Espresso Mocha Float

Last week I thought Fall was here. It was cold. I needed a jacket in the mornings. Today it is over 100 degrees. Oh my. And Bart is buried in a mountain of paperwork. He needed a break and some refreshment. So here‘s what I came up with – an Espresso Mocha Float. It hit the spot. A combination of chocolate syrup, chilled espresso, Kahlua, chocolate gelato and S. Pellegrino water topped with whipped cream, it had him smiling again.

I have always loved floats and sodas. When I was growing up in Southern California there was a chain of ice cream parlors called Wil Wright’s. They had marble floors, petite wire chairs and small tables, rich, creamy ice cream and absolutely dreamy fountain specialties. One thing I always loved about having a soda at Wil Wright’s was that your soda was accompanied by a small glass carafe of extra soda water. Elegant, I remember thinking. So I decide to put some extra S. Pellegrino water and chocolate syrup along with the float. Nice. Try this one next time you need an afternoon treat. But try it soon. Summer’s almost gone.

Espresso Mocha Float

serves 2

1/4 cup chocolate syrup

1/4 cup Kahlua

2/3 cup chilled espresso

chocolate gelato

S. Pellegrino water

1 cup heavy cream

1 teaspoon sugar

1 teaspoon vanilla

Whip cream until it begins to thicken. Add the sugar and vanilla. Whip to very soft peaks. Set aside.

Divide the chocolate syrup, Kahlua and chilled espresso between each of two glasses. Stir to combine. Drop 2 scoops of chocolate gelato in each glass. Pour S. Pellegrino water over ice cream to fill each glass. Top with softly whipped cream. Serve immediately.