Pumpkin Spice Affogato
When your love of coffee, dark chocolate, ice cream and pumpkin spice come together. A heavenly indulgence.
It's the season of Pumpkin Spice everything, and we're not mad about it. There's something so cozy and comforting about a pumpkin spice. So, we're jumping on the bandwagon with this Pumpkin Spice Affogato.
The Components
This recipe comes together easily, but there are a few components that make it extra special. First of all, we make our own pumpkin spice with ingredients you likely already have in your pantry. There's something so satisfying about making something from scratch. (Psst.. little pots of homemade pumpkin spice mix could make a great holiday gift, BTW.)
Then we make our own vegan chocolate syrup topping. Is it necessary? Maybe not. Is it worth it? 1000%. Especially when you melt a few Verse Coffee Medallions to make a super rich chocolatey chocolate syrup.
Then you put it together with some fresh brewed espresso, a square of Verse Coffee Dark Chocolate and...Voila!
Pure heaven.
Pumpkin Spice Affogato
Prep Time
MinutesCook Time
MinutesTotal Time
MinutesServings
Ingredients
- 2 shots of espresso
- 1/2 teaspoon pumpkin pie spice (recipe below)
- 2 scoops vanilla gelato or ice cream
- Drizzle of Vegan Chocolate Syrup (recipe below)
Vegan Chocolate Syrup
- 1/2 cup water
- 4 tablespoons maple syrup
- 1/2 cup unsweetened cocoa powder
- 3 Verse Chocolate Coffee Medallions
- Pinch of salt
- 1 teaspoon vanilla extract or vanilla bean paste
Pumpkin Pie Spice
- 3 tablespoons ground cinnamon
- 2 teaspoons ground nutmeg
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- 1/8 teaspoon salt
Directions
- Using your desired brewing method, brew 2 shots of espresso with pumpkin pie spice.
- As the espresso is brewing, add 2 scoops of vanilla ice cream into a small glass.
- Pour the espresso over the ice cream and drizzle with the vegan chocolate syrup and serve immediately.
Vegan Chocolate Syrup
Add all ingredients except the vanilla to a small saucepan over medium-high heat and bring to a boil. Whisk to combine and to get rid of any cocoa powder clumps.
Once boiling, reduce heat medium-low to cook on a simmer for 5 minutes until thickened, whisking often. Remove from heat and stir in the vanilla.
Taste and adjust flavor as needed, a dash more maple syrup for sweetness or a pinch more salt to balance the flavor.
Use immediately in your Affogato or let it cool completely before storing it in a jar. It will thicken slightly in the refrigerator, and you can pop it in the microwave to warm up and add a splash of water or non-dairy milk to thin it out.
Store covered in the fridge for up to two weeks.
Pumpkin Pie Spice
Add all of the Pumpkin Pie Spice ingredients to a small mixing bowl and whisk until well combined. Store in an airtight container until ready to use.
Additional Notes
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