I know the weather in other parts of the country is cooooooold. Time to bring out those big comfy knit sweaters and start making everything with pumpkin and apples. I admit, I’m jealous. It’s one of the big things I miss about the east coast and the actual change of seasons. The weather here in the deserts of SoCal is still pretty hot in the middle of the day. Anyway, sometimes I like to pretend cooler weather in approaching with food, why not?! This dessert is just the easiest and most brilliant thing on the planet and customizable to season, weather and mood. In the heat of summer I use strong cold brew coffee for a very cool treat, when it’s cooler I pour hot spiced espresso over and savor the battle between the hot boldness of the espresso and the cool creaminess of ice cream. In that battle, you better believe that I am the real winner! If you want a pumpkin fix, you can pour the espresso over pumpkin gelato. The possibilities are endlessly delicious!!
Also, you don’t need a fancy expensive machine to make a rich, flavorful espresso. I’ve been using my trusty old 3-cup Bialetti for years and years and it still makes the most delicious espresso. Talk about $30 well spent!
- 1 shot spiced espresso or cold brew concentrate coffee (I use a bialetti on the stove to make at-home espresso and simply put 3 whole cloves and ¼ tsp cinnamon chips in with the grounds to spice the espresso)
- 1 generous scoop vanilla, mascarpone, or pumpkin ice cream/gelato
- Put gelato in glass and pour espresso over top of ice cream. Add a splash of bourbon if desired.
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