Chocolate Mint Affogato / #Choctoberfest 2017
Serves: 2 servings
  • 2 shots (or one double shot) brewed espresso (3 oz. each / 6 oz. total)
  • 1 - 2 tsp. sugar (or to taste / optional if you like it sweet)
  • 1 tsp. Barlean's Chocolate Silk Greens Powder
  • 1 tsp. Barlean's Essential Women Omega-Swirl Chocolate Mint
  • 1 Tbl. Bailey's Irish Cream Liqueur (can sub heavy cream or half & half)
  • 4 - 6 large scoops coffee ice cream, or as many as you like according to the size of glass, (can also make this with chocolate, mint chocolate chip, peppermint, or vanilla bean ice cream, or gelato or frozen yogurt)
  • more Barlean's Chocolate Mint Syrup to drizzle
  • whipped cream
  • dusting of Barlean's Powder
  1. Brew 2 shots (or one double-shot) of espresso (6 oz. or ¾ cup), stir in (optional) sugar until melted. Stir in Barlean's powder and syrup, and Bailey's liqueur until creamy, set aside.
  2. Scoop ice cream into glasses, pour espresso mixture over ice cream evenly over each serving, drizzle top of ice cream scoops with more chocolate mint syrup, top each with whipped cream, and dust with more powder.
  3. Serve immediately. (*Best slightly melty, though, because it gets creamier as the ice cream slowly melts into the warm espresso!)
Recipe by Wildflour's Cottage Kitchen at