If you are looking for a cocktail that is creamy and sweet, with a kick of cinnamon spice, you have found it with this Cinnamon Roll Cocktail! The combination of Rumchata, Heavy Cream, and Kahlua creates a delightful after-dinner or dessert drink.

Making a Cinnamon Roll Cocktail requires only three ingredients and comes together in a matter of minutes.

• Kahlua- a creamy coffee flavored liqueur
• Heavy Cream- or if you can find it cinnamon creme liqueur, a cream liqueur flavored with cinnamon and vanilla
• Cinnamon liqueur

1. Combine 2 ounces of Rumchatta, one ounce of Heavy Cream, and one ounce of Kahlua.
2. The creamy makeup of each ingredient along with the cinnamon and coffee flavors are irresistible.

How to Make a Cinnamon Roll Cocktail

1. Fill a cocktail shaker with ice.
2. Pour the Rumchata, Heavy Cream, and Kahlua into the shaker.
3. Shake well.
4. Strain into a glass.
5. Garnish and enjoy!

How to Serve

1. Serve your Cinnamon Roll Cocktail in a martini glass or coupe glass immediately upon preparation.
2. Top with whipped cream and a sprinkle of cinnamon.

Ingredients

• 1 Marshmallow
• 1 Tbsp. chocolate syrup
• 1 Tbsp. graham cracker crumbs
• 1 oz. vodka
• 2 oz. bailey’s
• 2 oz. milk
• ice

Instructions

1. Place your marshmallow in a small pan, over medium heat, and toast until browned (1-2 minutes)
2. Meanwhile, rim a lowball glass with chocolate sauce, and dip immediately in graham cracker crumbs.
3. Fill your cocktail shaker with ice, toss in the vodka and bailey’s and shake vigorously (the longer the better. It should be FREEZING cold and well agitated).
4. Place 2-3 ice cubes in your glass, pour liquor mixture overtop, fill the rest of the glass with milk, top with toasted marshmallow and enjoy!

Ingredients

• 1 Measure – Amarula Cream
• 1 Measure – Green Crème De Menthe
• 1.0 units (aprox.)

Method

1. Layer the Amarula Cream, then the Crème De Menthe.

Glass

• Shot – 25ml

Ingredients

• Half a shot of cognac
• Shot of raspberry liqueur
• Two-thirds of a shot of lemon juice
• A quarter of sugar syrup
• One-twelfth of a shot of rose water
• Half a shot of pasteurised egg white

Method

1. Combine all ingredients by adding ice.
2. Strain your drink into a shaker.
3. Shake your future cocktail again without ice and strain it into cold glasses.

Ingredients

• One part of unflavored vodka
• Two ounces of crushed raspberries
• One part of pineapple juice
• Lemon juice
• A quarter teaspoon of rose water
• Ice

Method

1. Add all ingredients except ice to a shaker and shake, adding ice at the end.
2. Shake the cocktail for a minute.
3. Strain your cocktail into a glass, garnish with raspberries.

No cocktail party would ever be complete without Baker’s Snacktime® Assorted Crackers! This way, you will have a great
selection of our very best, from Bakers Salticrax® to Wheatsworth®, so everyone can find a favourite.

INGREDIENTS
6 fresh jalapeno peppers
250 ml cream cheese
1 cup lemon curd
200 g Bakers Wheatsworth® biscuits
100 g seasoned flour
2 eggs, beaten
500 ml cooking oil, for frying
4 chicken breasts
100 g seasoned flour
2 eggs, beaten
200 g Bakers Salticrax® biscuits
250 ml cooking oil, for frying

INSTRUCTIONS
Slice the peppers in half and remove the seeds.
Fill each pepper with cream cheese.
Place the biscuits into a food processor and blitz to a fine crumb. Pour the crumb onto a plate.
Coat the peppers in flour, then beaten egg and lastly crumb.
Repeat this process with all the peppers.
Set aside on a lined tray.
Heat the oil to 180°C
Deep fry the peppers for 4-5 minutes until golden brown and cooked through. Serve with sweet chili sauce.
Cut each chicken breast into 6 strips and set aside.
Place the biscuits into a food processor and blitz to a fine crumb. Pour the crumb onto a plate.
Coat the strips in flour, then beaten egg and lastly crumb.
Repeat this process with all the strips.
Set aside on a lined tray.
Heat the oil to 180° C. Shallow fry for 4-5 minutes until golden brown and cooked through.
Serve with sweet chili sauce or pesto.