Cuisinart EM-400 Owner Manual - Page 15

4. Stir in milk and sugar to dissolve and cool to at least room temperature. 5. Put beverage, cream and regular ice cubes in a Cuisinart® blender jar. Cover and blend on highest speed until smooth, about 1 minute. 6. Serve immediately. Caffè Coretto The perfect closer. Makes 1 serving 1 illy® iperEspresso® Lungo espresso capsule 1 ounce sambuca Note: For an iced mocha, add 2-3 tablespoons of chocolate syrup while blending. *To make heavy cream ice cubes, pour heavy cream into ice cube trays and freeze overnight. Espresso Shake Thick and delicious! Makes about 3 cups 1 cup brewed espresso, chilled 2 cups coffee ice cream 1. Put espresso and ice cream into a Cuisinart® blender jar. 2. Cover and blend on lowest speed until smooth, about 1 minute. Espresso Martini A delicious cocktail that packs a punch. Makes 1½ cups, about three ½-cup servings 10 ice cubes ½ cup vodka ½ cup brewed espresso, chilled 4 tablespoons rum-and-coffee liqueur Espresso beans for garnish 1. Put the ice cubes, vodka, espresso and rum-and-coffee liqueur into a cocktail shaker. Shake really well until fully mixed and chilled. 2. Pour equally into 3 martini glasses. 3. Add an espresso bean or two to each glass for garnish and serve immediately. Note: For a sweeter martini, add a swirl of chocolate syrup to each glass. 1. Put a small espresso cup on the espresso cup tray. 2. Using the lever, open the brew head, insert the capsule, close the brew head and press the Long. Pour the sambuca into a brandy snifter. 3. Serve both espresso and sambuca together. Pour espresso into sambuca before drinking. Granita A light and simple dessert. Makes 4 servings 4 illy® iperEspresso® Lungo espresso capsules 2 tablespoons granulated sugar 1 cup whipped cream 1 teaspoon shaved bittersweet or semisweet chocolate for garnish 1. Put a tall, 16-ounce glass on the coffee or travel cup tray. Using the lever, open the brew head, insert the capsule and close the brew head. Press the Long button to fill the cup (about a ½ cup). Continue with remaining capsules. 2. Stir sugar into the hot espresso to dissolve and pour mixture into a freezersafe container. Leave to cool to room temperature. 3. Once cool, cover with plastic wrap and place in the freezer. Every hour, for about 5 hours total, scrape the mixture with a fork to allow crystals to form. 4. To serve, layer equal amounts of granita and whipped cream in a parfait glass. Garnish with shaved chocolate. 14