I’m inspired to create my own version of Mocha cream affogato using my underutilized coffee machine.
“A mocha cream affogato is made by combining espresso, vanilla or coffee gelato, and chocolate. To prepare it, layer ice cream in a cup, add hot espresso and chocolate syrup, and finish with whipped cream. An alcoholic version involves adding a shot of liqueur like Frangelico, Amaretto, or Kahlúa to a glass of vanilla gelato topped with espresso.”
“Yes, absolutely! Adding brandy, such as Hennessy, to a mocha cream affogato enhances the dessert by blending rich chocolate, creamy dairy, and bold espresso with the warm notes of brandy, making it a sophisticated treat.”
“Traditional affogatos consist of espresso and ice cream/gelato, but when making an alcoholic affogato, adding milk is common. Options include milk, cream, or dairy-based liqueurs like Baileys to balance the espresso and improve the creamy texture.”
Here’s my experiment alcohol affogato with my own garnish. Let’s make boozy drink!!!
Ingredients
1-2 scoops high-quality vanilla ice cream
30 ml freshly brewed coffee
15 ml Baileys Original Irish Cream (Liqueur)
15 ml Hennessy brandy
1 Tbs dark chocolate chips
Garnish
colourful sprinkles
oreo crumbs
10-20 ml milk
Method
In a small microwave safe bowl add dark chocolate chips. Microwave 10 seconds and do a stir or two at interval until slightly melted. Next in a saucepan over very low heat, gently warm Hennessy brandy and add slightly melted chocolate chips. Stir continuously until it’s smooth and warm, but do not boil the alcohol. Remove from hob, now add in Baileys Original Irish Cream, stir to mixed well.
Turn on the steam wand briefly to clear any condensed water, then turn it off. Wear a glove. Place the tip of the steam wand just below the surface of the milk, slightly off-center. Turn the steam on full. Lower your pitcher slightly until you hear a gentle, paper-tearing sound (this indicates air is being pulled in). Do this for about 5-10 seconds.
Place a generous scoop of vanilla ice cream into a heat-proof glass. Gently pour the hot, freshly brewed coffee over the ice cream so it melts slightly. Follow immediately by pouring the warm, melted chocolate brandy liqueur mixture over the top.
Back to frother
Raise the pitcher slightly to submerge the wand. Tilt the jug to create a swirling whirlpool. This breaks down large bubbles into silky microfoam. Once the pitcher becomes uncomfortably hot to hold (about 60°C to 65°C), turn off the steam. Immediately wipe the wand with a damp cloth and purge it again.
Gently tap the bottom of the pitcher on the counter to pop any large surface bubbles. Swirl the milk continuously in pitcher to blend the foam and milk into a glossy texture. Frothed milk deflates quickly, so pour it into your alcohol affogato without delay.
Garnish the top with colourful sprinkles and oreo crumbs. Enjoy a little boozy to keep warm!!!
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