Beyers Coffee: Recipes

Espresso con Gelato
(ice coffee, which can also be served with ice cream)

A simple, delicious and ice cold desert. This dish is easy to make but requires a long preparation time (cooling and regular stirring of the espresso).

Ingredients for 4:

  • 6 cups of Kimbo espresso
  • 6 coffee spoons of granulated sugar
  • 6 tablespoons of mocha liqueur
  • optional: vanilla-ice
 Ice Coffee (espresso con gelato)

Preparation:

  • Stir the sugar through the hot coffee and leave to cool.
  • Pour the coffee into a large, flat and freezer-proof dish.
  • Place this in the freezer for 3 hours and stir the coffee well every half hour.
  • Finely crush the ice coffee and divide over four glasses. Pour the mocha liqueur over the ice coffee.
  • Serve with two scoops of vanilla-ice (optional) drizzled with ice coffee and mocha liqueur.