew Mocha Frappe
- Frozen Espresso Martini with Baileys
- Watermelon-Strawberry Lime Crush
- Strawberry-Pineapple Tropical Twist
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