Carribean Coffee

Ingredients

• 1 scoop of vanilla ice cream
• ½ tsp cocoa
• 1 tsp sugar
• 3 cl pineapple juice
• 1 double espresso (>IMPRESSA settings)
• pineapple and cocoa to decorate

Preparation

• Sweeten the coffee, add a little cocoa to taste, and place into the fridge to cool off
• Beat ice cream, pineapple juice and coffee until frothy and top up refrigerated coffee mixture
• Dust with cocoa powder and decorate rim with pineapple