{go make me} Bailey's Irish coffee frappe with butterscotch / recipe
Top of ta mornin' to ya....Happy St Patrick's Day!
Whether you're Irish, catholic, leprechaun or any other flavour, there's always fun to be found on St Patrick's Day. A very special day to me (as I have some green blood flowing through my veins) and I always love to celebrate on March 17. And it wouldn't be St Paddy's day without a wee tipple. Not really a fan of green Guinness so I rummaged our alcohol stash and discovered a dusty bottle of Bailey's up the back of the closet. Such sacrilege! On a day like today, the Bailey's needs to be supped
Do you celebrate St Patrick's Day? I'd love to know...
Here's a delicious and decadent recipe blending Baileys, coffee, ice and milk poured onto a base of butterscotch and and topped off with lashings of cream and dark chocolate ganache to get you in the mood. See the recipe after the break.
Bailey's Irish Coffee Frappe with Butterscotch
2 cups ice-cubes
3/4 cup Bailey's Irish Cream Liqueur
1 cup freshly ground espresso or strong instant coffee
1 cup milk
Butterscotch sauce
50g (2oz) unsalted butter
1/2 cup brown sugar
1/4 cup golden syrup
1/2 cup single (pouring) cream
2 tablespoons butterscotch flavoured schnapps (optional)
Topping
Chocolate ice cream topping or ganache and whipped cream
How to
To make butterscotch sauce place butter, sugar, syrup, cream and schnapps in a small pot on a medium heat, stir to dissolve sugar and bring to boil. Gently boil for 10 to 12 minutes until thickened. Let cool
Swirl cooled sauce around the bottom of cup and place in refrigerator to set
Place the ice cubes, Bailey's, cooled coffee and milk into a blender and blend until mixture froths and is combined. Transfer to a jug for easier pouring. Pour into prepared glasses or mugs. Top with cream if desired and drizzle with chocolate sauce (and butterscotch sauce for pure decadence!)