Brew coffee or espresso at least 1 hour before serving. Let the hot drink cool down in a water bath for 1 hour. Personally, I usually do it so that I brew the coffee in the evening and leave it in the refrigerator overnight. However, this is not absolutely necessary.
Whip the cream with vanilla sugar until stiff and have it ready.
Pour 2 scoops of vanilla ice cream into 2 glasses, each with a capacity of 500 ml, and add approx. 150 ml milk to each glass. Add the cooled coffee / espresso, ideally drape the cream on it with the piping bag. Serve with a latte macchiato spoon.
If desired, you can add a chocolate coffee bean or chocolate sauce over the cream. I personally prefer the chocolate coffee bean because it doesn`t affect the taste too much and it just looks pretty.
I would like to advise against cocoa powder, this does not go with it.
Ingredients
Print Recipe
Pin Recipe