Chipotle Affogato
waiting for the ice cream to melt is the hardest part of this recipe.
Not much can beat an espresso after a delicious meal, unless of course you add a bit of booze to it. And ice cream. And chocolate.
This quick dessert is perfect for so many reasons— the cherry almond liqueur and quick shot of caffeine, that small taste of sweet, and a tiny bit of heat all wrapped up together. The only downside of this treat is it’s size, which just might send you back for another. —CFG
Ingredients:
(Note: This recipe is for two and is made pulling a double shot of espresso.)
2 shots of espresso
2 small scoops of vanilla ice cream
2 splashes of Disaronno liqueur (~1/4 shot divided)
chipotle dark chocolate OR other chilli-based dark chocolate
fine grater
2 espresso cups
Directions:
Warm 2 espresso cups by filling with hot water and letting rest for 1 minutes. Pour out the hot water and dry.
Scoop 2 small ice cream scoops of vanilla ice cream and place one each into the warmed espresso cups.
Splash a small amounts of almond liqueur (~1/4 shot divided) over the ice cream.
Pull a double shot of espresso and pour one shot over each ice cream serving.
Using a fine grater, grate the chipotle dark chocolate over the top of the coffee.
Serve and enjoy!
Note: You can also sprinkle a small pinch of cayenne or chilli pepper flakes to take up the heat factor one more notch.
