Skip to Content

Chocolate Caramel and Cinnamon Macchiato Affogato with Coffee Ice Cream / #Choctoberfest 2016

Sharing is caring!

chocolate-caramel-cinnamon-macchiato-affogato-with-coffee-ice-cream

 

In case you haven’t heard and are just joining us, #Choctoberfest, an amazing chocolate event organized and started by Allison from The PinterTest Kitchen, with bloggers participating from around the world all joining together for two weeks in October to share their recipes – – is happening right now! Not only are you being given incredibly delicious recipes daily, but there’s also an enormous Giveaway that’s a baker’s and chocolate lover’s DREAM! You simply MUST check it out and enter!!

So, let’s keep this party going! Here is another one of my recipes for you that was an after-dinner showstopper! My own little, (quite spectacular if you don’t mind me saying!), take on the Italian “affogato”! This dessert truly was the spotlight of the evening! Many thanks to the Caveman Coffee Co. for inspiring me to create this masterpiece of quite a unique dessert slash after-dinner drink combo all into one beautiful, divine, and heavely-tasting treat! The presentation truly is gorgeous, and really is nice for those who don’t have time to bake!

As soon as I received my package of products to try from Caveman Coffee, I knew I had to come up with something deliciously different! The aroma of their coffee was heavenly, and quickly filled the room with the intoxicating aroma of roasted coffee beans from Colombia! This is truly a very superb coffee bean, that’s selectively rich, dark, and complex. Just absolutely exquisite! I received their Blacklisted blend of single origin Arabica beans that were grown in Cauca, Colombia at 5,515 ft. above sea level, and roasted at 7,000 ft.! These guys know their coffee! Do take the time to check out their website, Twitter, and Facebook pages to see all of their products!

The second product that went into this concoction, was something that I had been dying to try! Cacao Butter!  It has a wonderfully delicate chocolate flavor, and is basically, the fat that is found inside the cacao bean! It’s among the most stable fats on the planet, which makes its uses almost endless, and can even be used as a moisturizer! Great for cooking and baking without the extra sugar and stimulants found in dark chocolate. What’s not to love, right? 😀 So, on to this next new recipe!!

 

ccc-macchiato-affogato-with-coffee-ice-cream

 

It’s been really chilly here lately, and since our bodies haven’t acclimated to the sudden temperature changes, and I have been absolutely freezing, (a human popsicle actually!), a bowl of ice cream for dessert just did not sound appealing. I really wanted a nice treat, and something to warm me up at the same time! We happened to have some coffee ice cream calling my name, so a nice after-dinner “affogato” sounded pretty darned good to us! Normally, affogatos are simply a scoop of vanilla ice cream or gelato with a shot of espresso poured over. SO good! But I decided to step this classic up a bit, and in addition to coffee-flavored ice cream, I decided to go “macchiato”-style, which simply means an espresso with a “spot” of milk or cream added. In addition to cream, I also snuck in a little milk chocolate liqueur and melted in some of that amazing cacao butter! Lastly, I drizzled the top with both caramel and chocolate sauces, and topped it off with a little whole milk froth lightly dusted with cocoa powder and cinnamon! Mouth watering yet? 😉

 

choc-caramel-cinnamon-macchiato-affogato-with-coffee-ice-cream

 

This was one truly amazing coffee experience! And the cacao butter really went well in the espresso helping to take this decadent concoction over the top!! Seriously. Just make this.

 

chocolate-caramel-cinnamon-macchiato-affogato-with-coffee-ice-cream

 

Thanks again to one of our Silver Sponsors, the Caveman Coffee Co., for helping to make #Choctoberfest such a fun and wonderful experience! I’m sure that there are going to be a lot of affogatos being made soon! 😉

 

Don’t forget to go to the main page of this event for not only new recipes, daily contributed by all of the bloggers, but be SURE to enter the Giveaway!!! Omg….wait until you see what you can win!! It is one MASSIVE prize!! I’D enter it if I could!! Click {here} to check it out! Hurry! This event ends Friday, October 21st, and the drawing will be on the 22nd!

choctoberfest

 

Here are today’s recipes from participating bloggers from around the world getting together for #Choctoberfest! Please be sure to click on their recipes!

 Loading InLinkz ...

Hope you all have enjoyed, and see you again soon!

 

 

Chocolate Caramel and Cinnamon Macchiato Affogato with Coffee Ice Cream / #Choctoberfest
Yield: 2 servings

Chocolate Caramel and Cinnamon Macchiato Affogato with Coffee Ice Cream / #Choctoberfest

Ingredients

  • 2 shots of brewed espresso made from finely ground Caveman Coffee Co. beans
  • 1 tsp. Caveman Coffee Co. cacao butter
  • 1 tsp. sugar, (optional, but we like just a bit of sweetness)
  • 1/2 Tbl. milk chocolate liqueur
  • "spot" of cream, half and half, milk or coffee creamer (flavored or unflavored), to taste (*I used just 1 tsp. butter pecan-flavored liquid coffee creamer)
  • 4 scoops coffee ice cream, as you like (2 scoops per glass)
  • drizzles of quality caramel sauce
  • drizzles of quality chocolate sauce
  • several Tbl. firm milk froth per glass (*made from 1/3 cup whole milk)
  • light dusting of cocoa powder
  • light dusting of cinnamon

Instructions

  • Brew a double-shot of espresso, stir in cacao butter and (optional) sugar until melted. Stir in liqueur, a "spot of cream" (your choice of what kind), and set aside. Add 1/3 cup milk to a frothing pitcher and make froth. Make sure you froth it well until firm.
  • Scoop ice cream into glasses, pour espresso mixture over ice cream evenly over each, almost up to rims, drizzle top of ice cream scoops with chocolate and caramel sauces, top each with frothed milk, and dust froth with cocoa powder and cinnamon.
  • Serve immediately. (*Best slightly melty, because it gets creamier as the ice cream slowly melts into the warm espresso!)

  • Disclaimer: Though this company has sent me product to try, any and all opinions of these products are solely my own.

    Print Friendly, PDF & Email

    Dishin with Didi

    Tuesday 18th of October 2016

    A drink after my own heart for sure!!

    Kelly

    Tuesday 18th of October 2016

    It sure captured ours!! :D

    Skip to Recipe