Bourbon Caramel Affogato
By Pate Giltner
Bourbon Caramel Affogato
By Pate Giltner
Yield/Serves:
Makes 1 cocktail, caramel sauce (enough for 2-3 affogatos)
For the caramel (enough for 2-3 affogatos):
- ½ cup sugar
- ¼ cup water
- ⅓ cup heavy cream
- 1 tablespoon bourbon
- 1 tablespoon butter
- 2-3 scoops ice cream
- 1 oz espresso or strong coffee
- 1 ounce bourbon
- Top with caramel sauce as desired
Make the caramel sauce by mixing the sugar and water in a small saucepan. Bring to a boil, then simmer over medium-high heat for 10 minutes, until the mix begins to change color and becomes a deep amber color. Gently swirl the pan from time to time to distribute the heat. Remove from the heat and carefully stir in the cream, butter, and bourbon.
If the caramel starts to crystalize, return the pan to low heat and stir until smooth. Set aside to cool and thicken for about 30 minutes.
Add the ice cream to a glass, combine the espresso and bourbon, then pour the mixture on top of the ice cream.
Drizzle as much caramel sauce as you like and serve.
If the caramel starts to crystalize, return the pan to low heat and stir until smooth. Set aside to cool and thicken for about 30 minutes.
Add the ice cream to a glass, combine the espresso and bourbon, then pour the mixture on top of the ice cream.
Drizzle as much caramel sauce as you like and serve.