Food Network UK

Espresso nightcap with vanilla whipped cream

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Recipe by Giada De Laurentiis

Ingredients

  • For the espresso nightcap:

  • 300ml whole milk
  • 120ml double cream
  • 300ml espresso
  • 240ml amaretto liqueur

  • For the vanilla Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. I know this Teach me, please whipped cream:

  • 120ml Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. I know this Teach me, please whipping cream
  • 2 tbsp Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar
  • 1 tsp pure vanilla extract

Use imperial measurements

Method

How to make Espresso nightcap with vanilla whipped cream

1) For the espresso nightcap: Combine the milk, cream, espresso, and amaretto liqueur, in a medium saucepan. Place over low heat, stirring constantly until hot but not boiling, about 3 to 5 minutes.

2) For the vanilla cream: In a large mixing bowl, beat the cream until thick. Add the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar and vanilla. Continue to beat until cream holds soft peaks.

3) To serve: Pour the espresso nightcap into 4 mugs. Dollop with the vanilla Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. I know this Teach me, please whipped cream and serve immediately.