An easy take on an Italian classic dessert.
In a medium bowl, stir together the ricotta, Frangelico (or anise if using), vanilla extract and sugar, if using. Whip vigorously with a wire whisk until light and fluffy. Stir in the crumbled Amaretto cookies and the cacao nibs. (If you can’t find cacao nibs, just smash up a dark chocolate bar.) Stir until incorporated.
Place a large scoop in each glass. Top with the shot of Frangelico and the shot of espresso. Sprinkle with some more cacoa nibs and crushed cookies and serve!