ESPRESSO SODA
Steps:
- Combine the sugar and 2 cups water in a medium saucepan, bring to a boil over high heat and cook until the sugar is completely melted, about 2 minutes. Remove from the heat, add the espresso beans and let sit at room temperature for 30 minutes.
- Strain, cover and refrigerate until very cold, at least 2 hours.
- Fill 8 tall glasses with ice. Add about 1/4 cup of the espresso syrup to each glass. If desired, add a shot of vodka and coffee liqueur with the syrup and stir well. Fill to the top with club soda.
ESPRESSO SAMBUCA ICE-CREAM SODA
Yield Makes 2 drinks
Number Of Ingredients 5
Steps:
- With a small ice-cream scoop or spoon, divide ice cream between 2 chilled stemmed glasses. Add espresso mixture, Sambuca and club soda and top with espresso beans.
ESPRESSO SAMBUCA TAPIOCA PUDDING
Anise-flavored liqueur adds a waft of freshness to this easy and sophisticated tapioca-coffee dessert.
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Stir together milk, sugar, tapioca, espresso powder, and egg in a 2- to 3-quart heavy saucepan and let stand 5 minutes. Heat over moderately low heat, stirring, just until pudding reaches a simmer. Stir in Sambuca and cool pudding, its surface covered directly with wax paper. Serve at room temperature or chilled.
ESPRESSO MARTINI ICE CREAM SANDWICHES RECIPE BY TASTY
Your favorite dessert just got a delicious coffee makeover! ????☕️????
Provided by Tristan Fisher
Categories Desserts
Time 7h20m
Yield 6 servings
Number Of Ingredients 19
Steps:
- To make the ice cream combine all ingredients in a large bowl and whisk together.
- Decant into a baking dish and freeze whilst you make your cookies.
- In a medium bowl combine flour, cocoa, espresso powder, baking soda & salt.
- In a mixer cream butter and sugars until pale and fluffy.
- Add eggs one at a time. Add vanilla.
- Reduce speed to low and slowly add flour mixture.
- Add in chocolate chips.
- Chill dough for at least 1 hour in the fridge.
- Preheat oven to 180C and line a baking sheet.
- Spread cookie dough over the baking sheet.
- Bake for 15-20mins, until edges are firm but centre is still soft.
- Cool for 10mins, then using a 3 inch round cutter, cut out perfect circles. Transfer to wire rack to cool completely.
- Take a scoop of ice cream and sandwich in between 2 biscuits. Squish down a little.
- Freeze for 1 hour.
- Remove from freezer 10 mins before serving
- Enjoy!
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