Grind + Candice Brown’s Showstopping Baileys Iced Coffee

Baileys iced coffee

To celebrate the launch of Baileys Iced Coffee cans in latte and mocha flavours, Great British Bake Off winner Candice Brown, has created a Baileys brownie masterpiece. Also a cheeky twist on a milkshake, we call it the ‘Baileys Mint Brownie Iced Latte’.

Exclusively served in Grind’s eight London cafes if you whisper the not-so-secret password ‘Don’t Mind If I Baileys’, Candice’s creation is no ordinary iced coffee and is, of course a delicious indulgent food & drink treat. Well, what else would you expect from the queen of baking?

Baileys iced coffee

Served in a tall glass dripping in salted mint caramel, the Baileys Iced Coffee milkshake is swirled with Baileys cream and finished with a generous wedge of Candice’s own Baileys mint chocolate brownie.

“Creating my Baileys Iced Coffee serve was such fun. It has all the indulgence of Baileys with delicious salted caramel, a gooey brownie and a fresh hint of mint. I love it! Sure, it’s a little bit naughty, but isn’t that what a secret recipe is all about..? – Candice Brown

Candice’s special serve is only available for the next three weeks, so hurry down to Grind – and don’t forget the password!

If you can’t get to Grind, new Baileys Ice Coffee cans are available in major retailers – or if you fancy having a go at recreating Candice’s creation at home, find the recipe below.

Baileys iced coffee

CANDICE’S BAILEYS MINT BROWNIE ICED LATTE

(makes two serves and extra brownie …) 1.5 units per serve

For the salted caramel

120g dark brown sugar

120g unsalted butter

100ml double cream

50g good quality dark chocolate with mint

For the Baileys Cream

300ml double cream

75ml Baileys liquor

For the Milkshake

2 cans of Baileys Iced latte

6 big scoops vanilla ice cream

For the Brownie

250g good quality dark chocolate with mint

250g soft unsalted butter

250g dark brown soft sugar

4 medium eggs

60g plain flour

1/2 tsp baking powder

Pinch salt

60g Cacao powder

100g roughly Toasted chopped pecans

A drizzle of Baileys Liquor

Method-

For the caramel-

1. Place the sugar and butter in a saucepan over a low heat until the butter has melted and the sugar has dissolved. Turn the heat up and allow to froth and bubble. Turn off the heat and add in the chocolate- stir to melt then pour in the cream. Whisk until combined. Set aside to cool

For the Brownie-

2. Preheat oven to 160c fan and grease and line a 25cmx25cm square baking tin

3. In a Heat proof bowl add the chocolate and place over the top of a saucepan of simmering water on a medium heat. Stir occasionally until melted then remove from the heat

4. In a large bowl on an electric mixer place the softened butter and sugar- whisk for 2 minutes until pale and whipped

5. Add in the eggs one at a time whilst still whisking on a high heat- make sure all is combined before adding the next egg. Whisk for another 5 minutes until the mixture is pale and fluffy- You may need to scrape the sides of the bowl down between each egg

6. Pour the melted chocolate over the whipped egg mix and fold in until combined.

7. Sieve in the flour, cacao, baking powder and salt- add the toasted pecans fold in until combined

8. Pour into the prepared tin and bake for 30-40 minutes until the top has set. Check with a skewer- although the middle will still be quite sticky as we want a gooey brownie.

9. Remove from the oven and allow to cool

10. Drizzle the Baileys to soak in and slice into 3x1inch rectangles or little triangles

For the Baileys cream-

11. Place the double cream and baileys in a large bowl and using an electric whisk whip up until Peaks form and hold their shape- transfer to a piping bag with a star nozzle

For the Milkshake-

12. Place the Baileys latte and ice cream into a blender and blitz for 15 seconds until thick and mixed

To construct-

1. Drip the salted mint caramel down the inside of the glass.

2. Pour the baileys milkshake up to 3/4 full and pipe on a big swirl of the baileys cream

4. Place a piece of the brownie onto the side of the cream then drizzle over more caramel and top with a sprig of mint

6. Place a straw into the glass and serve


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