Russian coffee
5 min

Type of dish:
Coffee, chocolate and infusion
Temperature:
Warm
Allergens
Ingredients for 5 portions
Calculate portions
Vanilla ice cream
0.5 l
Coffee ice cream
0.5 l
Espresso coffee
10.0 ud
Vodka
0.25 l
Sugar sachets
0.04 kg
Sterilised milk
0.25 l
Cream
0.1 l
Sugar
0.059 kg
Ice cream stabiliser
10.0 g
Sterilised milk
0.4 l
Cream
0.1 l
Sugar
0.125 kg
Ice cream stabiliser
15.0 g
Elaboration
- Serve vanilla ice cream and coffee ice cream in a glass.
- Infuse a double dose of coffee in the glass itself, over the ice cream.
- Add the vodka in front of the customer.
Nutritional information (1 portion)
Energy
710.9
kcal
Carbohydrates
56.53
g
Proteins
13.99
g
Lipids
33.02
g
Fiber
11.64
g
Saturates
15.83
g
Monounsaturated fatty acids
10.25
g
Polyunsaturated fatty acids
3.56
g
Cholesterol
541.0
mg
Calcium
260.48
mg
Iron
6.36
mg
Zinc
2.06
mg
Vitamin A
495.8
ug
Vitamin C
2.34
g
Folic acid
71.32
ug
Salt (Sodium)
165.25
mg
Sugars
51.05
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Needed recipes
-
Type of dish
- Main course
- Pizzas
- Legumes
- Juices, milkshakes and beverages
- Burguers
- Beers
- Breakfasts and brunch
- Appetizers and canapes
- Shellfish
- Soups and creams
- Cocktails
- Dessert
- Meats
- Sándwich
- Birds
- Pastas
- Salads
- Finger foods
- Coffee, chocolate and infusion
- Pastries
- Ice creams and sorbets
- Bread and pastries
- Fish
- Rices
- Vegetables
- Eggs
- Temperature
- Cuisine type
- Additional culinary preparation
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed