- 1 cup coffee ice cream
- 1 teaspoon instant espresso powder dissolved in 2 tablespoons hot water and cooled
- 2 ounces (1/4 cup) sambuca, or to taste
- 3/4 cup chilled club soda
- 2 tablespoons finely chopped chocolate-covered espresso beans
- With a small ice-cream scoop or spoon, divide ice cream between 2 chilled stemmed glasses. Add espresso mixture, Sambuca and club soda and top with espresso beans.