|
|
Cafe Ole
Preparation Time
5 minutes
Notes & tips
You can use either Kahlua or Tia Maria.
Ingredients
(serves 4)
- 2 tsp instant coffee granules
- 2 tsp hot water
- 1L vanilla ice-cream (Sara Lee brand), softened slightly
- 250ml (1 cup) milk
- 80ml (1/3 cup) coffee liqueur
- 160ml (2/3 cup) chocolate topping (Cadbury brand)
- 160ml (2/3 cup) coffee liqueur, extra
- 4 chocolate creme wafers (Arnott's brand), to decorate
- 4 vanilla creme wafers (Arnott's brand), to decorate
Method
Place the coffee and water in a small bowl and stir until the coffee dissolves. Place coffee mixture, ice-cream, milk and coffee liqueur in a blender and blend until smooth.
Drizzle the inside of four 375ml (1 1/2-cup) serving glasses with the chocolate topping, then pour the extra coffee liqueur evenly among the glasses. Pour over the ice-cream mixture and serve immediately with the creme wafers.
Yield: 4 Servings
- 6 teaspoon Chocolate syrup
- 6 ounce Heavy cream
- 1 teaspoon Ground cinnamon
- ¼ teaspoon Ground nutmeg
- 1 ½ tablespoon Granulated sugar
- 2 cup Strong hot coffee
- 8 ounce Frangelico® liqueur
- 4 Sticks cinnamon
Place 1 1/2 teaspoons of chocolate syrup in each coffee cup. Combine 1/2 teaspoon cinnamon, nutmeg and sugar. Mix with heavy cream and whip to stiff peak. Stir remaining ground cinnamon into hot coffee. Pour hot coffee into coffee cups and add 2 ounces of Frangelico per serving. Stir to blend well. Top each with spiced whipped cream. Serve each with a cinnamon stick.
|
|
