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#Blogmas Day 17

Winter’s most indulgent pop-up, The Baileys Treat Bar, is back this year.  In the depths of Seven Dials, Covent Garden is the Baileys Treat Bar. I always associate Baileys with Christmas. The perfect after Christmas dinner tipple. So as soon as I heard The Baileys Treat Bar was open, I decided to head down for that true Christmas experience.

The Baileys Treat Bar

When you go in on your left is an assortment of Baileys goodies. Around me are tables of people sipping hot chocolate and Baileys. I can see a bar to the right, which I instantly head for. The Baileys Treat Bar offers a fully customisable menu with sumptuous hot drinks, extravagant cocktails including delicious vegan options to ensure that no one misses out. The alpine lodge feel and Baileys sparkles makes me feel Christmassy at last. I can’t recommend this pop up enough!

Event Details:

The Baileys Treat Shop is open from the 4th -17th December (closed 11th December) at 21 Slingsby Place, Covent Garden, WC2E

Baileys Treat Bar is back!
Baileys Treat Bar
Baileys Sprinkles
Treat your taste buds by adding fun and playful toppings including gingerbread men, edible glitter and honeycomb to create something completely bespoke, just for you.
#Blogmas Baileys
Baileys Chocolate

Salted Espresso Martini

I love Espresso Martinis. My favourite cocktail. So as soon as i saw this Salted Caramel Espresso Martini, I had to try it! The cocktails were £8.00 each, which is quite reasonable for London. I can’t recommend it high enough. It’s simply delicious.

Espresso Martini
Espresso Martini

The launch party was attended by special guests earlier this month, including Made In Chelsea’s Jamie Laing and Alex Mytton too.

For those people who can’t make it down this Christmas. The lovely people at Baileys have pulled together these two recipes if you would like to mix it up this Christmas!

Baileys Treat Bar is back!

Keep Cosy with an Indulgent Baileys Hot Chocolate

Oonagh Simm’s Decadent Marshmallow Hot Chocolate is the ultimate winter warmer

Winter is the cosiest time of year  – make the most of those dark nights by pulling on your favourite sweater and indulging in a luxurious Baileys Hot Chocolate. #treatup

Created by the Treat Collective’s Oonagh Simms, aka ‘The Marshmallowist’, this is hot chocolate like you’ve never experienced before. Decadent 70% cocoa chocolate is generously infused with velvety Baileys and topped with sumptuous toastedBaileys marshmallow with just a glint of gold foil, for the ultimate in winter indulgence.

Perfect for making at home, treat your friends to a deluxe winter warmer they’ll remember. Follow Oonagh’s recipe below.


Serves 4


400ml whole milk

100ml Baileys Original Irish Cream

50g powdered milk

1 tsp cornflour

150g good-quality dark

chocolate (70% cocoa solids)

chopped into small pieces


  1. Pour the milk and Baileys Original Irish Cream into a heavy-based pan and place over a medium-low heat until gently simmering. Meanwhile, sift the powdered milk and cornflour into a small bowl.
  2. When the milk has begun to simmer, reduce the heat to very low and add the chocolate, whisking continuously until it melts.
  3. Slowly whisk in the powdered milk mix. Whisking all the while, increase the heat back to medium and heat until it begins to simmer.

Equipment for marshmallowmaking:

25cm square baking tin

heavy-based saucepan

sugar thermometer

stand mixer



flavourless vegetable

oil for the tin



27g (13 sheets) gold

leaf gelatine

300g granulated sugar

240g glucose

190g Baileys Original Irish cream

250g icing sugar mixed with 250g cornflour

(confectioners mix)

Method for marshmallowmaking:

Makes 25 (4.5cm square) marshmallows

1. Line a 25cm square baking tin with cling film and use the oil to coat the film. In a microwaveable bowl, soak the gelatine in 300ml of cold water for 5minutes. Wring out the gelatine gently to remove excess water (pour away any remaining water in the bowl). Return the gelatine to the bowl and heat in a microwave for about 1 minute, or until completely melted, but keep an eye on it and do not let it boil or it will lose its setting properties.

2. Put all the granulated sugar, 120ml of the glucose and 100 ml of the Baileys Original IrishCream into a heavy-based saucepan and place over a medium heat. Using a sugar thermometer in the saucepan, bring the mixture up to 112°C, stirring occasionally so it does not catch on the pan.

Meanwhile, pour the remaining 90 ml of Baileys Original Irish Cream and 120g of glucose into the bowl of a stand mixer and gently whisk together on a very low speed.

∫When the mixture in the saucepan has reached 112°C, slowly pour the hot liquid in a slow, steady stream into the mixer, still running at a very low speed. Add the melted gelatine, then increase the speed to medium and whisk for 7minutes. The marshmallow mixture will begin to firm up. Then whisk on a high speed for 4 minutes.

