Popcorn Affogato (v) Recipe

Time15m

Serves2

vanilla ice cream. condensed milk. hot espresso

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Ingredients

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1
Prepare popcorn
If using pre-popped popcorn, measure 1 cup and remove any large unpopped kernels. If popping now, pop plain kernels and allow to cool slightly.
2
Season popcorn
Toss the popcorn in a small bowl with melted butter, a pinch of flaky sea salt and the optional brown sugar if you want a lightly candied touch. If using brown sugar, toss briefly and spread on a tray to cool so it doesn't stick to the ice cream.
3
Optional toast nuts
If using chopped nuts, toast them in a dry skillet over medium heat for 2–3 minutes until fragrant, then cool and set aside.

4
Chill serving glasses or bowls for 5 minutes in the freezer to keep the ice cream from melting too quickly.
5
Place 2 scoops of vanilla ice cream into each chilled glass or small bowl. Drizzle the 2 tablespoons of sweetened condensed milk evenly over the ice cream.
6
Brew two fresh espresso shots (about 60 ml total). Serve immediately while piping hot.
7
Just before serving, spoon the prepared popcorn over and around the ice cream (reserve a small handful for garnish). Pour the hot espresso directly over the ice cream and popcorn — the hot coffee will melt the ice cream slightly and mingle with the condensed milk for a sweet, creamy sauce.
8
Sprinkle the reserved popcorn and optional toasted nuts on top. Finish with a light dusting of espresso powder or cocoa powder if desired and an extra pinch of flaky sea salt to contrast the sweetness.
9
Serve immediately with a small spoon so guests can enjoy the combination of hot espresso, cold ice cream, and crunchy popcorn.