Winner of The Great British Bake Off is winning hearts yet again by teaming up with Baileys and Grind café’s to create a showstopping Baileys Iced Coffee Cocktail. Baileys, famous for their indulgent and downright delicious cocktail serves, remember the Baileys Freakshake, this year have enrolled the help of star baker Candice Brown to come up with ‘Baileys Mint Brownie Iced Latte’. Featuring the bakers Baileys brownie, the cocktail is a cheeky twist on a milkshake. What’s more, the tasty cocktail is exclusively available at Grind’s eight London cafés for only one more week when you whisper the password ‘Don’t Mind if I Bailey’s’. But just in case you can’t make it, we wanted to make sure you get to try this one out at home;

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