Housemade Chai Affogato Recipe

Infuse milk and cream

In a medium saucepan combine 2 cups whole milk, 1 cup heavy cream, 2 tablespoons granulated sugar, 3 tablespoons brown sugar, the black tea, and the whole spices (use 1 cinnamon stick, 6 crushed cardamom pods, 4 cloves and 6 black peppercorns) plus 1 tablespoon thinly sliced fresh ginger. Warm over medium heat until just below a simmer (do not boil), stirring to dissolve sugars, then remove from heat. Cover and steep 20–30 minutes to extract chai flavor.

Prepare egg yolk custard

Whisk 4 egg yolks in a bowl until slightly pale. Slowly strain the warm milk/tea mixture through a fine mesh sieve into the egg yolks in a slow steady stream while whisking constantly to temper the eggs. Return the combined mixture to the saucepan.

Cook to nappe consistency

Cook the mixture over low-medium heat, stirring constantly with a spatula, until it thickens slightly and coats the back of the spoon (nappé) — about 6–8 minutes. Do not boil. Remove from heat, stir in 1 teaspoon vanilla extract and a pinch of salt.

Chill and freeze

Strain the custard through a fine sieve into a clean bowl to remove tea leaves and spice bits. Cool to room temperature, then cover and chill in the refrigerator at least 4 hours or overnight. Churn in an ice cream maker according to manufacturer instructions until soft-set, then transfer to a freezer container and freeze at least 4 hours (or until firm).

Make dough

Preheat oven to 350°F (175°C). Line a baking sheet with parchment. In a bowl whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder and 1/2 teaspoon salt. Cut in 4 tablespoons softened unsalted butter until mixture is crumbly. In a small bowl whisk 1 egg and 1 teaspoon vanilla; stir into dry ingredients to form a stiff dough. Fold in 3/4 cup slivered almonds.

Shape and first bake

Form the dough into a log about 10 inches long and 2–3 inches wide on the prepared sheet. Lightly flatten the top. Bake 22–25 minutes until set and light golden. Remove from oven and let cool 10 minutes.

Slice and second bake

Reduce oven to 325°F (160°C). Using a serrated knife, slice the log on the diagonal into 1/2-inch thick slices. Place slices cut-side up on the baking sheet and bake 10–12 minutes per side (flip once) until crisp and golden. Cool completely on a rack.

Brew espresso

Brew a fresh single shot of espresso (about 1 ounce) per serving. Keep hot until ready to serve.

Assemble affogato

Place 2 scoops of chilled chai ice cream into a small chilled bowl or coupe. Lay 1 biscotti piece on the side or standing against the ice cream. Pour the hot espresso slowly over the ice cream at the table so it partially melts (classic affogato). If desired, dust with 1/4 teaspoon ground cinnamon.

Serve

Serve immediately so the contrast of hot espresso and cold chai ice cream is enjoyed, with the biscotti for dipping.