Ingredients recipe (serves 4)
4 x 30ml shots hot espresso coffee
1/4 cup hazelnut liqueur (we used Frangelico)
8 scoops vanilla ice-cream
Biscotti, to serve
Method of recipe
1.Combine coffee and liqueur in a jug. Divide ice-cream between glasses.
2.Divide coffee mixture between glasses. Serve with biscotti.
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