Ingredients
Method
1.Combine ⅓ cup hazelnut-flavoured liqueur, ¼ cup water, 2 tablespoons instant coffee granules and 2 tablespoons brown sugar in small saucepan; stir, over low heat, until sugar dissolves. Boil about 5 minutes or until syrup thickens slightly.
2.Divide 500ml hazelnut gelato among four serving glasses; pour over coffee syrup. Serve sprinkled with ¼ cup coarsely chopped roasted hazelnuts.