Viennese Iced Coffee (Serves 4)
Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
Photo: Quentin Bacon
6 (1-ounce) shots of espresso, regular or decaf
3 tablespoons sugar
1 teaspoon pure vanilla extract
¼ cup hot water
2 cups ice
4 scoops vanilla or coffee ice cream
Unsweetened cocoa powder, such as Pernigotti
Short straws, for serving
Combine the espresso, sugar, vanilla, and hot water in a blender and stir until the sugar dissolves. Put the ice in the blender and process on high until the mixture is almost completely smooth. Divide the mixture between 4 short glasses.
Place the ice cream in a microwave on high for 15 seconds, until softened. Scoop one ball of ice cream into each glass. With a small sifter, sprinkle each drink lightly with cocoa powder. Serve with a short straw and a teaspoon.