To celebrate St. Patrick’s Day, founder of pop-up restaurant, Rita’s, Missy Flynn has partnered up with Baileys to create the ultimate Baileys Coffee and Stout Float. Enjoy!
Ingredients
Baileys Original Ice Cream (from Nonna’s Gelato) [0.8 units]
Cubed Ice
Cold brew coffee
20ml Brown sugar syrup
100ml Guinness (stout) [0.5 units]
Dash of Baileys Original Irish Cream [0.5 units]
Toppings ie: chocolate shavings, sprinkles and freshly baked cookies
Brown sugar
Boiling water
Method
Take a tumbler or ice cream sundae glass and fill with cubed ice.
Add 50ml of cold brew coffee and 20ml brown sugar syrup (or more, to taste).
Top up with around 100ml Guinness, leaving space on top for gelato.
Scoop Baileys Original gelato on top of the stout.
Garnish with a dash of Baileys Original Irish Cream, chocolate shavings, sprinkles and freshly baked cookies (optional).
To make sugar syrup – mix equal parts brown sugar and boiling water in a heatproof jug until all the sugar has dissolved and you are left with a syrup.
Allow this to cool, then bottle.
It can keep in the fridge for a couple of weeks.
Instagram: @missyflynn
