I fled London for the somewhat warmer seaside city of Barcelona this weekend and for the next two days I’ll find myself steps away from another beach down coast from that city. A quaint little town called Torredembarra (roll your ‘r’s’ with me now) where I’m hoping to wander the beach as one of a few souls in the off season.
Beach towns seem to become deserted over winter, people think about it as a place for the heat and for a splash, but there is a gentle beauty in enjoying lapping shores when layers are necessary.
I originally created this recipe for my summer digital magazine last year, but there is never a bad time to drink Bailey’s or eat ice cream, sure summertime may make excuses for ice cream consumption easier, but it is always acceptable to eat ice cream.
Or drink it in a shake.
Bailey’s Espresso Shake
1/4 cup espresso
1 tablespoon maple syrup
2 tablespoons sugar
1/4 cup baileys
2 1/2 cups vanilla ice cream
Place the espresso, maple syrup and sugar in a saucepan over high heat until simmering. Stirring to ensure it doesn’t burn.
Place the baileys and ice cream in a blender and blend until smooth.
Place 2 scoops ice cream into each glass, pour over the baileys shake. Pour over the espresso.