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
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
- 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.
- 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.
- 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.
