- Cooking Time:
- Servings: 4
- Preparation Time: 20-30min
BackstoryMichele and I are still in steamy Chicago, where the temperature is about 95, but the humidity makes it feel more like the sun. Man, could I go for an iced coffee right about now. I’ve been interested in trying this cold-brewed coffee technique for a while, but it was this lovely post on An Edible Mosaic that moved me into action.
Of course, the glamor shot (formally referred to as the “money shot”) is of an Affogato – the ultra-simple, Italian coffee dessert – but the real star here is the amazingly easy iced coffee concentrate recipe.
Apparently, since the flavors are extracted without heat, the results are a smoother, less acidic, less bitter product, which supposedly offers a purer coffee experience. All I know is that it made the best tasting iced coffee I’ve ever had. This would’ve been a complete success just for that fact alone, but that it also made possible this incredibly refreshing affogato, puts it way over the top.
You can use the coffee concentrate straight on ice cream or gelato, or dilute it with an equal part water for iced coffee. Of course, the purists will tell you that affogato is made with hot espresso, but the cold coffee works really well. The ice cream melted more slowly, and seemed to be even creamier than the standard technique.
Anyway, this only takes about five minutes to make, there are no special tools or equipment needed, and one taste is all you’ll need to become a believer like me. I hope you give this a try soon…while it’s still hot. Enjoy!
- 1/3 cup heavy cream
- 1/2 cup boiling water
- 1 tablespoon instant espresso powder or Espresso
- 1 pint vanilla gelato or ice cream
- Beat the cream until stiff peaks form.
- Cover and refrigerate.
- Stir the espresso powder into the boiling water until dissolved
- Place one scoop of gelato into 4 tall glasses or large coffee mugs.
- Pour 2 TB hot espresso over each.
- Top each with a dollop of whipped cream.
- Serve immediately.