What happens if you lock three adults into a kitchen with several bottles of liquor? Any ideas? Anyone? Well… they will come up with some delicious desserts of course! What did you think?! ;)
Get ready for the Baileys Treat Collective!
Master mixologist Maria Gorbatschova, ice cream expert David Heinz and me, myself and I as the one in charge for baked goods are the new “Treat Collective” from Baileys*. Three foodies who love sweet stuff are creating new and exciting recipes.
Some time ago, Maria, David and myself met in Berlin to spend a day in a kitchen together, creating new recipes for sweets and drinks with Baileys. We talked a lot, laughed a lot. We were baking, mixing drinks and munching sweets all day. Fortunately, we had a camera with us so you can see a bit of what happened that day ;) You can find the video on the Baileys Facebook page via this link: Baileys Treat Collective Video*.
If you are a fan of Baileys, I think we can offer you some really nice recipes. We made delicious desserts and a cocktail especially for Christmas, so you can get an idea what’s possible to create with Baileys. Delicious Baileys speculoos cheesecakes, ice cream sandwiches with a brioche bun, speculoos ice cream covered with roasted almonds, Baileys whipped cream and a cocktail called “Russian Tea Time” with Créme de Cassis and Baileys Irish Cream. Just in case you need something do indulge yourself with a delicious dessert or drink ;)
This was only the beginning! We had so many ideas for more delicious recipes – I think you will see much more in the future. Stay tuned! Treat Up! Oh and of course be a responsible drinker! www.DrinkIQ.com. And now get ready for some nice Baileys recipes! Enjoy!
Baileys Spekulatius Cheesecakes
- 4.6 oz. (130g) speculoos (gingery) cookies
- 2 tbsp. sugar
- 1 tbsp. cocoa (optional)
- 1/4 cup (60g) butter, melted
- 1 medium egg
- 1/2 cup (100g) sugar
- 14 oz. (400g) cream cheese
- 1/2 cup (120ml) Baileys
- 2 tbsp. all-purpose flour
- 1 tsp. vanilla extract
- pinch of salt
- whipped cream and some speculoos cookies for decoration
- Preheat the oven to 320°F (160°C). Add the speculoos cookies to a mixer or use a freezer bag and rolling pin to crush/mix the cookies until you get fine crumbs. Melt the butter, let cool down a bit and add together with the sugar and cocoa (optional) to the crumbs. Mix until well combined. Add the moist crumbs to the baking forms and press to the bottom to get a nice even layer.
- Bake the crumb layers for about 5 minutes in the oven, take out and let cool down a bit. Mix the egg with sugar in a large bowl until light and fluffy. Add the cream cheese, Baileys, flour, vanilla extract, and salt and mix in. Pour the batter into the baking forms and bake for 16-18 minutes. Take out of the oven and let cool down completely inside the forms. Place the cheesecakes in the fridge for about 2-3 hours, serve with some whipped cream and crushed speculoos cookies.
- Enjoy baking!
Brioche Eis-Sandwich mit Spekulatiuseis im Mandelmantel, Baileys-Sahne, Fleur de Sel und Chilliflocken
- 4.2 oz. gingery cookies (speculoos cookies)
- 15.2 fl. oz. milk (3.8% fat)
- 6.7 fl. oz. heavy cream
- 4 egg yolks
- 1.4 oz. powdered milk
- 3.9 oz. sugar
- 0.7 oz. honey
- 2.5 oz. glucose
- 6.7 fl. oz. heavy cream
- 0.7 fl. oz. Baileys Irish Cream
- 0.3 oz. sugar
- 3.5 oz. almonds, slivered
- brioche bun
- Crush the cookies and add to a large bowl. Pour the milk on top and let soak for about 1 hour at room temperature. Strain through a coarse strainer, then through a fine thieve. Try not to get any mashed cookies into the milk you collect. You need 15.2 fl. oz of speculoos milk, so you might have to refill with some more regular milk.
- Add the milk and heavy cream to a large pot. Add the egg yolks and mix in. Heat up while stirring. Add the powdered milk and mix in as soon as the mixture has room temperature. Add the sugar, honey and glucose to the pot as soon as the mixture reaches a temperature of 95°F (35°C) and mix in.
- Stir the mixture constantly and heat up until it reaches a temperature of 185°F (85°C). Use a thermometer. Take off the heat as soon as you reach the temperature. Make sure the mixture does not cook – the egg yolks might curdle.
- Let cool down completely, then place in the fridge for several hours to cool. Add to a ice machine and let it do it's magic. You can also add the mixture to a large bowl and place in the freezer. Wait until the mixture starts to freeze from the outside to the center (about 90 minutes). Whip the mixture until light and fluffy. Repeat 2-3 times until the ice cream mixture is thick and creamy. Add to an airtight container and let freeze for at least two hours.
- Preheat the oven to 350°F (180°C). Add the slivered almonds to a baking sheet lined with baking parchment and toast for about 5-6 minutes until golden brown. Take out of the oven and let cool down.
- Add the heavy cream, Baileys and sugar to a bowl and mix on high speed until stiff peaks form.
- Cut a brioche bun in half and remove some of the dough to get more room for the filling. Make a nice ball of ice cream and roll in the toasted almonds until covered completely. Place on top of the bottom part of the brioche, add some whipped cream and sprinkle with fleur de sel and chili flakes. Close with the top part of the brioche and serve.
Russian Tea Time Cocktail
- 1.3 fl. oz. Baileys Irish Cream
- 3.4 fl. oz. cooled black tea
- 0.7 fl. oz. Crème de Cassis
- some ground cinnamon
- Add the black tea and Crème de Cassis with some ice cubes into a glass. Mix the Baileys with some ice to cool down as well, strain and carefully pour over the tea mixture. Sprinkle with some ground cinnamon and serve with a spoon.
- Enjoy mixing!
Maria Gorbatschova – mixologist/bartender/consultant Website Instagram
David B. Heinz – ice cream expert with his own coffee shop “Paul Möhring” in Berlin/Mitte Website Instagram
And of course myself… but I guess I don’t have to introduce myself if you are here in my own home ;)
*I have partnered with Baileys for this post. That’s why I have to declare this here in Germany as Advertising. All I wrote in this article is still based on my own opinion and has not been affected by anybody :)