Ingredients
Freshly brewed natural coffee — 300-350 ml
Bitter chocolate — 30-50 g
Mint syrup or liqueur — 2-4 tbsp. L.
Cream ice cream — 100 g
Cream ice cream — 100 g
Preparation
Cook the coffee, strain. While the coffee is hot (you can return it to a small fire), dissolve the chocolate in it. The mixture is cooled and add to it half of the portion of ice cream, mint syrup and several ice cubes. All in the blender.
Cook the coffee, strain. While the coffee is hot (you can return it to a small fire), dissolve the chocolate in it. The mixture is cooled and add to it half of the portion of ice cream, mint syrup and several ice cubes. All in the blender.
Mint syrup can be replaced with mint chocolate, but then the aftertaste of the drink will be less bright.
Pour the drink into glasses and sprinkle with ice crumb (it can be done by breaking the ice in a blender), put the remaining ice cream on top of the ball. Serve a cocktail, decorating a glass of mint leaves, grated chocolate and cinnamon.
Pour the drink into glasses and sprinkle with ice crumb (it can be done by breaking the ice in a blender), put the remaining ice cream on top of the ball. Serve a cocktail, decorating a glass of mint leaves, grated chocolate and cinnamon.