The Chocolate Coffee Float
As coffee purists go, I do really enjoy a simple yet nuanced cup of black coffee.
During the last few years of “coffee educating” I have come to see coffee in multi-dimensions, enjoying the fragrance and subtle aromas, the balance between bitter/acidic/sweetness, the mouthfeel and layers of individual flavor notes as well as the finish and lingering aftertaste.
It has been a deep and worthwhile journey of seeing coffee as a winemaker sees wine.
But that is not what we are talking about today. Today, we dive into the world of the decadent, velvety, and rich play between coffee, chocolate, and ice cream.
Sometimes the occasion calls for something creamy and chocolatey with the unique bump of coffee charisma coming through it all.
Let’s take a moment to get our terminology straight. The recipes below, although they have ice cream and coffee together, are NOT affogatos. Your traditional affogato puts a small scoop of vanilla ice cream or gelato in a small high-walled glass dish and the consumer of it pours a shot of dark expresso over it. Ice cream first and then “drown” with espresso (affogato means drowned in Italian).
Today, we are talking about a float. That means the coffee goes in first and the ice cream is floated on top. A subtle distinction but one you should know in your bag of barista tricks.
Coffee floats also do not require espresso. Regular drip-brewed coffee (or pour-over/French Press) is adequate for these recipes.
For the two recipes that follow, we are going to add real chocolate (Greenwell Farms Estate Dark Chocolate) to the first recipe and use our Chocolate Macadamia Nut 100% Kona Coffee for the second.
These drinks are best served on special occasions. I realize for some that means simply being on this side of the ground, but we like to offer these drinks when the kids bring their friends home from college, having friends over for brunch, or sometimes just a surprise offering for our Valentine’s Day sweethearts.
I will leave the occasion to you. Here are the recipes.
Recipe #1 – The Chocolate Coffee Float
Step 1: Place half a square of Dark Chocolate in an 8oz mug
Step 2: Heat the mug for roughly 20 seconds in the microwave
Step 3: Add our Dark Roast 100% Kona Coffee
Step 4: Stir vigorously for about 30 seconds until all chocolate is melted
Step 5: Add a large scoop of vanilla ice cream
Step 6: Enjoy!
Recipe #2 – The Chocolate Macadamia Nut Coffee Float
Step 1: Pour 8oz of Chocolate Macadamia Nut 100% Kona Coffee
into a mug
Step 2: Drop in a large scoop of Vanilla ice cream
Step 3: (Optional, but encouraged) Top with whipped cream
That’s it. Simple, elegant, and decadent all at the same time.
Wishing you joy in every sip!
Matt Carter is a retired teacher (1989-2018), part-time musician, farmer, and currently manages Greenwell Farm’s Tour and Retail Store Operations.