I decided to tweak the original Affogato version made with coffee by developing this masala chaï affogato instead, for all the ones who still want to enjoy themselves without having to drink it with coffee – because why not? Truth has to be said: I have to admit a bit shamefully that I’ve never tried a proper affogato until this year but I love coffee, and this recipe is clearly a way to make it more « desserty » and refreshing in summer, instead of going for the usual ice-cream for instance. I brought back a pack of masala chaï tea from Bali, which was so flavourful, that I thought it would be a waste to not try to also use it in a few desserts.
The association between the strong flavours of masala chaï and the sweetness of the vanilla ice-cream give a perfect balance, which remind somehow the taste of a milkshake. I also spontaneously decided to add some cacao nibs to top this masala chaï affogato in order to add a crunchy touch to the dessert. If you feel like it, you can also go for caramelized peanut chunks, crushed cashew nuts, etc…
For more frozen recipes:
Grapefruit curd basil ice-cream
- 500ml water
- 2tsp masala chaï tea
- 1 vanilla ice-cream pot
- Optional: cacao nibs or caramelized peanut chunks
- 1. Bring water to a slight boil. Remove from the stove, then add masala chaï and infuse for about 5min.
- 2. In the meantime, add one or two - for the hungry ones - scoops of vanilla ice-cream in each glass. When the masala chaï tea is ready, filter and pour in the glasses, directly on the ice-cream. You can also sprinkle cacao nibs or caramelized peanut brittles on each portion for a crunchy touch. Serve immediately.