Espresso Sambuca Ice Cream Soda Recipes

ESPRESSO SODA

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.

COFFEE SAMBUCA SHAKES

Steps:

• Combine coffee, half-and-half or cream, liqueur and ice cream in blender and process until smooth. Pour shake into a tall glass and garnish with whipped cream and a few chocolate covered beans.

ESPRESSO SAMBUCA ICE-CREAM 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.

SAMBUCA CAFE OLE

Steps:

• Combine the coffee, cream, Sambuca, coffee liqueur and ice cubes in a cocktail shaker. Shake until well combined.
• Pour the coffee mixture among serving glasses and serve immediately.

ESPRESSO ICE CREAM

Steps:

• Mix sugar, butter, cornstarch, and espresso powder together in a saucepan until blended. Stir in milk. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Remove mixture from heat; stir in vanilla extract and let cool completely, 20 to 30 minutes. Stir in condensed milk and coffee-flavored liqueur.
• Beat whipping cream using an electric mixer in a mixing bowl until stiff peaks form; fold into cooled milk mixture.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

COFFEE GRANITA WITH SAMBUCA ICE CREAM AND CHOCOLATE SHAVINGS

Steps:

• Stir together coffee and granulated sugar until sugar is dissolved, then chill until cold, about 1 hour.
• Pour into an 8- to 9-inch baking pan (1 1/2- to 2-quart capacity) and freeze, stirring and crushing lumps with a fork every 30 minutes, until evenly frozen, about 4 hours. Scrape with fork to lighten texture.
• Beat cream with confectioners sugar and Sambuca (to taste) in a bowl with an electric mixer until it just holds soft peaks. Spoon Sambuca cream into 8 glasses and top each serving with a scant cup of granita (do not pack when measuring). Sprinkle with chocolate shavings.