Kahlua Affogato
This affogato is an indulgent dose of Kahlua, coffee and ice cream by our friends at Toast.
Serves: 2
INGREDIENTS
2 scoops vanilla ice cream
200ml strong hot espresso
60ml Kahlua
30ml vodka
METHOD
Place the ice cream into glasses or bowls. Pour over the hot espresso.
Combine the Kahlua and vodka in a cocktail shaker. Shake until well combined and pour over the ice cream.
Click & Collect is the easiest way to get your hands on the boozy ingredients for this recipe. Simply order and pay online through the Liquorland website – your purchases will be waiting for you at your chosen Liquorland store.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.





