For my birthday last week, the Honey gave me an espresso machine. In addition to daily, homemade lattes and cappuccinos each morning, I was inspired to use our fresh espresso to make this seasonal, minty take on the classic Italian dessert: Affogato.
Affogato takes its name from the Italian word for “drowned,” and traditionally consists of hot espresso poured over vanilla ice cream. In this wintery version, peppermint ice cream is smothered in rich, hot espresso, and adorned with sweet, minty flakes of candy cane for an easy and elegant dessert.
1 pint peppermint ice cream
8 tbsp (4 shots) freshly-brewed espresso
1 candy cane, crushed
1. Divide the ice cream evenly among four glasses or small dessert bowls. Slowly pour the hot espresso over the ice cream. Sprinkle with the candy cane pieces and serve immediately.