Frozen Espresso Coffee with Kahlua Liqueur
4 cups brewed strong hot coffee or espresso
1 cup sugar plus 1 tablespoon, divided
2 tablespoons Kahlua
2 cups whipping cream
1-1/2 teaspoons vanilla extract
1 teaspoon chopped chocolate for garnish
Dissolve 1 cup sugar in hot coffee or espresso. When mixture cools add Kahlua liqueur and pour into a shallow pan or bowl, cover and freeze. Set the timer for approximately 60 minutes or until ice crystals form and it becomes slushy.
Remove from freezer; use a fork or large spoon to mash down any big chunks, return to the freezer again; set the timer for 2 hours.
Scrape and loosen the mixture with a fork for the final time until it is a fluffy slush consistency. Cover and return to the freezer again until ready to serve.
Chill 8 stemmed glasses and iced tea spoons in the freezer.
When ready to serve, whip the cream together with 1 tablespoon sugar and the vanilla to soft peaks. Fill glasses by alternating layers of frozen coffee and whipped cream. Sprinkle with chopped chocolate and serve immediately with chilled spoons. This is a delicious refreshing dessert to end a dinner.
|Wine recommendation: Moscato D'Asti|