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Medaglia d'Oro Iced Espresso with Anise Cream

Ready In: 10 minutes Servings: 2 servings
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  1. 1 cup heavy cream, divided
  2. 1 tablespoon sour cream
  3. 3 1/2 tablespoons sugar, divided
  4. 1 cup Medaglia d'Oro® Italian Roast Espresso Coffee, chilled
  5. 1/8 teaspoon anise extract or to taste
  6. 6 ice cubes
  7. Ground cinnamon


  1. BEAT 1/2 cup cream, sour cream and 1 tablespoon sugar in large bowl with electric mixer on high speed until soft peaks form.
  2. COMBINE chilled espresso, remaining 1/2 cup cream, remaining 2 1/2 tablespoons sugar, anise extract and ice in blender container. Process until ice is crushed. Equally distribute espresso mixture into 2 tall glasses. Using half of anise cream, place equal amounts into each glass; stir. Equally distribute remaining whipped cream in each glass. Sprinkle with cinnamon.

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