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Desserts

Chai-Fogato

Chai-Fogato

You may have had affogato — hot espresso poured over cold gelato — but have you ever tried chai-fogato? I love to make a dairy-free version using almond milk ice cream, which complements the spices in masala chai even better ... Read more

Total time: 15 minutes | Serves 4
  • 1/4 cup packed light brown sugar
  • 2 masala chai tea bags
  • 1 pint vanilla ice cream (dairy-free or regular)

Step 1Combine the sugar and 1 1/3 cups water in a small saucepan and bring to a simmer over medium-high heat, stirring until the sugar dissolves. Once the syrup comes to a simmer, cook until reduced in volume to 1 cup, about 8 minutes. Remove from heat, add the tea bags and let steep for a few minutes. Discard the bags and transfer the chai syrup to a small pitcher.

Step 2Scoop the ice cream into four coffee cups. For ideal melting speed, tightly pack the scoop. Pour about 1/4 cup hot chai syrup over each mound of ice cream. Serve right away.


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