I’ve had my eye on this Tiramisu Tippers recipe for a while because I just love tiramisu. Read through the ingredients, and you’ll probably be just as eager to try it. Coffee ice cream, chocolate-covered espresso beans, creme de cocoa, Kahlua–Yum!! I also liked that this drink is served in tiny espresso cups. Not just because they’re cute (and they are), but because I usually like really sweet cocktails in small quantities. With that said, let’s dive in and see what this tiramisu coffee cocktail recipe is like.
As you can see, there aren’t a ton of ingredients for this recipe, and I’m totally okay with that. I was very pleased that I had all of the liquors on hand and only had to shop for the ice cream and espresso beans. You know I love short grocery lists. The only “problem” with this recipe is you will have a lot of leftover chocolate covered espresso beans, but I’m sure the leftovers won’t go to waste. I know mine won’t!
Amaretto was surprisingly not on the list of ingredients. I mean, tiramisu needs amaretto, so shouldn’t tiramisu coffee? But I didn’t worry about it too much. That mystery would quickly be solved when I made my Tiramisu Tippers.
The instructions for this recipe are short and clear. Just place everything but the chocolate covered espresso beans into a blender and let the blender do its thing.
Then roughly chop a few of those yummy espresso beans, pour the drinks, and gently place the chopped beans on top. And I do mean gently–I had a few beans sink to the bottom because I wasn’t careful enough. I have to say the extra care was worth it, though, because the garnish gives a pretty plain looking drink something extra.
My Tiramisu Tippers were made, poured, and garnished in 4 minutes, making this even quicker to prepare than after-dinner coffee or espresso.
I only got 4 servings out of this recipe instead of 8, but my espresso cups are 3.8 ounces while the serving size listed was 1 ounce. I’m sure I would have had more than 8 servings with smaller cups.