Like your coffee with an indulgent twist? Then pop along to this year’s London Coffee Festival or Shoreditch’s Old Street Records to try a delicious Baileys coffee cocktail created by top barista and The Treat Collective’s creative Celeste Wong.
Having worked in some of the world’s best artisan cafes and been named one of London’s top baristas, Celeste knows a thing or two about how to make good coffee taste even finer, “‘Baileys is the perfect addition to a cup of coffee, the sweet and indulgent side of the Irish drink perfectly balances out the bitter taste from the coffee – a real treat for your tastebuds.” She will be demonstrating how to make her Baileys coffee creation, the Mocha Nut – at this year’s London Coffee Festival, Old Truman Brewery, Brick Lane on Saturday 14th and Sunday 15th April, at The Grind Lab.
Can’t wait until then? You can try the delicious Espresso & Baileys Granita at Old Street Records from 9th April or fancy making them both at home? Here’s how:
Celeste Wong’s Espresso + Baileys Granita
[0.8 units]
Crushed ice
1 shot of espresso or concentrated cold brew
50ml of Baileys Original, Baileys Chocolat Luxe or Baileys Almande [0.8 units]
Method
Fill glass with slushy crushed ice (you can do this in a blender)
Add coffee, pour your choice of Baileys on top
Garnish with a cherry or a fruit of your choice
Celeste Wong’s Baileys Mocha Nut cocktail
[1.8 units]
1 t Hazelnut spread (vegan or non-vegan)
30ml Espresso
10ml Sugar syrup (optional)
50ml Coconut Cream or coconut milk
50ml Baileys Irish Cream (or Baileys
Almande for a vegan-friendly alternative)
[0.8 units]
25 ml Smirnoff Vodka [1 unit]
Method
Place all ingredients in to a cocktail shaker
Add ice last, then shake vigorously
Strain into a stemmed glass and garnish with crushed raspberries, dried edible flowers and gold dust
*Double mixture and units for two cocktails
