As I’m continuing to heal and finally kick this respiratory infection, I find myself gravitating towards easy, comfort foods and drinks.
One of my favorite coffee beverages is Affogato, which is traditionally a shot of espresso poured over a scoop of ice cream or gelato.
Of course being dairy free makes that a tad more difficult. I have tried making vanilla ice cream with a cashew base…which is delicious. But when you pour your piping hot espresso over it, it melts down and minuscule chunks of nuts accumulate at the bottom of your cup…which is not delicious. Or even appetizing. So that’s a no go. Don’t do that.
What is a really nice creamy alternative is no other than the coconut whipped cream… which we’ve already made and keep stored in our fridge at all times. Remember him? See here.
Since we have a mason jar in the refrigerator already cold, firmed up and ready to go, we simply scoop an ice cream scooper full or about 2 Ts into a mug and then pour freshly made espresso right on top. Nothing else needed.
I cannot tell you why, but everything is better this way. Italians know. It’s smooth and creamy. The coffee stays hot. It’s sweetened just enough. It’s down right decadent.
Best of all, it takes about 1.5 minutes. And it goes really well with HGTV Dream House Reveal, while under a blanket on the couch in front of the fire.