Affogato with Chuck's Coffee Cigars

This classic Italian way of serving coffee and ice cream is made even more decadent with Chuck's coffee cigars.
  • Level: Intermediate
  • Total: 40 min
  • Prep: 25 min
  • Inactive: 5 min
  • Cook: 10 min
  • Yield: 4 servings
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Ingredients

For the affogato:

Vanilla ice cream

1/2 cup of strong espresso

For the coffee cigars:

1/4 cup butter

1/4 cup sugar

1/4 cup maple syrup

2 tablespoons espresso

Juice of 1/2 a lemon

1/3 cup flour

2 tablespoons crushed hazelnuts

For the garnish:

Zest and juice of 1 lemon

Sugar

Directions

  1. Preheat the oven to 350 degrees F. For the cigars: In a stockpot, melt the butter, sugar, maple syrup, espresso, and lemon juice. Bring to a boil, then add the flour and cook for about 1 minute, stirring constantly with a wooden spoon, until it thickens slightly. Remove from the heat. 
  2. Drop a teaspoon-size amount of batter on a parchment paper-lined baking sheet. Spread thinly with the back of a spoon or a palette knife into a circular size shape. Sprinkle with hazelnuts. Repeat until all the batter has been used. Bake in the oven until slightly golden brown, for about 8 minutes. Remove and let cool only slightly until you can handle them, about 5 minutes. Carefully roll them into a cigar shape using the handle of a wooden spoon to guide you, if necessary. If you see they are hardening too quickly, you can put them back in the oven for a minute or two to re-soften and continue rolling. Set aside. 
  3. For serving: Rim the edges of the espresso cups with lemon juice and then lightly dip the cup in sugar. Add a shot of espresso coffee. Garnish with a scoop of ice cream and lemon zest. Serve the coffee cigars on the side.
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