Baileys Cherry Cafe Food

BAILEYS MINTY MISTLETOE

Steps:

• Add Baileys Irish Cream and Rumple Minze
• Shake with ice and strain into martini glass

CAFE BRULOT

Steps:

• Light the burner under a brulot bowl or chafing dish and adjust the flame to low. Drop the orange and lemon peel, sugar cubes, cloves, and cinnamon stick into the bowl or pan, pour in the cognac and curacao, and stir to dissolve the sugar. When the mixture is warm, ignite it with a match. Stirring gently, pour the coffee into the bowl in a slow, thin stream; continue to stir until the flame dies out. Ladle into brulot cups or demitasse cups and serve at once.

BAILEYS CHERRY CAFE

Steps:

• Rim martini glass with cinnamon and sugar.
• Then drizzle cherry juice in the glass to layer.
• Shake Baileys and Captain Morgan with ice, strain, enjoy.

BAILEYS CHERRY CAFE

Steps:

• Rim martini glass with cinnamon and sugar.n
• Then drizzle cherry juice in the glass to layer.n
• Shake Baileys and Captain Morgan with ice, strain, enjoy.n

BAILEYS CHEESECAKE

Steps:

• Melt butter and mix with biscuit crumbs to make base.
• Line bottom and sides of a springform pan with biscuit butter mixture and leave to one side.
• Beat with an electric mixer the ricotta and cream cheese, adding one egg at a time beating in between until well mixed.
• Add the sugar, vanilla and Baileys to the cheese mixture and pour into springform pan.
• Bake in a 180oC oven until mixture is firm and top is just starting to crack.
• Cool in tin and keep in the fridge until ready to serve.