Easy Recipe for Caramel, Coffee & Ice Cream Lovers!
If you love caramel, coffee and ice cream, then you’re going to love this boozy caramel affogato! Think of coffee ice cream with a kick! Perfect for a lazy afternoon, a sweet ending to a nice dinner or just because you need a treat. Let’s face it. Nowadays we don’t need a reason to indulge. Or to add a bit of booze to our coffee!
Affogato – meaning “drowned” – is a classic Italian dessert made of a scoop of vanilla gelato drowned with a shot of espresso. With this Boozy Caramel Affogato recipe, we take it to the next level with caramel toffee ice cream, espresso and vodka. And I’m using some of my favorite ingredients from my home State of Oregon.
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Travel Inspiration: Oregon
Oregon is full of foodie travel inspiration. With its abundance of great restaurants, award winning chefs and local craft foods, my trips to visit family in Portland are always packed with Must Eats.
There are two Oregon brands in particular that always make me homesick: Tillamook Creamery and Stumptown Coffee. Thankfully, both have grown from their mom and pop origins with products only available in the Pacific Northwest, to now being found nationwide. A benefit for me since I live in Florida. Look for Tillamook ice cream in your grocer’s freezer.
Stumptown Coffee is available for purchase online and in some fine coffee shops.
Tillamook Creamery:
Visiting Tillamook Creamery, located in the town of Tillamook on the coast of Oregon is a “Must Do” for any foodie. Not only do you get to watch their famous cheeses being made, you get to sample and you get to order from a huge variety of ice cream flavors. I usually dig into the 5 scoop sampler!
Stumptown Coffee:
For coffee lovers, a stop in one of Stumptown Coffee Roaster’s cafes is a must. My favorite is the one located inside the trendy Ace Hotel in Downtown Portland.
My go-to is Stumptown Hair Bender. It’s “the sweet and balanced coffee that started it all” and their most popular, any way you brew it. I typically use a Moka pot style percolator.
St. Helens Unfiltered Vodka:
“Why unfiltered? Because it’s that good!” This is what they say about St. Helens Unfiltered Vodka, made by Yeold Grog Distillery in St. Helens, Oregon, about 29 miles north of Portland.
We got a bottle as a gift on our last trip to Oregon. At this time you may only be able to find it in Oregon liquor stores. But keep an eye out for it. When you visit Portland, plan a drive out to St. Helens and visit their Distillery and Tasting Room. During the week, the website says they “might be open” so it’s best to call ahead.
They also produce “Spirited Ice Cream” which I must try on my next trip. With flavors like Blackberry, Caffe Mocha, Chocolate, Island Coconut and Lemon Drop PLUS vodka, it sounds like the perfect shortcut to a boozy affogato.
Boozy Caramel Affogato Recipe
In this boozy caramel affogato, rich coffee, caramel ice cream and craft vodka come together for an easy to make boozy treat.
- 2 scoops Caramel Ice Cream (I used Tillamook Caramel Toffee Crunch)
- 1.5 oz Vodka (I used St. Helens Unfiltered Vodka)
- 5 oz Brewed Espresso or Dark Roast Coffee (I used Stumptown Hair Bender)
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Place two scoops of Ice cream in chilled glasses
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Pour shot of vodka then add brewed coffee
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Serve immediately with a tall spoon
Have fun with this recipe. You can choose other flavors of ice cream such as Dulce de Leche. As far as vodka, a flavored vodka such as Vanilla or Hazelnut also work quite nicely.
I brew my coffee using a Moka pot percolator. You can also use a Keurig or French Press. Highly recommend using a robust coffee variety as you want the strong coffee flavor.
If you make this recipe, I would love to see it! Please tag @GoEpicurista #GoEpicRecipes on Instagram!
If you want to try another boozy favorite, check out this Boozy Hazelnut Frozen Hot Chocolate.
I hope you’re inspired to continue to celebrate life and cross fun things off your someday list – while following all safety precautions and staying socially distanced during these stressful times. Go #MakeSomedayHappen one delicious bite, sip and trip a time.
Cheers!
Go Epicurista
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