Title: Espresso Ice Cream Cup
Categories: Food networ, Food7
Yield: 2 servings

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!

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Converted by MM_Buster v2.0l.