About
This coffee based drink-come-dessert is highly delicious and oh-so-easy to make. Serve with a crisp biscuit, and customise with your favourite liqueur, if you wish.
Make sure that the ice cream is very hard for this, so that it does not melt as soon as the hot coffee is added.
Divide the ice cream between 4 small coffee cups or heatproof glasses, then pour over the espresso, sprinkle on some Tate & Lyle Demerara Sugar, to taste and serve straightaway.
TOP TIP
For a vegan-friendly twist, try changing up your ice cream to soya- or coconut-based!
Ingredients – 3 items
1
Ice cream
Vanilla or chocolate
Espresso coffee
Very hot, freshly made
Unrefined Demerara
(to taste)
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Halloween is this week, so why not bake up a spooky treat? 🎃👻
These Vegan Halloween Brownies are rich, fudgy, and oh-so-chocolatey 🍫 Made with Tate & Lyle Pure Cane Granulated Sugar for the perfect sweetness, they’re guaranteed to be a hit with every little (and big!) monster around.
Find the recipe via link in our bio.
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It’s National Baking Week - the perfect time to whisk up something wonderful! Here are 5 top tips to help you bake like a pro:
1️⃣ Read the recipe all the way through first - saving surprises mid-bake and helps everything run smoothly 📖
2️⃣ Room temperature ingredients = smoother batters 🧈
3️⃣ Don’t over mix - keep it light and fluffy! 🍰
4️⃣ Always preheat your oven for an even bake 🔥
5️⃣ Embrace the freeze - save those sweet leftovers for later ❄️
Ready, set, bake! 🧁💛
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Bake up a batch and get into the Halloween spirit.
Find the recipe via link in our bio.
#HalloweenBakes #TateAndLyleBakes #SaltedCaramelCupcakes
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Make yours at home with our easy recipe via link in bio.
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