We made it past Monday. I think this means we deserve a treat, don’t you?
Now, I love chocolate ice cream. Anyone who knows me know this to be true – chocolate anything trumps vanilla, hands down. I also happen to love coffee more than most things on the planet. Recently I had it in my head that I wanted to make an affogato, which is basically ice cream and espresso, but I was going to do it my way.
First of all, I don’t have an espresso maker, so double-strength coffee worked for me. Simply brew half the water with the same amount of coffee you normally would use, and you’re golden. Secondly, affogatos usually have vanilla ice cream, but I wasn’t buying that. I used chocolate, and I was not disappointed.
I used a big ole scoop of ice cream and about 2 ounces of piping hot coffee, and I was beyond the moon in happiness. This is the perfect mid-afternoon treat to let your spirits soar.
A big dash of cayenne really takes this a step above, so I recommend you add that, too. It’s kind of got that Mexican hot chocolate vibe to it. Now, take your affogato outside and just relish in the flavors and the moment. You won’t regret it.
1 scoop chocolate ice cream
2 oz double strength coffee
dash cayenne pepper
1. Make coffee (double strength.)
2. When coffee is ready, scoop ice cream into glass.
3. Top with 2 ounces or so of coffee, and a hearty dash of cayenne.
4. Enjoy with a spoon and maybe a straw, too!