Wine Wednesday: Baileys adds a sweet touch to drink and food alike

Baileys is a perfect marriage of fresh, premium quality Irish dairy cream, finest spirits, Irish whiskey and a proprietary recipe of chocolate flavors.

Over 75% of the raw ingredients and packaging used to make and present Baileys is sourced from the island of Ireland. The cream is fresh dairy cream that comes from pasture fed cows in Ireland. The whiskey is Irish Whiskey supplied from a number of distilleries including The Old Bushmills Distillery, County Antrim. The sugar comes from sugar cane and sugar beet. The distinct style of Baileys is derived from a unique proprietary cocoa extract recipe giving Baileys its chocolate character and essence.

Baileys Iced Cream


3.5 oz. Baileys® Original Irish Cream
7 oz. coffee


Brew coffee and allow to cool.
Pour Baileys Original Irish Cream and coffee into a tall, ice-filled glass.

This recipe contains no more than 0.6 fl. oz. of alcohol per serving.

Baileys Vanilla Martini


2 oz Baileys® Original Irish Cream
.5 oz Smirnoff® Vanilla Flavored Vodka


Add Baileys Original Irish Cream and Smirnoff Vanilla Flavored Vodka to an ice-filled shaker.
Shake and strain or pour over ice.

This recipe contains no more than 0.6 fl. oz. of alcohol per serving

Baileys Raspberry Martini


2 oz Baileys® Original Irish Cream
.25 oz Smirnoff® Raspberry Flavored Vodka
.25 oz Godiva® Chocolate Liqueur
1 raspberry


Add Baileys Original Irish Cream, Smirnoff Raspberry Flavored Vodka, and Godiva Chocolate Liqueur to an ice-filled shaker.
Shake and pour into martini glass.
Garnish with raspberry.

This recipe contains no more than 0.6 fl. oz. of alcohol per serving.

Baileys French Toast


1 loaf Challah bread in 1-inch slices
2.5 cup milk
5 eggs
3 tbsp cinnamon
.5 cup dark brown sugar
.5 tsp salt
5 tbsp Baileys Original Irish Cream

Layer-in suggestions: teaspoon of zest,almond slivers or pecans, raisins or other dried fruits.


Generously grease a 9×13 inch baking dish with butter.
Arrange bread in two tightly packed layers in the pan, filling in any gaps with smaller pieces. If the bread is sliced very thin, you can do up to three layers. If you are layering any fillings of fruit or nuts, put them between the layers (or sprinkle over the top at the end).
Whisk milk, eggs, cinnamon, sugar, salt and Baileys. Pour over the bread. Sprinkle with cinnamon and sugar.
Wrap tightly with plastic wrap and refrigerate overnight. The bread will absorb all of the milk custard while you sleep.
Bake at 350º for 45 minutes, or until puffed and golden.

Serving suggestion: 2 tbsp of butter, a splash of maple syrup and a splash of Baileys. Warm in microwave, stirring between 30-second increments until butter is melted and mixture starts to bubble.

This recipe contains no more than 0.6 fl. oz. of alcohol per serving.

Baileys Tiramisu Parfaits

1 lb. mascarpone cheese
3½ tbsp. Baileys Irish Cream, divided
1/ 3 cup sugar
1½ cups heavy whipping cream
24 soft ladyfingers (1 package)*
1¼ cups strong brewed espresso, cooled
1 tbsp. vanilla
1 oz. bittersweet chocolate, shaved

Combine mascarpone, 2 tablespoons of the Baileys and the sugar. Whisk or stir together gently until combined. In mixer bowl with whisk attachment, beat the heavy whipping cream on medium high until stiff peaks form. Fold the whipped cream into the mascarpone mixture. Line up six dessert dishes (I used mini trifle dishes). Stir the vanilla and the remaining 1½-tablespoon of Baileys into the cooled espresso coffee. You will need a total of 4 ladyfingers for each parfait, 2 for each layer.

Cut ladyfingers into cubes. Place 6 cubes into the bottom of the dessert dish (5 around the edge and 1 in the center), arranging so that the cut side faces out and touches the side of the dish. Dribble 2 scant tablespoons of espresso over the cubes. Repeat for the other 5 dishes. Add a layer of mascarpone cheese mixture to each dish, a heaping ¼ cup or so. Gently press down and spread to an even layer. Sprinkle with shaved chocolate, reserving enough for the second layer. Repeat the process, cubed ladyfingers, espresso, mascarpone cheese, then shaved chocolate. Use a clean, dampened cloth to wipe the edges of the dessert dishes.

Cover the top of each one with plastic wrap and place in the refrigerator to chill for at least 8 hours, overnight is best to allow the flavors to mingle. To serve, remove from refrigerator about 30 minutes ahead of time for best flavor and texture. When the filling is too cold the flavors are not as prominent.

*An important note on ladyfingers:
There are two types of ladyfingers available on the market. Traditional Italian ladyfingers are hard and crunchy and there’s also a soft and spongy variety that you usually find in your grocer’s bakery department. Soft ladyfingers are more readily available, however you may be able to find the crunchy variety at specialty markets and Italian grocers. I used the soft, spongy variety for this recipe. If using crunchy ladyfingers, your method of dipping will be to place the cookie into the espresso (lay it in the liquid), then turn it over and lift it out. If you attempt this method with the soft variety, your ladyfingers will fall apart.
Note: These don’t take terribly long to make but in order for the flavors to mingle and set, they will need 6-8 hours in the refrigerator. It is best to make these early in the day.

This recipe originally appeared on


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