Tag: baileys

The Baileys brownie recipe you need this Christmas

baileys brownie

Either enjoyed on the rocks or as a boozy hot chocolate top-up, Baileys never fails to make you feel festive.  That said, why not go the extra mile this holiday season and bake a batch of Bailey Brownies? Check out this delicious recipe from The Bottle Club.  Ingredients  For the brownies  220g (1 cup) caster sugar  150g (1 cup) plain flour  80g (? cup) Baileys Cream Liqueur 70g (? cup) dark chocolate  60g (¼ cup) butter  50g (½ cup) cocoa powder  2 eggs  1 tsp vanilla extract  ¼ ts bi-carbonate soda  Pinch of salt  For the chocolate frosting  150g (1 cup) icing sugar  45g Baileys Cream Liqueur 45g melted butter  25g (¼ cup) cocoa powder  Pinch of salt  Sea salt flakes  Method  Preheat your oven to 170 degrees.  In a saucepan, combine your butter and chocolate and heat until melted.  After allowing the mixture to cool slightly, transfer your melted ingredients to a bowl before adding and whisking through the eggs.  Add in your vanilla extract, sugar and Baileys and continue to whisk through.  Sift over the flour, cacao powder and bi-carbonate soda, before adding the salt and folding in the chocolate mixture.  Pour the mixture into your greased and lined baking tray and bake at 170 degrees for 20-25 minutes. Top tip: Allow your brownie mixture to cool for 20 minutes before frosting.  For the frosting, combine and whisk your vanilla extract, melted butter, icing sugar, cocoa powder, salt and Baileys Irish cream together in a bowl.  Spread the frosting over the brownies and… Read More

Have your cake and drink it: What to do with new Baileys Red Velvet

Baileys red velvet

Just when you thought mixing whiskey and cream couldn’t get better; it did. For a limited time only, Baileys is pumping out red velvet deliciousness for the festive season, ideal for dessert-like decadence and sensational cocktails. Like this one. The Red Velvet Martini (1.3 standard drinks) Add 50mls of Baileys Red Velvet Cupcake and 25mls of vodka into an ice-filled shaker. Shake with ice and pour into a martini glass. Top with whipped cream for added decadence. Baileys Red Velvet Cupcake (700ml) will be available from mid-October for a limited time at all leading liquor stores nationwide – until stocks last. RRP $35.99. 17% ABV

The best of isolation eating: How to make the viral Dalgona Bailey’s whipped coffee dessert

Dalgona recipe

Coffee? A favourite. Bailey’s? A dessert must. Combine the two? Ultimate heaven. It’s gone viral, especially on the Bailey’s Facebook page and now, you can make the Dalgona yourself. It’s quite easy… Baileys Dalgona Coffee Prep Time: 5 minutes Servings: 2 servings INGREDIENTS 60ml milk 60ml Baileys Original Irish Cream 60ml vodka 1 1/2 tbsp instant coffee 1 1/2 tbsp light brown sugar (18 grams) 1 1/2 tbsp hot water INSTRUCTIONS 1. Combine milk with Baileys Original Irish Cream and vodka (this should be a 1:1:1 ratio). Divide between 2 serving glasses with ice. Set aside. 2. Add instant coffee, sugar, and hot water to a tall container. Whip using a hand mixer or immersion blender with whisk attachment for 1-2 minutes until it reaches a thick and creamy consistency. 3. Spoon the whipped coffee on top of the milk in the 2 serving glasses. Serve with a straw – it’s best to stir as you go

Recipe: Baileys Chocolate Hot Cross Buns

Hot cross buns

Ingredients: 100ml milk 100ml Baileys Chocolat Luxe 6g dried yeast 1 tsp sugar 420g bread flour 30g cocoa powder 100g cold butter, cut into small cubes 1/2 tsp salt 45g sugar 2 eggs 150g milk chocolate chips 4 tbsp plain flour 3 tbsp Baileys Original Sugar syrup, to glaze Method: Heat the oven to 200C/400C. Add the milk and Baileys Chocolat Luxe to a jug and heat in the microwave for 1 min. Leave to cool to blood temperature, then add the yeast and 1 tsp of the sugar and stir to combine. Leave the yeast to bloom for 5 mins. Add the flour, cocoa, salt and butter to a large mixing bowl and rub in the butter until the mixture has the texture of fine breadcrumbs. Add the sugar, then make a well in the middle and add the 2 eggs and the milky yeast mixture. Bring the mixture together into a soft dough, then turn out onto a floured work surface and knead for 10 mins until the dough is smooth and stretchy. Place in a lightly greased bowl, cover in cling film and leave to proof somewhere warm for a couple of hours, or until the dough has doubled in size. Tip the dough out onto a floured surface and spread out into a rectangle. Sprinkle with the chocolate chips and knead again so that they are evenly dispersed. Divide the dough into 8 equal pieces, shape into buns, place on a lined tray and cover with cling film until doubled in… Read More