Exact quantities, then the method.
Chai affogato swaps the espresso of the Italian original for a shot of strong chai, which works better than you might think, since a good chai is bold and spiced enough to stand up to a scoop of vanilla ice cream the way Coffee does. Brew two Teapigs Chai temples down hard, then pour the hot concentrate straight over the ice cream at the table.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Chai Affogato recipe. Canonical: https://teas.co.uk/recipes/chai-tea/chai-affogato/
The hot tea melts the top of the scoop into a spiced cream while the middle stays firm, so you get both textures in the same glass. Chill the glasses first to buy yourself a few seconds, and eat it straight away, before it turns to soup.
You'll need
- 2 Teapigs Chai tea temples
- 100ml freshly drawn water, brought to a true rolling boil
- 2 generous scoops of best-quality vanilla ice cream (one scoop per dessert glass)
- 1 small square of dark chocolate, for the final grating
- A small grating of fresh whole nutmeg, to finish
- 2 small biscotti or amaretti Biscuits, to serve on the side
- 2 small dessert glasses or coupes, chilled in the freezer for 10 minutes before serving
Method
- Drop the 2 Teapigs Chai tea temples into a small heatproof jug and pour over the 100ml of rolling-boiling water. Cover with a small saucer and steep for eight full minutes for a very strong concentrate.
- After eight minutes, lift the tea temples from the jug, do not press, and discard. The concentrate should be very dark and intensely chai-spiced.
- Take the two chilled dessert glasses from the freezer and place on the worktop. The chilled glass slows the ice-cream melt for the first few seconds, which gives you time to bring the dessert to the table before everything becomes liquid.
- Place one generous scoop of best-quality vanilla ice cream in each chilled glass. The scoop should sit at about three-quarters of the height of the glass with the rounded top visible.
- Working quickly and bringing the glasses to the table as you pour, divide the hot concentrate evenly over the two scoops of ice cream (about 50ml per glass). Pour around the scoop rather than directly into the centre, so the hot liquid runs down the sides.
- Hold the small square of dark chocolate over each glass and grate three or four passes of fine chocolate shavings across the top of the melting ice cream.
- Grate a small amount of fresh nutmeg over each glass and place a small biscotti or amaretti biscuit on each saucer.
- Serve immediately with small dessert spoons. The dish is at its best in the first three minutes; eat from the outside in, working through the melted layer of cream-and-chai first, then through the centre scoop that still holds its shape.
The tea it is made with, and what to make next.
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Brewed with: Teapigs Chai, 15 Tea Bags 52.5g
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