White Russian Espressos

250 ml milk
250 ml heavy cream
100 ml espresso
40 ml Vodka
20 ml Coffee liqueur

Put the heavy cream and milk into a 0.5 l Whipper. Screw on 1 Cream Charger and shake vigorously to form a half-whipped consistency.

Serve immediately or refrigerate for up to one week and portion as required.

Put the vodka, coffee liqueur and espresso into a glass over ice cubes. Crown with the half-whipped topping.

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