Chocolate over vanilla ice cream is about the most natural pudding there is, and this is a quick, caffeine-free take on it. The chocolate flake Rooibos is steeped strong in a little milk with an extra spoon of Cocoa, then poured warm over cold vanilla so it sets into a loose chocolate sauce where the two meet.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Chocolate Flake Affogato recipe. Canonical: https://teas.co.uk/recipes/rooibos/chocolate-flake-affogato/
A fine grating of dark chocolate over the top finishes it. It takes minutes and tastes like a much fancier thing than it is.
You'll need
- 1 pyramid tea bag of Teapigs Chocolate Flake
- 80ml hot whole milk (heated to 80C)
- 2 small scoops of good vanilla ice cream
- 1 teaspoon dark cocoa powder
- 5g dark chocolate, for fine grating
- 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 chocolate milk.
- Heat the 80ml of milk in a small pan until steaming but not boiling.
- Off the heat, drop in the pyramid bag and whisk in the cocoa powder, then cover and steep for six minutes.
- Lift out the bag and whisk until the cocoa is smooth.
- Scoop the vanilla ice cream into the chilled glass.
- Pour the warm chocolate milk slowly over the top so it pools.
- Grate a little dark chocolate over the surface and eat straight away.
- Tip: sieve the cocoa in if it clumps, or it can leave a few bitter grains.
Want the background, not just the brew?
Brewed with: Teapigs Chocolate Flake, 15 Tea Bags 37.5g
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