1 pint hazelnut gelato or hazelnut ice cream
1 pint vanilla gelato or vanilla ice cream
8 tablespoons Tia Maria or Kahlua liqueur
8 tablespoons freshly brewed hot espresso or strong coffee
Sweetened Whipped Cream
Chocolate-covered espresso beans, chopped or whole
Place one scoop each of hazelnut and vanilla gelato in each of 4 dessert or cafe au lait bowls. Spoon 2 tablespoons of Kahlua and 2 tablespoons of hot espresso over each serving. Dollop some whipped cream onto each serving and garnish with a handful of chocolate-covered espresso beans. Serve immediately. Serves 4.