Ingredients
Scale
1 double shot (2 ounces) hot espresso
1 to 2 scoops (about 1/2 cup) very cold vanilla gelato or ice cream
1 tablespoon Barbancourt White Rum
Instructions
Make your espresso first so it can sit while you scoop the gelato or ice cream.
Scoop your gelato into a small shallow bowl or glass that’s been chilled beforehand.
Pour a tablespoon of Barbancourt White Rum over the ice cream. Then slowly pour the hot espresso in a thin stream directly over the gelato, draping the entire surface of the scoop with an even layer of coffee. Top with some espresso beans if desired and serve immediately.
- Prep Time: 5 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size:
- Calories: 47
- Sugar: 0.5 g
- Sodium: 488.1 mg
- Fat: 0 g
- Carbohydrates: 1.8 g
- Protein: 0 g
- Cholesterol: 0 mg
