Gingerbread Affogato

Name: Gingerbread Affogato
Ingredients: 1 cup water; 1 1/2 cups sugar; 1 -inch piece fresh ginger, thinly sliced; 2 cinnamon sticks; 3 whole cloves; 1/2 cup boiling water; 1 tablespoon instant espresso powder; 1 to 2 tablespoons hazelnut liqueur (recommended: Frangelico), optional; 1 pint vanilla gelato or ice cream

9 ingredients

8 steps

Ingredients

1 cup water
1 1/2 cups sugar
1 -inch piece fresh ginger, thinly sliced
2 cinnamon sticks
3 whole cloves
1/2 cup boiling water
1 tablespoon instant espresso powder
1 to 2 tablespoons hazelnut liqueur (recommended: Frangelico), optional
1 pint vanilla gelato or ice cream

Directions

1

For the syrup: In a small saucepan, combine the water, sugar, ginger, cinnamon, and cloves over medium heat.
2

Bring to a boil, reduce the heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved.
3

Take the pan off the heat and allow the syrup to cool, about 20 minutes.
4

Remove the ginger, cinnamon, and cloves and discard.
5

For the espresso: In a 1-cup glass measuring cup, whisk together the boiling water, espresso powder, and liqueur, if using, until the powder is dissolved.
6

Scoop the gelato into 4 dessert bowls or glasses.
7

Pour 1/4 cup of the syrup and 2 tablespoons espresso over each.
8

Serve immediately.