Ingredients:

  • 2 scoops (60ml) vanilla bean ice cream
  • 1 tbsp (15ml) coffee liqueur
  • 1 tbsp (15ml) Irish cream
  • 1 tbsp (15g) chocolate syrup
  • 2 oz (60ml) hot espresso

Instructions:

  1. Place your chilled glass on a flat surface. Note: Prevents tipping during the pour
  2. Drop in 2 scoops (60ml) of vanilla bean ice cream.
  3. Use the back of a spoon to press the scoops down slightly until they form a stable base.
  4. Drizzle 1 tbsp (15g) of chocolate syrup over the ice cream in a swirling motion.
  5. Slowly pour 1 tbsp (15ml) of coffee liqueur over the top.
  6. Add 1 tbsp (15ml) of Irish cream, letting it settle into the crevices.
  7. Brew 2 oz (60ml) of hot espresso.
  8. Slowly pour the hot espresso directly over the ice cream until the edges begin to melt into a creamy foam.
  9. Serve immediately while the contrast of hot and cold is most intense.