This recipe first appeared inNew Zealand Woman's Weekly.
Easy affogato
Scoops of vanilla ice cream are “drowned” in strong roasted espresso coffee in Nici Wickes' version of this Italian favourite. The hot-cold combination is deliriously good
- 10 mins cooking
- Serves 6
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Ingredients
- 8 heaped tbsp espresso
- 2杯开水
- 6 scoops vanilla ice cream
- 6 small glasses or cups
Method
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1Make the coffee in a plunger or jug with the espresso and boiling water. Let steep for 5-7 minutes to produce a strong brew.
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2When ready to serve, scoop the vanilla ice cream into glasses and take to the table along with the brewed hot coffee. Pour the coffee over the ice cream and serve.
Notes
Nici prefers her affogato unfussed with but feel free to top with a pinch of cinnamon, a sprinkle of grated dark chocolate or even a few biscuit crumbs for texture.
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