title_body: What cocktails would be good mixed with Nanaimo Bar Cream?
upvoted_answer: One idea may be to make an affogato with the liquor poured on a mild-taste ice cream portion, for example cream (fior di latte) or custard ice cream.
  
  An affogato or more traditionally known as &quot;affogato al caffe&quot; (Italian for &quot;drowned&quot;) is an Italian coffee-based dessert. It usually takes the form of a scoop of fior di latte or vanilla gelato or ice cream topped or &quot;drowned&quot; with a shot of hot espresso. Some variations also include a shot of amaretto, Bicerin, Kahlua, or other liqueur.
  Variety of Affogato
  Though restaurants and cafes in Italy categorize the affogato as a dessert, some restaurants and cafes outside of Italy categorize it as a beverage. Whether a dessert or beverage, restaurants and cafes usually serve the affogato in a tall narrowing glass, allowing the fior di latte, vanilla gelato, or ice cream melt and combine with espresso into the hollowed space in the bottom of the glass. Occasionally, coconut, berries, honeycomb and multiple flavors of ice cream are added. A biscotti or cookie can also be served and enjoyed along side this beverage. Affogatos are often enjoyed as a post-meal coffee dessert combo eaten and or drank with a spoon or straw.
  While the recipe of the affogato is more or less standard in Italy, consisting of a scoop of vanilla gelato topped with a shot of espresso, variations exist in European and American restaurants.
  In French, it is known as &quot;gelato al fior di latte&quot; with the translation to English &quot;flower of milk&quot;. Typically the ingredients in the ice cream includes dairy, starch, and sugar. It is popular in countries where they dress it with chocolate syrup, cantuccini, or biscotti to provide extra flavors.
  
  
  Now one proper recipe! For four cups.
  
  4 egg yolks
  4 spoons of sugar
  2 spoons of flour
  2 spoons of potato starch
  700 ml of milk
  100 ml of Nanaimo Bar Cream
  cocoa powder
  
  Meanwhile milk gets to boiling temperature in a pan, beat properly the yolks with the sugar, then add the flour, the starch and stir and mix well. Then add the Nanaimo Bar Cream to the mixture. Pour the mixture in the milk pan on low heat and carry on stirring until the cream get dense.
  Pour into four cups and cool at room temperature first, then in the fridge. When cooled, sprinkle cocoa and serve!