Thursday, June 7, 2012


This dessert is one that every coffee drinker must try, but you won't find it at Starbucks. It's so easy to make, and can cost you up to $7 or $8 in a restaurant. So, I prefer making my homemade version as an afternoon or evening treat.

First, brew a small pot of good espresso.

I used a little Moka pot to brew mine, and I seriously recommend investing in one if you're a true caffeine freak like me. They're only $20-$30 at most home goods stores, and they brew an amazing cup of espresso.

If you haven't used one before, here's how it works: Unscrew the top and bottom, then take out the metal filter from the base.

Fill the bottom with as much water as you'd like to have turn into espresso (just like a regular coffee maker). I always overfill, just in case!

Then, put the filter back on and fill it up with a good-sized scoop of coffee. Be sure to use a strong roast, like French or Italian, that's very finely ground. I used Starbucks Caffe Verona.

Then, screw the top back on and set the pot on a hot burner.

While you wait for it to boil, scoop a generous dollop of good-quality vanilla ice cream into a cappuccino cup. 

I use Guernsey's ice cream - it's phenomenal!

By that time, the espresso should be done. You'll hear it boiling and see steam coming out of the spout. Being careful not to touch the metal edges of the pot, grab the handle and pour the espresso over the ice cream until it fills the cup 2/3 of the way.

Working quickly so the ice cream doesn't melt completely, ad a few strips of chocolate syrup to top it off.


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