Gingerbread Affogato

Total Time:
29 min
Prep:
4 min
Inactive:
20 min
Cook:
5 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Syrup:
  • 1 cup water
  • 1 1/2 cups sugar
  • 1 -inch piece fresh ginger, thinly sliced
  • 2 cinnamon sticks
  • 3 whole cloves
  • Espresso:
  • 1/2 cup boiling water
  • 1 tablespoon instant espresso powder
  • 1 to 2 tablespoons hazelnut liqueur (recommended: Frangelico), optional
  • 1 pint vanilla gelato or ice cream
Directions
Watch how to make this recipe.
  • For the syrup: In a small saucepan, combine the water, sugar, ginger, cinnamon, and cloves over medium heat. Bring to a boil, reduce the heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Take the pan off the heat and allow the syrup to cool, about 20 minutes. Remove the ginger, cinnamon, and cloves and discard.

  • For the espresso: In a 1-cup glass measuring cup, whisk together the boiling water, espresso powder, and liqueur, if using, until the powder is dissolved.

  • Scoop the gelato into 4 dessert bowls or glasses. Pour 1/4 cup of the syrup and 2 tablespoons espresso over each. Serve immediately.


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    This recipe is featured in:

    The Best Christmas Recipes