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Recipe Detail Page
The Butter Tart Affogato
Holiday 2016
Something magical happens when the typical affogato is tweaked with nutty, buttery flavours; the taste of the delicious, melting mix becomes reminiscent of that Canadian dessert favourite, the butter tart. Try a shot of maple-cream liqueur added to espresso and poured over maple-walnut or—for purists who would never entertain nuts in their butter tart—rum-raisin ice cream.
Use an espresso machine to make a 1-oz (30‑mL) shot for each serving of affogato. Alternatively, set your pod-machine coffee maker on the strongest, shortest brew setting or make a strong French-press coffee using 4 tbsp (60 mL) fine-ground espresso beans to every cup (250 mL) of hot water, steeping for 1 minute before plunging. Add ½ oz (15 mL) of Sortilège Maple Cream to each oz (30 mL) of espresso or coffee. At the table, pour approximately 1½ oz (45 mL) of hot liquid around scoops of maple-walnut or rum-raisin ice cream in individual serving dishes.
