Exact quantities, then the method.
An affogato is usually espresso poured over ice cream, but warm ginger milk does the job beautifully and is far gentler of an evening. The heat melts the edges of the ice cream into a loose ginger sauce while the middle stays firm and cold.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Sweet Ginger Tea Affogato recipe. Canonical: https://teas.co.uk/recipes/ginger-tea/sweet-ginger-tea-affogato/
Ginger and vanilla are made for each other, so reach for a good vanilla ice cream and do not rush it; eat it as it collapses. Steeping the bag in just a splash of milk keeps the ginger strong enough to stand up to the cream.
You'll need
- 1 pyramid tea bag of Teapigs Sweet Ginger
- 80ml hot whole milk (heated to 80C)
- 2 small scoops of good vanilla ice cream
- 1 small 200ml glass, chilled
- 1 small saucepan
- 1 small balloon whisk
- 1 long spoon, for eating
Method
- Chill a small glass while you make the ginger milk.
- Heat the 80ml of milk in a small pan until steaming but not boiling.
- Off the heat, drop in the pyramid bag, cover and steep for six minutes; in this little milk it turns properly gingery.
- Lift out the bag and give the milk a quick whisk.
- Scoop the vanilla ice cream into the chilled glass.
- Pour the warm ginger milk slowly over the top so it pools around the ice cream.
- Eat straight away with a long spoon, while it is half warm and half cold.
- Tip: a good vanilla ice cream makes this; the cheap stuff melts too fast and tastes of little.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Teapigs Sweet Ginger, 15 Tea Bags, 37.5g
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