Espresso Sambuca Ice Cream Soda Recipes

Steps:

• Combine the sugar and 2 cups water in a medium saucepan, bring to a boil over high heat and cook until the sugar is completely melted, about 2 minutes. Remove from the heat, add the espresso beans and let sit at room temperature for 30 minutes.
• Strain, cover and refrigerate until very cold, at least 2 hours.
• Fill 8 tall glasses with ice. Add about 1/4 cup of the espresso syrup to each glass. If desired, add a shot of vodka and coffee liqueur with the syrup and stir well. Fill to the top with club soda.

Steps:

• With a small ice-cream scoop or spoon, divide ice cream between 2 chilled stemmed glasses. Add espresso mixture, Sambuca and club soda and top with espresso beans.

Steps:

• Stir together milk, sugar, tapioca, espresso powder, and egg in a 2- to 3-quart heavy saucepan and let stand 5 minutes. Heat over moderately low heat, stirring, just until pudding reaches a simmer. Stir in Sambuca and cool pudding, its surface covered directly with wax paper. Serve at room temperature or chilled.

Steps:

• To make the ice cream combine all ingredients in a large bowl and whisk together.
• Decant into a baking dish and freeze whilst you make your cookies.
• In a medium bowl combine flour, cocoa, espresso powder, baking soda & salt.
• In a mixer cream butter and sugars until pale and fluffy.
• Add eggs one at a time. Add vanilla.
• Reduce speed to low and slowly add flour mixture.
• Add in chocolate chips.
• Chill dough for at least 1 hour in the fridge.
• Preheat oven to 180C and line a baking sheet.
• Spread cookie dough over the baking sheet.
• Bake for 15-20mins, until edges are firm but centre is still soft.
• Cool for 10mins, then using a 3 inch round cutter, cut out perfect circles. Transfer to wire rack to cool completely.
• Take a scoop of ice cream and sandwich in between 2 biscuits. Squish down a little.
• Freeze for 1 hour.
• Remove from freezer 10 mins before serving
• Enjoy!