- 2 cups vanilla ice cream
- 1 cup double-strength or espresso-style coffee, freshly brewed with 1 teaspoon ground cinnamon
- 1 1/2 tablespoons shaved bittersweet chocolate
Using a melon ball scoop or a small ice cream scoop, fill each cappuccino cup or a small bowl with 3 mini scoops of ice cream. Pour just a little coffee over the ice cream and garnish with the chocolate shavings. Serve immediately.
Recipe courtesy of Melissa d'Arabian