- 1/2 oz Espresso Coffee
- 3 oz Vanilla Bean Ice Cream
- 1/8 oz Pecan Halves, Toasted
- 1 oz Heavy Whipping Cream
- 1 tsp Powdered Sugar
- 1/8 oz Semi-Sweet Dark Chocolate, Shaved
- 1/8 oz Amarena Cherry In Syrup
- Brew a 2-3 oz. shot of espresso. Whip the cream with the powdered sugar until stiff peaks form. Pour the espresso into a wide-mouth glass. Add the vanilla bean ice cream. Top with whipped cream, toasted pecans, dark chocolate shavings. Top with an Amerena Cherry.