Affogato is the ingenius dessert that melds creamy gelato with warm espresso. The contrast between the hot and cold and the bitter espresso and the sweet cream makes affogato otherworldly. In my opinion, the best part of this dessert is the little, creamy puddle of coffee milk that forms in the bottom of the bowl. It reminds me of the coffee cabinets that my dad always gets in Rhode Island.
|I put my hot chocolate in an empty kikkoman bottle #resourceful
I have to admit the first time I heard of affogato was at Starbucks, when they offered to make my mocha coconut frappucino “affogato style” (with a shot of espresso poured over top). However, the first time I had real affogato was this past summer at the Sunflower Cafe in Sonoma, CA. It was perfection.
|“affogato” means drowned… this is why
The basic recipe is as simple as it gets: pour some espresso on ice cream — however, the possibilities for variations are endless. Different drinks, different ice creams, different ratios, different toppings… you get the idea.
I was skimming Bon Appetit and came across a recipe for Hot Chocolate Peppermint Affogato… um yes please! I made a batch of homemade peppermint ice cream, a batch of my favorite hot chocolate, whipped up some fresh cream, and finished my concoction with a sprinkling of espresso powder and a festive candy cane. I served this along with some homemade croissants for a very festive Christmas breakfast.
Peppermint ice cream, either store-bought or homemade (recipe here)
- 1 recipe hot chocolate (recipes here: dairy free / regular)
- Fresh whipped cream
- Espresso powder (for garnish)
- Candy canes (for serving)
Make or buy peppermint ice cream.
Prepare hot chocolate according to recipe.
Whip cream until firm peaks form.
Scoop ice cream into teacups;
pour hot cocoa into cups, dividing evenly. Top each with a small dollop
of whipped cream. Dust with espresso powder and garnish with a candy cane, if desired.
Ever since I discovered Kevin and Amanda’s method for making homemade ice cream without a machine, I’ve been hooked. I’ve made Twix Fudge Swirl, Apple Pie, Coffee, and some knock-your-socks-off Peach Cobbler Ice Cream. Since I just made my croissant “how-to” (and am currently obsessed with making gifs), I decided I’d do a photo tutorial on how to make homemade ice cream, because everyone should know how incredibly easy and delicious homemade ice cream is!
This time, I made peppermint mocha ice cream.
Whip the heavy cream to stiff peaks…
Pour condensed milk into a separate bowl,
Add in some melted butter,
Some crushed candy canes,
And some chopped dark chocolate too.
Finish with 1 tablespoon instant coffee, 1/2 teaspoon peppermint extract, and 1 teaspoon vanilla.
Fold it all together…
Pop it in the freezer for a few hours…
Take it out and enjoy the creamiest, most delicious ice cream ever. Doesn’t that look good? The possibilities are endless!
Ever find yourself in the mood for a cupcake? A nice, rich, moist, chocolate cupcake? But you don’t have the time/ingredients/need for an entire batch of 12? I found myself in one of those moods, and I wanted a quick, no-mess, recipe that would give me two cupcakes, one for me, and one to share. And here it is! I topped these luscious chocolate-y cupcakes with a chocolate buttercream that had just a hint of coffee — because I believe there are few better flavor combinations than coffee and chocolate. I love the idea of making cupcakes in batches of two, as extra cupcakes are not the easiest thing to pop in my bag and share with friends (especially with all of that pretty icing!). So relax, and enjoy a batch of cupcakes just for you and someone special, and for once don’t worry about what you’ll do with the extras.
With love, Erica
Adapted from Manhattan Craft Room
Chocolate Cupcakes for Two
3 tablespoons flour
2 tablespoons sugar
1 1/2 teaspoons cocoa powder
1/8 teaspoon baking soda
2 tablespoons cold water
1 tablespoon vegetable oil
1/16 teaspoon vanilla
1 tablespoon chocolate chips (optional)
Preheat oven to 350 degrees. Whisk all the dry ingredients together in a small bowl. In a second small bowl or spouted measuring cup, combine the wet ingredients. Add the dry to the wet and stir till combined, whisking well. Add the chocolate chips (who doesn’t love extra chocolate?!). Bake for 18 minutes or until a tester comes out clean. Allow to cool before frosting.
Mocha Buttercream Frosting
*you may have a little bit of frosting leftover, as I like my cupcakes with a lot of icing!
- 1-3/4 cups confectioners’ sugar
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon instant coffee granules
- 1/4 cup butter
- 3 tablespoons dry milk
- 3/4 teaspoon vanilla extract
In a large bowl, cream butter until smooth, then gradually beat in sugar, cocoa, and coffee. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.