Espresso Shake
Thick and delicious!
Makes about 3 cups
1cup 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
10ice cubes
½ cup vodka
½ cup brewed espresso, chilled
2 tablespoons Kahlua¨
2 tablespoons Tia Maria¨ espresso beans for garnish
1.Put the ice cubes, vodka, espresso, Kahlua¨ and Tia Maria¨ 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 in each glass for garnish and serve immediately.
Caff• Coretto
The perfect closer.
Makes 1 serving
1illy iperEspresso capsule
1ounce Sambuca
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
4Lungo or Long illy iperEspresso capsules
2tablespoons granulated sugar
1 cup whipped cream
1teaspoon shaved bittersweet or semisweet chocolate for garnish
1.Put a tall 
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 freezer- safe 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.
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