Any true New Yorker eats ice cream year round – have you seen the insane amount of delicious artisanal shops around this city?! – and eating it at home is absolutely no different. In fact, I purposely don’t keep ice cream in my freezer because I know I’ll eat it.
I know, I know. That entire preceding paragraph was entirely nonsensical in a bevy of ways. Let us count them…
There are very few ways I take coffee – I’ve documented them well in my social media accounts – but caffeine and I are not friends. That caffeine buzz gives me the shakes times 1,000! It ain’t a pretty picture. However, at times, we can be cordial.
Every now and then, I do enjoy a dazzling affogato, espresso poured over vanilla ice cream, for the layman. The shock of the hot drink marries well with the smooth, cold, creamy ice cream below it.
I say, if you’re going to go hard, go all of the way. I’m a seeker of new flavor combinations, and I felt inspired to make this twist on affogato when I laid my eyes upon a bottle of Merquén Infused Maple Syrup from Runamok Maple. Merquén, a smoked chili pepper native to Chile, is delicious in this blend, the smoke hitting your mouth first before the slow heat files in.
This is definitely a nice treat at the end of a long day. Hell, this might even make its way to your holiday dessert table if you’re feeling unique and adventurous!
– – – –
Smoked Chili Maple Affogato
– 1 pint vanilla ice cream or gelato; you’ll only need 3 scoops!
– 2 ounces hot espresso or dark roast coffee
– 2 teaspoons Merquén-Infused Maple Syrup
Before We Get Started…
– If you can’t get this specific maple syrup, add a small dash of chili powder of choice to 2 teaspoons maple syrup. Taste before adding to espresso!
– Chill serving bowls before adding ice cream, if you prefer! I highly suggest it.
– If you do not prefer to make your own espresso or coffee, do what I did: go to the cafe around the corner and buy one. Ha! Shortcuts are your friend, y’all. (Thank you, Darling Coffee!)
1.) Place one scoop of ice cream into three shallow serving bowls.
2.) Make espresso or coffee or buy your own. (Please see Before We Get Started…) Add in maple syrup. Mix thoroughly.
3.) Slowly pour (roughly; eyeball it!) .75 oz of espresso / maple syrup mixture over each scoop of ice cream. Drizzle with a little more of that maple syrup, if preferred! Enjoy immediately!