Iced Mocha Syllabub in a Jar


Hey bub. What's a syllabub?

Answer (according to the dictionary, anyway): A whipped cream dessert, typically flavored with white wine or sherry.

Basically, that's all I needed to get interested in this sweet treat. So I was really happy to find a recipe for a version which is--how cute--served in a jar! Everything tastes better in a jar. Where did I find this recipe? in a book called 150 Best Desserts in a Jar! Naturally!

Well, guess what? This almost tastes eggnoggy. Like, not quite, but like it could be related to the holiday treat. But I was delighted to find that it tastes just as good in the summer--like a boozy, tricked-out milkshake. If you really need more than that to be interested, then I don't know what's wrong with you. Here's the recipe!

Iced Mocha Syllabub

From 150 Best Desserts in a Jar

Makes 4 servings

  • Four 8-ounce tall jars, buttered
  • a blender
  • an electric mixer


  • 3 1/4 ounces dark chocolate (70%), melted
  • 1/4 cup granulated sugar
  • 2 tablespoons instant espresso powder
  • 1/2 teaspoon vanilla extract
  • pinch of nutmeg
  • 1/2 cup brandy
  • 1/2 cup mascarpone cheese
  • 2 cups heavy or whipping cream
  • 2 cups softened coffee ice cream
  • 1 tablespoon unsweetened cocoa powder


  1. In a blender, process melted chocolate, sugar, espresso powder, vanilla, nutmeg and brandy until smooth.
  2. In a large bowl, using electric mixer at medium speed, beat mascarpone for 2 minutes, until creamy. Add cream and beat until stiff peaks form. Gradually add chocolate mixture, beating constantly. Fold in the softened ice cream.
  3. Spoon into jars and refrigerate for 30 minutes. When ready to serve, dust each jar with cocoa powder, dividing equally.