Exact quantities, then the method.
An affogato pours a strong, concentrated shot of Costa Intense Dark Roast over cold vanilla ice cream. The hot Coffee melts the edges into the cup, so the first spoonful is hot and bitter and the last is cold and sweet. A proper Italian-style pudding from the storecupboard.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Dark Roast Coffee Affogato recipe. Canonical: https://teas.co.uk/recipes/coffee/dark-roast-coffee-affogato/
You'll need
- 2 heaped teaspoons of Costa Intense Dark Roast Coffee
- 50ml just-boiled water, cooled for a minute
- 2 scoops of good vanilla ice cream
- 1 small glass or bowl, chilled
- Grated dark chocolate, to finish (optional)
Method
- Chill the glass or bowl, then scoop the two scoops of vanilla ice cream into it.
- Spoon the coffee granules into a small jug or cup.
- Pour the just-boiled water over the granules and stir for ten seconds to make a strong, concentrated shot.
- Pour the hot coffee slowly over the ice cream so it starts to melt at the edges.
- Grate a little dark chocolate over the top if you like, and serve at once with a small spoon.
- Double the coffee granules and halve the water for espresso strength; a weak pour over ice cream tastes watery, not intense.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Costa Intense Dark Roast Coffee, 100g
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