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4. Stir in milk and sugar to dissolve and cool
to at least room temperature.
5. Put beverage, cream and regular ice
cubes in a Cuisinart
®
blender jar. Cover
and blend on highest speed until smooth,
about 1 minute.
6. Serve immediately.
Note:
For an iced mocha, add 2–3 tablespoons
of chocolate syrup while blending.
*To make heavy cream ice cubes, pour heavy
cream into ice cube trays and freeze overnight.
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
4 tablespoons rum-and-coffee liqueur
Espresso beans for garnish
1. Put the ice cubes, vodka, espresso and
rum-and-coffee liqueur 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 to each
glass for garnish and serve immediately.
Note: For a sweeter martini, add a swirl of
chocolate syrup to each glass.
Caffè Coretto
The perfect closer.
Makes 1 serving
1 illy
®
iperEspresso
®
Lungo espresso
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 illy
®
iperEspresso
®
Lungo espresso
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 coffee 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.