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Espresso Shake
Thick and delicious!
Makes about 3 cups
1 cup brewed espresso, chilled
2 cups coffee ice cream
1. Put espresso and ice cream into a
Cuisinart
®
blender jar.
2. Cover and blend on lowest speed until
smooth, about 1 minute.
Espresso Martini
A delicious cocktail that packs a punch.
Makes 1½ cups, about three ½-cup servings
10 ice cubes
½ cup vodka
½ cup brewed espresso, chilled
2 tablespoons Kahlua
®
2 tablespoons Tia Maria
®
espresso beans for garnish
1. Put the ice cubes, vodka, espresso,
Kahlua
®
and Tia Maria
®
into a cocktail
shaker. Shake really well until fully mixed
and chilled.
2. Pour equally into 3 martini glasses.
3. Add an espresso bean or two in each
glass for garnish and serve immediately.
Caffè Coretto
The perfect closer.
Makes 1 serving
1 illy iperEspresso capsule
1 ounce Sambuca
1. Put a small espresso cup on the espresso
cup tray.
2. Using the lever, open the brew head,
insert the capsule, close the brew head
and press the Long. Pour the Sambuca
into a brandy snifter.
3. Serve both espresso and Sambuca
together. Pour espresso into Sambuca
before drinking.
Granita
A light and simple dessert.
Makes 4 servings
4 Lungo or Long illy iperEspresso
capsules
2 tablespoons granulated sugar
1 cup whipped cream
1 teaspoon shaved bittersweet or
semisweet chocolate for garnish
1. Put a tall 16-ounce glass on the latte/
cappuccino or travel cup tray. Using the
lever, open the brew head, insert the
capsule and close the brew head. Press
the Long button to fill the cup (about a
½ cup.) Continue with remaining capsules.
2. Stir sugar into the hot espresso to
dissolve and pour mixture into a freezer-
safe container. Leave to cool to room
temperature.
3. Once cool, cover with plastic wrap and
place in the freezer. Every hour, for about
5 hours total, scrape the mixture with a
fork to allow crystals to form.
4. To serve, layer equal amounts of granita
and whipped cream in a parfait glass.
Garnish with shaved chocolate.