Cashew Milk Affogato
I whip this up on days when I need a little pick-me-up with a side of "look at me, I’m a dessert genius." Whether I’m working through an existential coffee crisis or simply feeling fancy, this affogato has my back. It’s like a hug in a cup—if that cup were made of sweet, nutty perfection. You’ll be singing its praises from Portland to the moon.
Ingredients
- 1 shot of hot espresso
- 1/2 cup cashew milk chilled or at room temperature
- 1 scoop vanilla or your favorite dairy-free ice cream
- Optional: a sprinkle of cinnamon or cocoa powder for extra flair
Instructions
- Prepare Espresso: Brew a hot shot of espresso. This is your liquid gold, so make it count.
- Scoop Ice Cream: In a small glass or bowl, place a generous scoop of vanilla or dairy-free ice cream. This will be the star of your show.
- Pour Espresso: Pour the hot espresso directly over the ice cream. Watch the magic happen as it melts into a creamy, caffeinated bliss.
- Optional Touch: For a little extra pizzazz, sprinkle a dash of cinnamon or cocoa powder on top. Go on, be extra.
- Serve and Savor: Grab a spoon and dive in. Enjoy the sweet, nutty, and caffeinated symphony in every bite.