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Chocolate Caramel Hazelnut Ice Coffee
Recipe courtesy Bobby Flay, 2007

Ingredients
2 cups hot espresso
1/4 cup simple syrup (equal amounts sugar and water heated until sugar
dissolves)
1/4 cup melted bittersweet chocolate
2 tablespoons caramel syrup
1/4 cup hazelnut-flavored liqueur (recommended: Frangelico)
Ice cubes
Whipped cream, for serving

Directions
Stir together the espresso, simple syrup, melted


1

Copyright 2006 Television Food Network, G.P., All Rights Reserved

chocolate, caramel syrup and hazelnut liqueur in a heat-proof pitcher. Cover and
refrigerate until chilled.

Fill tall glasses with ice and fill 3/4 of the glass with coffee mixture and top
off with whipped cream.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved