Caramel Nut Cocktail
Ingredients
30 ml Creme de Cacao
30 ml caramel liqueur
140 ml vanilla ice cream
50 ml whipping cream
nuts, chopped
Method
Combine creme de cacao, caramel liqueur and ice cream in a blender and process until smooth.
Pour into a champagne flute and garnish with whipped cream and chopped nuts. Serve.
Coffee Punch
Ingredients
2 l vanilla ice cream, softened
2 l strong coffee, freshly brewed, cooled
500 ml milk
500 ml whipping cream, whipped
100 g sugar
1 tbsp vanilla extract
Method
Combine coffee, milk, sugar, and vanilla. Stir and chill.
Place the vanilla ice cream in a large bowl and pour the coffee mixture over top of the ice cream.
Top with whipped cream and then serve.
Bailey's Coffee
Ingredients
50 ml baileys
100 ml coffee
chocolate flakes
Method
Pour Baileys into a cup with freshly brewed hot coffee and top with freshly whipped cream and chocolate flakes.
Orange Coffee
Ingredients
250 ml strong coffee
250 ml hot chocolate
2 slice(s) orange
1 dash(es) cinnamon
whipping cream, whipped
Method
Combine the coffee and the hot chocolate in a bowl.
Put an orange slice in each cup and top with the coffee mixture.
Add a dollop of whipped cream and a few sprinkles of cinnamon on top.
