Limoncello Iced Latte

Reproduced Courtesy of NESCAFE and Curated by Alie & Georgia
Serves 1

Alie & Georgia say: This playful cocktail brings that sweet tartness of limoncello together with coffee and trust us: your Sunday brunches just went next-level delicious.

Limoncello Iced Latte
 
Author: 
Recipe type: Cocktail
Prep time: 
Total time: 
Ingredients
  • 1 oz Grand Marnier
  • 1 oz Villa Massa Limoncello
  • 2-1/2 oz coffee
  • Splash of cream
  • Whipped cream
Instructions
  1. Pour Limoncello and Grand Marnier into glass coffee cup or mug, over ice.
  2. Top with coffee and cream, stir well.
  3. Garnish with whipped cream -- because you deserve it.

 

Low Carb Tiramisu

Submitted by Carli
Yields 18 Squares
6 Carbs per Square

Cake Ingredients

¼ c. butter ¼ c. heavy cream
2 large eggs ¾ Splenda
½ c. full-fat soy flour 1 tsp baking powder
¼ c. whole wheat or oat flour ½ tsp vanilla extract
¾ c. coffee 1 tbsp Splenda

Topping Ingredients

16 oz. cream cheese 1/3 c. Splenda
½ rum extract 2 c. heavy cream, whipped stiff

Cake Directions

  1. Preheat oven to 375°F.
  2. Spray a 13″x9″ pan with a non-stick cooking spray. In a small pan, heat the butter & cream until steaming hot. In a large bowl, beat eggs at high speed until light in color (don’t underbeat — they should become a pale lemony color.) Gradually beat in the ¾ c. Splenda & beat for 2 minutes. Lightly spoon the soy flour into a measuring cup & level off. Add wheat or oat flour, baking powder, salt, vanilla & hot cream mixture. Beat at low speed until smooth; pour into prepared pan.
  3. Bake at 375°F for 14-16 minutes or until cakes springs back when lightly touched in the center.
  4. In a 1 c. measure, combine coffee & 1 Tbsp. Splenda; mix well. Drizzle this over the warm cake. Cool completely.

Topping Directions

  1. In a large bowl beat the cheese until smooth & creamy. Beat in Splenda & rum extract. 
  2. In a large bowl, beat the cream until stiff peaks form; fold into cheese mixture until combined. 
  3. Spread evenly over cooled cake. Cover & chill at least 4 hours or overnight. To serve, cut into squares. Store in the refrigerator.