Affogato Al Caffe
Affogato Al Caffe

Affogato Al Caffe

This coffee based drink-come-dessert is highly delicious and oh-so-easy to make. Serve with a crisp biscuit, and customise with your favourite liqueur, if you wish.

YIELDS

4

PREPARATION

5 MINS

COOKING

NONE

INGREDIENTS

  • 8 small balls of vanilla or chocolate ice cream
  • 4 small cups of very hot, freshly made espresso coffee
  • Tate & Lyle Demerara Sugar (to taste)

HOW TO MAKE THIS RECIPE

  1. Make sure that the ice cream is very hard for this, so that it does not melt as soon as the hot coffee is added.
  2. Divide the ice cream between 4 small coffee cups or heatproof glasses, then pour over the espresso, sprinkle on some Tate & Lyle Demerara Sugar, to taste and serve straightaway.

Coffee with a twist!

If you fancy changing up your coffee, why not try our beverage syrups? Hazelnut or Caramel goes great with this recipe!

CHEF'S TIP

For a vegan-friendly twist, try changing up your ice cream to soya- or coconut-based!