Recipe of the Quarter

...as mixed by the Copper Bar at Singita Boulders Lodge, South Africa

For South Africans of a certain generation, the Dom Pedro is a digestif dessert. In its original form, it is a boozy combination of whiskey, cream and ice cream. In this recipe by Singita Sabi Sand barista and mixologist Kyle Martin, the traditional recipe is given an indulgent update by swapping out vanilla ice cream for scoops of hazelnut and chocolate gelato, and replacing the whiskey with coffee liqueur.

Ingredients 
(makes 1 large serving)

For the drink:

• 2 shots of Kahlua (coffee liqueur)
• 6 scoops of hazelnut & chocolate ice cream

For the garnish:

• Thick (whipping) cream
• Chocolate (to grate over the top)
• A chocolate stick

Method

1. Whip the cream for the garnish until thick and pillowy and set aside
2. Combine the ice cream and Kahlua and blend until smooth (we use an immersion or stick blender but you can also use a countertop smoothie blender)
3. Pour into a stemmed glass and garnish with the whipped cream, some grated chocolate (or you could use cinnamon) and a chocolate stick.

Cheers!