Ohhhh, this drink. This drink is my latest obsession. I made it for my very good friend Bev who is having twins. Two babies! Today, a bunch of bloggers are throwing her a virtual baby shower. We wish we could all go to Bev’s house and touch her belly and pet her beautiful face, but instead, we gather on the internet and bake in her honor.
I made Bev this gulp-able affogato drink. Affogato is essentially a hot drink poured over a cold thing, typically espresso over vanilla gelato. Regular affogato is fantastic, but I felt like we could do better for Bev.
What we have here for Bev+2 is homemade peppermint ice cream (a small batch, of course), and rich hot chocolate with a shot of espresso poured in. It’s like a mocha from Starbucks with a big scoop of peppermint ice cream on top. We just one-upped Starbucks.
Bev: I love ya. To the moon and back. I maintain my opinion that your gorgeous face, beautiful smile and overflowing talent should be in the movies. You make me laugh more than all of the episodes of Saturday Night Live put together. I’m so incredibly happy that you are bringing TWO babies into this world. You and Aaron should have 100 babies, because we need more people like you two in this world. And when Natalie and Will are teenagers and complaining about you not being fair, I will tell them about this one time in downtown Nashville….
Peppermint Mocha Affogato
Yields: 2 drinks
Ingredients
For the peppermint ice cream:
- 3/4 cup heavy cream
- 1 1/2 cups milk (whole is best)
- 2 large egg yolks
- 1/2 cup granulated sugar
- 1/2 teaspoon peppermint extract
- 1 drop red food coloring (optional)
For the espresso hot cocoa:
- 1/4 cup unsweetened cocoa powder
- 1/4 cup powdered sugar
- 2 cups milk (any type)
- 1/2 teaspoon vanilla
- 2 shots of espresso (or 2 teaspoons instant espresso powder)
Instructions
- First, make the ice cream. Make sure the bowl of your ice cream maker is frozen solid at least overnight.
- In a medium saucepan, heat the heavy cream and milk over low heat. In a separate bowl, whisk together the egg yolks and granulated sugar. Whisk very well for about 2 minutes, until the mixture thickens, becomes pale yellow, and falls off the whisk in ribbons. Next, slowly pour in the warm heavy cream and milk mixture, whisking constantly. Pour the entire mixture back into the saucepan. Cook until the mixture thickens and coats the back of a wooden spoon, about 5-7 minutes over low heat. Stir constantly with a wooden spoon.
- When the mixture has thickened, remove from the heat and stir in the peppermint extract and red food coloring, if desired. Cover and chill in the fridge at least 4-6 hours.
- Pour the custard into the ice cream machine and churn and make the ice cream according to your ice cream maker's instruction manual. Freeze solid for at least 4 hours after churning. You can make the ice cream 1 week in advance.
- When ready to serve, make the espresso hot cocoa. In a small saucepan, combine the cocoa powder and powdered sugar. Whisk together, and slowly pour in the milk while whisking constantly. Turn the heat to medium and cook until steaming. Remove from heat, and stir in the vanilla and espresso. (If using the espresso powder instead, stir it in with the cocoa powder).
- To serve, scoop peppermint ice cream into serving dish. Pour hot cocoa on top. Serve immediately.
