Hot-Cocoa Affogato with Peppermint Ice Cream
Hot-Cocoa Affogato with Peppermint Ice Cream is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Combine milk, 1/2 cup cream, sugar, salt, and 1/4 cup water in a large heavy saucepan.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCombine milk, 1/2 cup cream, sugar, salt, and 1/4 cup water in a large heavy saucepan.
Scrape in seeds from vanilla bean; add bean.
Bring to a boil, stirring to dissolve sugar.
Add chocolate and cocoa powder; whisk until chocolate melts and mixture just comes to a boil.
DO AHEAD: Cocoa can be made 1 day ahead.
Let cool; cover and chill.
Bring to a simmer before continuing.
Whisk remaining 1/2 cup cream and ground coffee in a small bowl until firm peaks form.
DO AHEAD: Whipped cream can be made 2 hours ahead.
Cover and chill.
Rewhisk if needed before using.
Remove vanilla bean from hot cocoa; discard.
Transfer cocoa to a blender and purée until thick and foamy, about 2 minutes.
Scoop ice cream into teacups; pour hot cocoa into cups, dividing evenly.
Top each with a small dollop of coffee whipped cream.
Garnish with a small candy cane, if desired.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.