Ingredients: 1 oz amarula cream liqueur
2 tsp instant coffee
350 ml whole milk
200 ml vanilla ice cream
10 ml boiling water
Method: Put high-quality instant coffee into a blender, and dissolve it using a minimal amount of boiling water. Add whole milk and vanilla ice cream (with chocolate chips where possible). Blend it all together. Add Amarula and stir well. Pour into a hurricane glass and freeze it for about 15-20 minutes. Garnish with whipped cream on top.
Serve: Hurricane Glass
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