This recipe first appeared in New Zealand Woman’s Weekly.
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Ingredients
Method
1.Make the coffee in a plunger or jug with the espresso and boiling water. Let steep for 5-7 minutes to produce a strong brew.
2.When ready to serve, scoop the vanilla ice cream into glasses and take to the table along with the brewed hot coffee. Pour the coffee over the ice cream and serve.
Nici prefers her affogato unfussed with but feel free to top with a pinch of cinnamon, a sprinkle of grated dark chocolate or even a few biscuit crumbs for texture.
Note