Sunday, March 25, 2012

Affogato Mocha

Friends, I had such good intentions.  I knew I would be able to spend some time in here today, and I had so very many things up my sleeve that I have been dying to share.  The wisteria, for one, which spent the better part of the past eight days transforming my yard into a brilliant purple wonderland, and of which I took something like twelve bazillion photographs.  And then there was the pimento cheese recipe that I obtained from Southern Soul BBQ and which I whipped up yesterday and greedily scarfed down for lunch today, piled high atop toasted ciabatta from my favorite local bakery.

Quite seriously, the most perfect pimento cheese recipe and one which I have not been able to stop thinking about since I first fell in love with it at a wedding last month.  Really, I promise to be back here soon with this recipe.  It would be rude to keep it to myself.

Oh, and those roasted sweet potato wedges from last night, all charred and smoky, crispy on the outside, creamy and velvety smooth on the inside; and the date-nut truffles that use neither sugar nor butter and which are simply the most wonderful little bites of healthy decadence...

But then I made a fatal mistake.  I was fooling around on Pinterest (because it is Sunday afternoon and I can waste all the time I want), and I typed 'coffee ice cream' into the search box (silly me) which yielded a recipe for Affogato Mocha.  I am sure it will come as no surprise that, without thinking twice, I put down the computer and went straight to the kitchen (mistake #3, if anyone is still keeping score).

Affogato Mocha, you see, is a very simple and elegant little dessert made up of ice cream drowned in espresso - sort of like a milkshake, only not blended, and much more glorious.  There are countless variations, many of which call for chocolate ice cream or gelato, but it is no secret that I find coffee to be the greatest flavor known to man.

I had coffee ice cream in my freezer, coffee liqueur in the pantry, a tiny container of grated dark chocolate in the refrigerator, and a French Press just waiting to be filled with double-strength coffee.  It was fate.  I would have been mad to resist.

Within minutes, the adults in the house were in a state of bliss, slurping up the last drops of this luscious and sinful easy little dessert.  I would have been remiss to not run straight here to share it with you.  Cheers.



  • 2 scoops coffee ice cream
  • 4 Tbs espresso or double-strength brewed coffee (still hot)
  • 2 to 4 Tbs coffee liqueur 
  • 2 Tbs grated dark chocolate
  1. Place one scoop of ice cream in each of two small bowls.
  2. Pour 2 Tbs espresso over each scoop of ice cream.
  3. Pour 1 to 2 Tbs coffee liqueur over each scoop.
  4. Top each bowl with 1 Tbs grated dark chocolate.
  5. Serve immediately.


Kelly said...

I love reading your blog and all the great recipe ideas. I am really trying hard to eat healthy whole foods - with a vegetarian slant. It is a challenge since I don't particularly care for cooking - but am making every effort. Can you share your thoughts regarding olive oil? At the store there are several price points for olive oil - the higher end running $20 for a bottle. When buying olive oil do you think it is worth putting your frugal self aside to shell out money for the higher quality stuff? I've also read that you should purchase the smallest size so it doesn't go rancid on you.

Sarah Beam said...

Kelly, I have never had olive oil go rancid on me (and I live in the humid, hot South), so I wouldn't get too hung up on that. I almost always buy the least expensive, largest container of extra-virgin olive oil at the store. I use so much of it, and it is simply so expensive that I just chosoe the most frugal route when it comes to that particular item. Also, olives are not the most pesticide-ridden crop out there, so I don't worry about buying organic in this case. It is true that the higher-quality olive oil tastes better, but since I rarely drink the stuff straight up, the difference in flavor would be lost amongst the other flavors in the finished dish.

Also, if you have any concerns about rancidity, you may want to buy the largest container (for lower cost-per-ounce), and keep the large container in a dark cupboard or pantry, using it to refill a smaller container that is kept out for use by the stove.