3 scoops of pumpkin ice cream made with Magnolia-Star Pumpkin Extract
3 shots of freshly brewed espresso (about 3 ounces)
Instructions
Brew Espresso: Start by brewing a shot of espresso using your preferred method. If you don't have an espresso machine, you can use a stovetop espresso maker, AeroPress, or a Moka pot.
Scoop Ice Cream: While the espresso is brewing, take a scoop of pumpkin ice cream and place it in a serving glass or cup. You can use a traditional affogato glass or any other small cup you have on hand.
Pour Espresso: Once the espresso is ready, immediately pour it over the scoop of pumpkin ice cream in the cup. The hot espresso will start to melt the ice cream, creating a creamy and indulgent combination of flavors.
Serve and Enjoy: Serve the Pumpkin Ice Cream Affogato immediately while the ice cream is still melty and the espresso is hot. The contrast between the cold, creamy ice cream and the warm, rich espresso is what makes this dessert so delightful.
Optional Toppings: If you'd like, you can enhance the affogato by adding some optional toppings. Chopped nuts, a sprinkle of cinnamon or pumpkin pie spice, whipped cream, or a drizzle of caramel sauce can all add an extra layer of flavor and texture.
Eat Quickly: Remember that an affogato is meant to be enjoyed quickly so that you can experience the contrast between the hot espresso and the cold ice cream. Grab a spoon and enjoy your delicious Pumpkin Ice Cream Affogato!
Feel free to adjust the ratios of ice cream and espresso based on your preferences. If you like a stronger coffee flavor, you can add an extra shot of espresso. Enjoy your homemade dessert!
