Hello from Minneapolis! I’m in town with King Arthur Flour’s Bake For Good Tour. Yesterday, Susan taught us how to bake yeasted bread and pies (my first pie ever!) in the culinary classrooms at the art institute. The scales and measuring cups reminded me of my college chemistry classes. This time, though, I got to taste our experiments at the end of the day. Needless to say that I paid a lot more attention yesterday.
Today we will be serving a full meal (along with our bread and pie) to families at the Family Service Center. Most of the food that I prepare is only shared over the world wide web, so I’m very much looking forward to serving food in real time this afternoon.
This chai tea affogato would be a really fun dessert to share with your loved ones. The concept came to me a few weeks ago while answering emails at a local coffee shop recently. I ordered a chai tea latte upon arrival and quickly thereafter requested an affogato (because how often do you see affogatos on coffee shop menus?).
Traditional Italian affogato is espresso poured over a small scoop of vanilla ice cream. I was thunderstruck by the combination of super strong, hot coffee poured over creamy, cold ice cream. It’s as delightful as a hot fudge sundae, but not so decadent that it leaves you with a stomachache.
I went to the trouble of making my favorite honey-sweetened coconut milk ice cream for my affogatos, but I won’t blink twice if you pour strong tea over your favorite vanilla ice cream. Dessert is ready.
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