4 Once the marshmallow mix has tripled in volume and drops slowly of the whisk in thick ribbons, pour it into the prepared tin and smooth the top with a spatula. Dust the top of the mallows with some of the prepared sugar / corn flour mix, and leave to set at room temperature for 6 hours (or, even better, overnight) before cutting.

5 Dust a work surface with a thick layer of confectioners mix. Carefully tip the set marshmallow slab out of the tin, using the corners of the cling film to give you some lift. Dip a sharp knife into hot water to heat it and trim the edges of the marshmallow slab neatly, then cut into 4.5cm squares.

6 Toss the cut mallows in to the bowl of confectioners mix and fully coat. Put them in a sieve and gently shake of any excess coating. They are now ready to be eaten, or will keep in an airtight container at room temperature for up to 3 weeks.

To assemble:

  1. Pour the hot hot chocolate into 4 mugs.
  2. Pop the Baileys Original Irish Cream marshmallows on to skewers and toast until gooey.
  3. Place your marshmallows on each mug and top with dried fruit (for example figs) crushed pistachio nibs and a glint of gold foil.
Baileys Treat Bar is back!

The Ultimate Festive Sharing Dessert

#Treatup thisChristmas with Lucie Bennett’s profiterole tower

Impress your guests this Christmas with the ultimate in awe-inspiring desserts. This Baileys Profiterole Tower is guaranteed to round off your festive feasting with a bang!

Created by top chocolatier Lucie Bennett, this lavish dessert will steal the show. Light-as-air choux pastry with a sumptuous creamy Baileys filling is drizzled with lashings of velvety white chocolate and indulgent salted caramel sauce, then sprinkled with malted chocolates for a surprise crunch – this towering delight is everything you need to see outChristmas in true #Treatup style.

Perfect for sharing and ultra-luxurious, this show-stopping dessert  is great for making at home and entertaining your family and friends this Christmas. Simply follow Lucie Bennett’s step-by-step recipe below.


Serves 12 

Takes 3 hours plus chilling time


150g plain flour 

125ml whole milk

125ml water

1 tbsp caster sugar 

2 generous pinches of salt

110g unsalted butter, cut into small pieces

250g eggs beaten (5 medium eggs).


135ml whole milk

235m Baileys Original [4 units]

85g caster sugar

90g egg yolk

30g corn flour

450ml double cream 


Double cream 150g

White chocolate 250g


Bag of Malteeers

Pink, green and blue edible glitter or metallic lustre dust

Spray oil

1 x jar salted caramel sauce


  • For the pastry cream, place the egg yolks in a bowl with the sugar and corn flour whisking until combined. In a medium saucepan pour in the milk and Baileys and bring to a simmer. Pour over the eggs and sugar stirring until combined, then pass through a fine sieve. Pour mixture into the pan and cook on a low heat for 3 – 5 minutes continuously whisk the pastry cream. Remove from heat and transfer to a bowl, directly place cling film on top of the pastry cream and chill in the fridge.
  • For the choux. Sift the flour. In a large pan put the water, milk, sugar, butter and salt. Bring to the simmer, lower the heat, add in the flour and beat it in with a wooden spoon until the mixture forms a smooth dough. Cook for a minute until the paste comes together and comes away from the pan. Allow to cool for 10 minutes. Beat in the eggs a little at a time, stir vigorously until completely combined, the dough should appear smooth, glossy and hold its form. Remember you may not need to use all of the egg so do the V test before adding the full 250g. The dough should drop reluctantly from the spoon in the shape of a V.
  • Preheat the oven to 200C/fan180C/gas 6. Spoon the choux pastry into a piping bag fitted with a 12mm round nozzle, line two baking trays with baking parchment sticking down with a small amount of dough in each corner. Pipe 36 – 15mm round balls, leaving a space between each one. Gently smooth down dough with a pastry brush dipped in a little water to get rid of the peaks. Place the tray or trays in the oven and bake for 25 minutes then reduce temperature to 160C/fan140C and dry out for a further 10 minutes. Place on a wire rack to cool.
  • For the sauce, break chocolate into small pieces. In a saucepan bring the cream to the simmer reduce to a low heat and then add the chocolate, stir until melted. Take off the heat and allow to cool.
  • Assemble the tower once the profiteroles have cooled downl. With a skewer poke holes in the bottom of each bun. Next, pour the double cream into a bowl and whisk to soft peaks with an electric mixer. Take the cool pastry cream from the fridge place in a bowl and stir until smooth. Fold through a third of the cream, once combined fold in the remaining cream. Place a smaller round piping nozzle in Spoon into a piping bag a cut a small hole in the bottom.
  • To assemble. Make a tower of profiteroles on a serving plate, drizzle the white chocolate sauced and the caramel sauce as you are building the tower. Chill the tower for 10 minutes. Place Maltesers in a bowl lightly coat with spray oil, in a separate bowl add some glitter and then evenly coat Maltesers. Next decorate the profiterole tower and then serve the dessert.
Baileys #Blogmas