Gingerbread Affogato

Name: Gingerbread Affogato
Prep time: 29 min
Cook time: 29 min
Total time: 29 min
Yield: 4
Cuisine: Global
Ingredients: 2 cinnamon sticks; 1 inch fresh ginger, thinly sliced; 1 Tbsp hazelnut liqueur (recommended: Frangelico), optional; 1 pint vanilla gelato or ice cream; 1 Tbsp instant espresso powder; 355 milliliters sugar; 118 milliliters boiling water; 237 milliliters water

Gingerbread Affogato is a gluten free, dairy free, and fodmap friendly dessert. One serving contains 554 calories, 4g of protein, and 13g of fat. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up cinnamon sticks, ice cream, hazelnut liqueur, and a few other things to make it today. Christmas will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 29 minutes.

Instructions

Watch how to make this recipe.

For the syrup: In a small saucepan, combine the water, sugar, ginger, cinnamon, and cloves over medium heat. Bring to a boil, reduce the heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Take the pan off the heat and allow the syrup to cool, about 20 minutes.

Ingredients you will need

Cinnamon

Clove

Ginger

Sugar

Syrup

Water

Equipment you will use

Sauce Pan

Frying Pan

Remove the ginger, cinnamon, and cloves and discard.

Ingredients you will need

Cinnamon

Clove

Ginger

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.

Ingredients you will need

Instant Espresso