250 ml of whipping cream 200 ml of coffee made with a mocha or long espresso, sweetened to taste and left to cool a spoonful of Whiskey Cream and/or vanilla seeds, if desired
Freeze the cream in cubes (you should use disposable ice bags). Prepare the coffee, sweeten it and leave it to cool, then freeze it in cubes. Put as many cubes of cream as frozen coffee in a blender, add the whiskey cream, the vanilla and blend for a few moments. Vigorously mix the mixture obtained until it becomes creamy and serve.
To obtain a good coffee cream, it is advisable to use a 100% Arabica blend, such as our Moka Ground , so that the strong aroma is noticeable despite the addition of cream and despite the cool temperature of the dessert.