Ingredients
- 300 ml Espresso coffee, (freshly brewed) (1/2 pint)
- 4 scoop traditional vanilla ice cream Icing sugar and cinnamon for sprinkling
- 25 gm Bitter continental chocolate, (1 ounce)
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Espresso Ice Cream Cup
Servings: 2
Directions
- If you do not have an espresso maker, use some good, strong coffee from a cafatiere or possibly filter.
- Spoon some ice cream into 2 extra large coffee c.. 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!
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