Prairie West Affogato

Bold GI Custom Blend coffee poured over Prairie West vanilla ice cream with UToffeea dark chocolate
Serves: 1 · Total Time: 5 minutes

INGREDIENTS
• 2 scoops Prairie West Vanilla Ice Cream
• 4 oz GI Custom Blend Coffee, brewed very strong (use half the usual water, or double the grounds)
• 1–2 squares UToffeea Dark Chocolate, roughly chopped
• Optional: pinch of flaky sea salt
HOW TO BREW STRONG COFFEE
1. French Press: Use 2 tbsp of GI Custom Blend grounds per 4 oz of water (double the usual ratio). Steep 5–6 minutes for a
bold, rich brew.
2. Drip Machine: Use the strongest setting and reduce water by half, or run grounds through twice.
3. Moka Pot: Fill the basket fully and brew as normal — the result is naturally strong and espresso-like.
4. Let the brewed coffee sit 1–2 minutes off heat so it's hot but not scalding — you want it to melt the ice cream gradually,
not instantly.

INSTRUCTIONS
1. Roughly chop the UToffeea Dark Chocolate into shards and pieces — uneven is beautiful here.
2. Place two generous scoops of Prairie West Vanilla Ice Cream into a rocks glass or small bowl.
3. Pour the hot strong coffee directly over the ice cream — it will begin to melt immediately.
4. Scatter the chocolate shards generously on top.
5. Serve immediately with a long spoon and enjoy the layered hot/cold contrast before it fully melts.

TIPS
★ The stronger the coffee, the better — you want bold flavour that can hold its own against the sweet ice cream.
★ A pinch of flaky salt on top balances the bitterness and sweetness perfectly.
★ UToffeea's toffee and nut notes pair beautifully with GI Custom Blend's roast character.
★ Double the recipe for two glasses — it takes under 5 minutes and always impresses at the table.