Chocolate and Mint Affogato

teas.co.uk · 10 min · Serves 2

You'll need

• 2 Teapigs Chocolate and Mint tea temples
• 100ml freshly drawn water (used at 95C, off boil and stood 30 seconds)
• 2 generous scoops of best quality vanilla ice cream (one scoop per dessert glass)
• 1 small square of dark chocolate, for the final grating
• 2 small fresh mint sprigs, to garnish
• 2 small biscotti or amaretti biscuits, to serve on the side (optional)
• 2 small dessert glasses or coupes, chilled in the freezer for 10 minutes before serving

Method

1. Boil the kettle, then let it stand thirty seconds to drop to 95C (a full boil would scald the peppermint).
2. Put the two tea temples in a small heatproof jug, pour the water over and cover with a saucer.
3. Steep for a full eight minutes for a very strong concentrate; it needs the depth because the cold ice cream will dilute it on contact.
4. Take the chilled glasses from the freezer. The cold glass slows the melt for a few seconds, giving you time to get to the table.
5. Put a generous scoop of good vanilla ice cream in each glass, sitting about three quarters up the glass.
6. Lift the tea temples from the concentrate without pressing them, and discard. It should be very dark and fragrant.
7. Working quickly, pour about 50ml of the hot concentrate around each scoop, letting it run down the sides rather than straight onto the top.
8. Grate a few fine shavings of dark chocolate over each.
9. Tuck a mint sprig into each glass and add a biscotti or amaretti to the saucer.
10. Serve at once with small spoons, eating from the outside in through the melted layer first, then the scoop that still holds in the middle.

Recipe: https://teas.co.uk/recipes/mint tea/chocolate and mint affogato/