Affogato with Chuck's Coffee Cigars
Affogato with Chuck's Coffee Cigars
Try this quick and easy affogato recipe by Chuck Hughes from Chuck's Day Off.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 10 minutes
  • Cooking Time 10 minutes
  • Yield 1 serving
  • For the Affogato:
  • Vanilla ice cream
  • ½ cup of strong espresso (125 ml)
  • For the Garnish:
  • Zest and juice of 1 lemon as a garnish
  • Sugar
  • For the Coffee Cigars:
  • ¼ cup butter (60 ml)
  • ¼ cup sugar (60 ml)
  • ¼ cup maple syrup (60 ml)
  • 2 tablespoons espresso (30 ml)
  • Juice of ½ a lemon
  • ⅓ cup flour (80 ml)
  • 2 tablespoons crushed hazelnuts (30 ml)

Preheat oven at 350°F (180°C).

  1. For the Coffee Cigars:
  2. In a stockpot, melt the butter with sugar, maple syrup, espresso and lemon juice.
  3. Bring to a boil, add the flour and cook for about 1 minute, stirring constantly until it thickens slightly with a wooden spoon.
  4. Remove from heat.
  5. Drop a teaspoon size amount of batter on a baking sheet lined with parchment paper.
  6. Spread thinly with the back of a spoon or a palette knife into a circular sized shape.
  7. Sprinkle with hazelnuts.
  8. Repeat until all the batter has been used.
  9. Bake in the oven for about 8 minutes or until slightly golden brown.
  10. Remove and let cool only slightly until you can handle them, about 5 minutes.
  11. Carefully roll them into a cigar shape using the handle of a wooden spoon to guide you if necessary.
  12. If you see they are hardening too quickly, you can put them back in the oven for a minute or two to re-soften and continue rolling.
  13. Set aside.
  1. For Serving:
  2. Rim the edges of the espresso cups with lemon juice and then lightly dip the cup in sugar.
  3. Add a shot of espresso coffee.
  4. Garnish with a scoop of ice cream and lemon zest.
  5. Serve the coffee cigars on the side.

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