Colombian Affogato
with Signature Blend
A warm, elegant, aromatic dessert — made to pause the day with intention.
Some desserts simply sweeten the moment.
Others slow it down.
This Colombian affogato does the latter — a quiet ritual built on real vanilla ice cream, toasted caramel, a touch of red berries, and the star of the moment: freshly ground ToStart Coffee — Signature Blend, poured hot and bright.
A contrast of temperatures, textures, and aromas. Simple. Honest. Memorable.
Ingredients — Serves 2
Toasted Caramel
- 3 tbsp brown sugar
- 1 tbsp butter
- 2 tbsp heavy cream
- Pinch of salt
Affogato
- 4 scoops premium vanilla ice cream
- 2 shots espresso — ToStart Coffee Signature Blend, freshly ground
- 1 tbsp fresh or dried red berries (blueberries, raspberries)
- Fine orange zest (optional)
- Crushed coffee beans for garnish
Preparation
Make the Toasted Caramel
- In a small pan, melt the brown sugar over medium heat until deep amber.
- Add the butter and stir gently.
- Pour in the heavy cream and a pinch of salt.
- Cook for 1 more minute until glossy and thick. Set aside.
Pull the Espresso
Grind Signature Blend right before brewing. Pull two hot, aromatic shots — warm caramel sweetness, subtle red berries, bright citrus. They must be very hot for the perfect contrast.
Assemble the Dessert
- Place two scoops of vanilla ice cream in each cup.
- Drizzle a spoonful of toasted caramel over the ice cream.
- Add the red berries.
- Right before serving, pour the hot espresso over the ice cream.
- Finish with orange zest and crushed coffee beans.
Chef’s Notes
For a brighter profile, use a shorter espresso shot.
For extra sweetness, add a second layer of caramel.
For a Colombian touch, sprinkle a bit of panela on top.
“A simple, honest dessert —
a reminder that coffee isn’t only brewed.
It’s celebrated.”
ToStart Coffee — Dark drops, clear thoughts.
