Variations & Customizations
One of my favorite twists is using a chocolate stout or a coffee liqueur instead of Bailey’s. The chocolate stout version is intensely rich and malty, perfect for true chocolate lovers. When I use coffee liqueur, it tastes like a frozen, deconstructed tiramisu with graham crackers. Both are fantastic, but the classic Bailey’s still has my heart for its perfect balance.
For a non-alcoholic version that’s just as fun for kids (or anyone!), I substitute the Bailey’s with a really good, thick cold-brew coffee or even a creamy root beer. The root beer float version is a total hit with my nieces and nephews—it becomes a s’mores root beer float, and they go absolutely wild for it. You still get the fizz and flavor without the booze.
You can also play with the ice cream. I’ve tried it with chocolate ice cream, which is overwhelmingly chocolatey (in a good way!), and with a caramel swirl vanilla, which adds another lovely layer of flavor. Someone once suggested cinnamon ice cream to me, and I can’t wait to try that this autumn. It would taste like a spiced graham cracker. The base recipe is wonderfully forgiving to these little experiments.
FAQ Section
Can I make this without alcohol?
Absolutely! I do this often. The best non-alcoholic substitute I’ve found is a high-quality, creamy cold-brew coffee. It provides that bitter note to balance the sweetness, mimicking the role of the Bailey’s. A splash of heavy cream mixed in will give you that rich, creamy body. It’s still incredibly delicious and satisfying.
What if I don’t have a kitchen torch?
No torch, no problem! Your oven’s broiler is a fine substitute. Here’s my method: assemble the floats in oven-safe glasses (check this first!), place them on a baking sheet, and put them on a rack about 6 inches from the broiler element. Watch them CONSTANTLY—I mean, don’t look away. They can toast in 30-60 seconds. It works, it just requires more vigilance.
Is there a way to make this less sweet?
Yes, and I appreciate this question because it can be rich. I use a dark chocolate syrup instead of milk chocolate, which has a deeper, less cloying sweetness. You can also slightly reduce the amount of syrup you drizzle. Choosing a vanilla ice cream that isn’t overly sweetened and being judicious with the marshmallows helps, too. The salty graham crackers are your best ally here.
Conclusion
So there you have it—my journey to the perfect Bailey’s S’mores Float. It’s more than just a recipe; it’s a little moment of joy you can create in your own kitchen. The process is half the fun, from the crunch of the crackers to the scent of toasting sugar. I hope you give it a try and make it your own. Trust me, your inner child (and your very happy adult self) will thank you. Now, go grab a spoon and get toasting