Friday, 22 January 2016

Vegan Affogato

A long, long time ago (okay, only about 16 months ago, and I'm totally singing Don McLean's American Pie in my head while writing this), before I started mainly posting vegan-friendly recipes in an effort to build myself an arsenal of recipes for when I eventually go vegan (unfortunately, this hasn't happened yet, but I'm definitely consuming less animal products than I used to), I posted a recipe for affogato that used an ice cream recipe that contained both dairy and eggs from Coffee and Bites by Susie Theodorou.  Last weekend, I ended up helping out at a demonstration stall that Gaggia Milano were hosting in the Trinity Shopping Centre in Leeds to promote their coffee machines and ice cream machine, and helping to make and taste-test some (also unfortunately non-vegan) ice cream last weekend at work to make affogato, so following that I'm now going to redo this recipe using a vegan-friendly ice cream recipe which uses coconut milk instead of dairy and was found at GI 365, but still using the instructions for making an espresso provided by Gaggia. 


2 cans (430ml or 13.66oz each) coconut milk, refrigerated
1 cup high quality maple syrup - add a little at a time to your taste
For espresso (using fresh ground coffee, but if you don't have a coffee machine, you can find alternative ways of making the espresso for this):
  • single espresso: 7-8g
  • double espresso: 14-16g

Instructions (Espresso)

  1. Spoon coffee into the appropriate filter (single or double).
  2. Tap the handle to evenly distribute the coffee.
  3. Tamp (firmly press down the coffee) to compress the grounds, and brush off any grinds from the edges of the filter handle.
  4. Insert handle (hold up to the "group" at an 8 o' clock position and tighten to a 6 o' clock position.  Ensure the handle is securely in position before starting).
  5. Start flow of water immediately.
  6. Stop when 30ml is reached for a single espresso or 60ml for a double espresso.

Instructions (Ice Cream)

  1. Blend the coconut milk and maple syrup until thoroughly combined.  You can whisk it by hand or blend it in a blender.  If your coconut milk isn't chilled, chill the ice cream mixture until thoroughly cold before freezing.
  2. Freeze according to the instructions of your ice cream machine - this should take about 30 minutes.
  3. Serve a single scoop of ice cream into an espresso cup.
  4. Pour the espresso over the ice cream and serve immediately.

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