Affogato is described as an Italian liqueur – ice cream topped with coffee. I have made a couple of changes to the traditional recipe and created a Jamaican affogato. Two mounds of caramel swirl ice cream topped with spiced and spiked coffee. It is delicious.
I used Sinful Delight coffee for this tasty treat. This coffee has so much character and is described as having “island flavors”. These flavors are Jamaican rum, macadamia nuts and coconut. If, like my niece, Jasmine, you’re a lover of milder blends of coffee, this one is for you. Sinful Delight makes a great latte or mocha, it is also the ideal coffee to use in a Jamaican affogato.
As I mentioned, I spiced and spiked the coffee, but not too much, as I didn’t want to drown out the character of the coffee. Instead of creating cups of coffee in a french press as I usually do, I mixed together, water, cinnamon sticks, allspice berries, brown sugar, and of course, coffee. This combination is also a delight. I drank some of it with a touch of cream and it made me do my happy dance.
To create a Jamaican affogato, you do the following. Place two scoops of ice cream in a sundae bowl or glass, add some Jamaican rum to the spiced coffee while it is very warm, and then pour that coffee on top of the ice cream and serve immediately.
For this recipe I recommend you choose an ice cream swirled with caramel, such as dulce de leche or vanilla caramel swirl ice cream.
As you can see from the pic above, the ingredients begin to combine immediately. You will need a spoon, but you can also sip gaily from your sundae glass. Either process will make you and your guests very happy, let me tell you.
If you’re thinking – I can serve this as a dessert – well you’re right, you can. I almost always do, particularly after a heavy meal. It will reinstate that pep in your step and lift that sluggishness you often get after a gastronomic event. Instead of a simple coffee after dinner a Jamaican affogato would be a nice treat.
You’ve got to give this recipe a try, it is as good as it is simple.