A rich, Italian-inspired dessert drink featuring Lancaster County Coffee’s Chocolate Raspberry blend and creamy chocolate ice cream. Perfect for hot summer nights or as an after-dinner treat!
1 shot (about ¼ cup) hot brewed Chocolate Raspberry coffee from Lancaster County Coffee (use espresso or strong brew method)
Optional toppings: shaved chocolate, fresh raspberries, or a light dusting of cocoa powder
Instructions:
Chill Your Dish: Place your serving glass, small bowl, or espresso cup in the freezer for at least 15 minutes. A cold dish helps keep your affogato from melting too fast and adds a nice contrast to the hot espresso.
Brew Your Coffee: Brew a strong shot (or ¼ cup) of Chocolate Raspberry coffee. If you have an espresso machine, pull a shot using fine grounds. If not, use a French press or drip method with double-strength coffee. The goal is to get a bold, rich flavor that pairs beautifully with the ice cream.
Scoop the Ice Cream: Place one generous scoop of chocolate ice cream into the chilled dish.
Pour & Watch the Magic: Immediately pour the hot Chocolate Raspberry coffee over the ice cream. The heat will start to melt the ice cream slightly, creating a creamy, dreamy blend of flavors.
Garnish (If You’d Like): Top with a few fresh raspberries, a sprinkle of shaved chocolate, or a pinch of cocoa powder for extra flair.
Serve & Savor: Serve immediately with a small spoon. Eat, sip, and enjoy that perfect blend of hot and cold, bitter and sweet!
Tip: Hosting a dinner party? Prep the cups ahead of time in the freezer and wow your guests with this super simple, ultra-sophisticated dessert in under 2 minutes.
