Upon the suggestion of my dad, I tried something new.
Take a pot of espresso, freshly brewed. Pour over ice cream. Indulge.
Affogato is the Italian word for “drowned,” and this is what this dessert is called. Simply splash your espresso over ice cream and that’s it.
It’s my third time to try affogato the way Italians do it (Starbucks does it wrong). See above. Only this time I have discovered an excellent ice cream flavor for the bitter dark espresso to go with.
The first time, I tried it with mango ice cream, resulting in the weirdest thing ever. About a month ago I was able to do it with vanilla ice cream, which is the way it was supposed to be done. Nothing short of superb.
Imagine that solid frozen sweetness swimming in a witch’s brew of bitter darkness. Fantastic.
Today I tried it with butterscotch and caramel ice cream. Even better. The heat melted the butterscotch chunks into a gooey mess, while the espresso and the ice cream mingled and produced a sweet soup with some spots of bitter. Very, very good.
With deep, dark sweetness,
Your Black Lion