A toast! To those we love! SAM
1/2 cup strong black coffee, cold
1/2 cup crushed ice
6 tablespoons hazelnut liqueur
1 teaspoon cognac
1/2 cup toffee or chocolate chip ice cream
1/2 pint whipping cream, whipped
In a food processor fitted with a steel blade or in a blender, blend until smooth the coffee, ice, liqueur, cognac, and ice cream. Serve in chilled champagne flutes topped with whipped cream.
Makes 2 servings.