Espresso Ice Cream Cup

300 ml Espresso coffee; (freshly brewed) (1/2 pint)
4 Scoops traditional vanilla ice cream
Icing sugar and cinnamon for sprinkling
25 g Bitter continental chocolate; (1 oz)

If you don't have an espresso maker, use some good, strong coffee from a cafatiere or filter.

Spoon some ice cream into 2 extra large coffee cups. 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!

Printer friendly version: Espresso Ice Cream Cup

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