Spiced Chai Affogato with Ginger Biscotti

A delightful Indian-inspired dessert featuring a warm espresso shot poured over chai-spiced vanilla ice cream, served alongside a crunchy ginger biscotti. A perfect blend of warm and cold, spicy and sweet.

Prep Time

15 minutes

Total Time

45 minutes

Calories

675 kcal

Difficulty

Medium

Equipment

2 items

Cost

£2.07/serving

Season:

🌍 Year-round

Meal Type:

Dessert•Side Dish

Cuisine:

Indian•Asian

Mood:

Healthy•Spicy

Ingredients

Servings

1pintVanilla Ice Cream(High-quality vanilla ice cream preferred)

£2.50

1teaspoonChai Spice Blend(Use a pre-made blend or create your own (cinnamon, cardamom, ginger, cloves, black pepper))

£0.15

4shotsEspresso(Freshly brewed, hot)

£2.00

2tablespoonsHeavy Cream(Optional, for enriching the ice cream)

£0.30

1.5cupsAll-Purpose Flour

£0.25

1teaspoonBaking Powder

£0.05

0.3teaspoonSalt

0.5cupUnsalted Butter(Softened)

£1.20

0.8cupGranulated Sugar

£0.30

2Eggs(Large)

£0.60

1teaspoonVanilla Extract

£0.10

1.5teaspoonsGround Ginger

£0.10

0.3cupCrystallized Ginger(Finely chopped)

£0.75

Total Cost

£8.30

£2.07 per serving

Instructions

1.
**Prepare the Ginger Biscotti:**
2.
Preheat oven to 350°F (175°C).
3.
In a bowl, whisk together flour, baking powder, and salt.
4.
In a separate bowl, cream together the softened butter and sugar until light and fluffy.
5.
Beat in the eggs one at a time, then stir in the vanilla extract and ground ginger.
6.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the crystallized ginger.
7.
Divide the dough in half. On a lightly floured surface, shape each half into a log about 8 inches long and 2 inches wide.
8.
Place the logs on a baking sheet lined with parchment paper.
9.
Bake for 25-30 minutes, or until lightly golden.
10.
Remove from oven and let cool slightly.
11.
Reduce oven temperature to 325°F (160°C).
12.
Using a serrated knife, cut the logs into 1/2-inch thick slices.
13.
Arrange the biscotti slices on the baking sheet, cut-side up.
14.
Bake for 10-12 minutes on each side, or until golden brown and crisp.
15.
Let cool completely on a wire rack.
16.
**Prepare the Chai-Spiced Ice Cream (Optional):**
17.
Slightly soften the vanilla ice cream. Gently stir in the chai spice blend and heavy cream (if using).
18.
Return to freezer to harden slightly.
19.
**Assemble the Affogato:**
20.
Spoon the chai-spiced vanilla ice cream into dessert bowls or glasses.
21.
Immediately pour a hot shot of espresso over each serving of ice cream.
22.
Serve immediately with a ginger biscotti on the side for dipping.
23.
Garnish with a sprinkle of chai spice or a small piece of crystallized ginger (optional).

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (200g)

675 kcal / 2824 kJ

Carbs

75g

29% of RDA

Fat

38g

54% of RDA

Protein

12g

24% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

50 g

56% of RDA

Sodium

200 mg

9% of RDA

Saturated Fat

23 g

115% of RDA

Chef's Tips

For a richer flavor, use a dark roast espresso.

Adjust the amount of chai spice to your preference.

If you don't have time to make biscotti, store-bought ginger snaps can be used as a substitute.

For a vegan version, use vegan vanilla ice cream and ensure the biscotti recipe is vegan-friendly (using plant-based butter and egg replacer).

You can prepare the biscotti ahead of time and store them in an airtight container for several days.

Cooking Equipment

Oven

Espresso Machine or Stovetop Espresso Maker

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe

Loading recipe...