A few weeks ago, I posted about the Maple Chai that stole my heart. It is a great stand-in for the expensive versions found in coffee houses. In other words, I've had something very similar many times in multiple places. But this recipe - this recipe, my friends - is a beauty. It's unlike anything I've had. Anywhere.
And so, you know me. It gets posted!
If you are not a fan of chocolate or peppermint, you may not be interested in this one... at least, not as it is in its original state. But non-chocolate lovers everywhere, you really want to keep reading and be inspired to mix your own faves to satisfy your taste. The idea behind this concoction is ingenious - hot chocolate, with a scoop of ice cream plopped in the middle, topped with a dollop of whipped delight. There are so many different ways you could celebrate this combination... so many flavor ideas...
Luke and I absolutely loved this one, but then again, we are both okay with the idea of drinking a candy bar from a cup and washing it all down with a spoonful of ice cream.
Speaking of that, don't skimp on the ice cream. Make sure you add a generous amount to balance out the richness of the hot chocolate. Oh. And partake immediately. You want to experience the hot and cold all at the same time.
Before I go, just a tidbit of information so you'll sound smart at your next social gathering: Affogato in Italian means 'drowned.' But in the Green household? 'Yuu-uu-uum!'
Hot-Cocoa Affogato with Peppermint Ice Cream -
makes 8 servings
- 3 cups whole milk
- 1 cup chilled heavy cream, divided
- 1/3 cup sugar
- 1 large pinch kosher salt
- 1 vanilla bean, split lengthwise
- 5 oz. semisweet or bittersweet chocolate (I used a 60% cacao bar), chopped
- 1/3 cup unsweetened cocoa powder, loosely packed
- 1 1/2 tsp. espresso powder
- 2 pints peppermint or mint chip ice cream
saucepan. Scrape in seeds of vanilla bean; add bean.
~ Bring to a boil, stirring to dissolve sugar.
~ Add chocolate and cocoa powder; whisk until chocolate melts and mixture just comes to
~ Whisk remaining 1/2 cup cream and espresso in a small bowl until firm peaks form.
~ Remove vanilla bean from hot cocoa; discard.
~ Transfer cocoa to a blender and puree until thick and foamy, about 2 minutes. (I used a
hand immersion blender... so easy!)
~ Scoop ice cream into teacups; pour hot cocoa into cups, dividing evenly.
~ Top each with a small dollop of coffee whipped cream and garnish with small candy cane,
Tips and Tricks:
- You can make the cocoa a day ahead. Just let cool, cover and chill. Bring to a simmer before continuing.
- You can make the whipped cream 2 hours ahead. Cover and chill and rewhisk before using.
Recipe slightly adapted from Bon Appetit.