White Russian Espresso

Ingredients:
1 cup heavy cream
1 cup milk
3 tbsp. Vodka
1.5 tbsp. Coffee liqueur
.5 cup espresso

Preparation:
Put the cream and milk into a 0.5 L ( 1 us pint) dispenser. Screw on 1 N20 cream charger and shake vigorously so that a half-whipped consistency is produced.
Serve immediately or store in the refrigerator for up to one week.

Serving Suggestion:
Pour the vodka, coffee liqueur and espresso into a glass with ice cubes. Top with the half-whipped topping.

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