Sip: Hot Cocoa Affogato with Peppermint Ice Cream

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Most kids begin their Winter Break today and what better way to celebrate than with a hot cup of homemade cocoa? An Italian delight of espresso poured over ice cream takes a kid friendly turn with Hot-Cocoa Affogato with Peppermint Ice Cream! You can, of course, use any ice cream you wish and feel free to add a shot of rum, Kahlua or perhaps Bailey’s for an adult version! Cheers and Happy Happy!

Hot-Cocoa Affogato with Peppermint Ice Cream

INGREDIENTS:

3 cups whole milk

1 cup chilled heavy cream, divided

1/3 cup sugar

1 large pinch of kosher salt

1 vanilla bean, split lengthwise

5 ounces semisweet or bittersweet chocolate (do not exceed 72% cacao), chopped

1/3 cup (loosely packed) natural unsweetened cocoa powder

1 tablespoon finely ground espresso or dark-roast coffee beans

2 pints peppermint or mint chip ice cream

8 small candy canes (optional)

 

PREPARATION:

Combine milk, 1/2 cup cream, sugar, salt, and 1/4 cup water in a large heavy saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a boil, stirring to dissolve sugar. Add chocolate and cocoa powder; whisk until chocolate melts and mixture just comes to a boil. DO AHEAD: Cocoa can be made 1 day ahead. Let cool; cover and chill. Bring to a simmer before continuing.

Whisk remaining 1/2 cup cream and ground coffee in a small bowl until firm peaks form. DO AHEAD: Whipped cream can be made 2 hours ahead. Cover and chill. Rewhisk if needed before using.

Remove vanilla bean from hot cocoa; discard. Transfer cocoa to a blender and purée until thick and foamy, about 2 minutes.

Scoop ice cream into teacups; pour hot cocoa into cups, dividing evenly. Top each with a small dollop of coffee whipped cream. Garnish with a small candy cane, if desired.

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Cook: Pumpkin Spice Cake with Taylor Fladgate LBV Port Sauce

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Dessert with a glass port wine isn’t nearly as common as dessert with a cup of coffee, but it’s certainly a delicious indulgence one must have especially during the holidays.  How about combining your dessert and port onto one plate with winemag.com’s Pumpkin Spice Cake with Taylor Fladgate LBV Port Sauce (feel free to use whatever port you prefer or have on hand).  This would be an oh-so-decadent way to end Thanksgiving/Christmas dinner or a fall/winter dinner party!  Bon appetit!