Cappuccino
Autumn affogato: cappuccino, chai & maple
Cappuccino, warm chai and maple come together in a spiced affogato with crunchy ginger cookies.
How to make it
Infuse
Brew a very strong chai with the cinnamon and cardamom.
Sweeten
Add the maple syrup while the chai is still hot.
Prepare the glasses
Place two scoops of Rebelle Cappuccino ice cream in each small glass or cup.
Pour
Slowly pour the hot chai directly over the ice cream.
Finish
Coarsely crumble the ginger cookies on top and add a little orange zest.
Serve
Enjoy right away, while the hot and cold mingle.
The Rebelle tip
Brew a chai twice as strong as usual. It needs to keep plenty of character when it meets the ice cream.
