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