Quentin Bacon
Yield
Makes 4 servings (serving size: 1 float)

This easy version of the classic Italian frozen dessert is made with frozen yogurt, brewed espresso and ground espresso beans.

 

How to Make It

Using a small ice cream scoop, portion 1/4 cup frozen yogurt into each of 4 heatproof small mugs; top evenly with espresso, espresso beans, and sambuca, if desired. Serve immediately.

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