Pistachio Affogato: The Perfect Afternoon Treat
Move over Happy Hour, there is a new treat for afternoons in the garden.
- 1 scoop Pistachio Ice Cream (gelato, vegan—it’s all delicious)
- 1 teaspoon unsalted, roasted pistachios (without shell)
- 1 cup Single Espresso coffee (∼ 40 ml)
Prepare a real Italian Espresso coffee, either with a moka pot or with an espresso machine.
Begin by roughly chopping roasted, unsalted pistachios with a knife and setting them aside. Next, scoop some Pistachio Ice Cream into a small bowl or double old-fashioned glass (tempered) and pour hot coffee over it. Finally, garnish with the chopped pistachios and serve immediately.
Some foods are sacred, like Italian desserts. While simple and easy, being intentional about ingredients is the best way to add ceremony to preparation. The creamy and buttery pistachio gelato, paired with full-bodied, robust Italian espresso, turns this simplistic bowl into a moment to savor.
The genius of this pistachio ice cream with espresso is that it takes no more than 5 minutes to prepare, making it an impressive dessert without the need for an overcomplicated recipe. The decadence lies in how it's prepared and enjoyed. I'm a big fan of turning everyday routines into occasions—because life is for living, so have your scoop and eat it too.
PREPARED WITH OUR CANTINA GLASSES & RAYA STACKING BOWLS
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