Espresso ice cream cup

Yield: 2 servings

Measure Ingredient
300 millilitres Espresso coffee; (freshly brewed)
\N \N ; (1/2 pint)
4 \N Scoops traditional vanilla ice cream
\N \N Icing sugar and cinnamon for sprinkling
25 grams Bitter continental chocolate; (1 oz)

If you don't have an espresso maker, use some good, strong coffee from a cafatiere or filter.

Spoon some ice cream into 2 extra large coffee cups. Pour over some freshly made espresso to almost cover the ice cream and top with a sprinkling of grated chocolate.

Finish with a light dusting of cinnamon and icing sugar and eat at once! Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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