Hi. My name is Sarah and I am a coffee addict.
You know those people who wake up and instantly want a coffee? I’m one of them. It’s part of my morning routine — get up, freshen up, get coffee. And you know the folks who need that little jolt in the afternoon? That’s me, too, although I have attempted to curb my afternoon coffee consumption.
It’s not just about the caffeine though. I genuinely love the taste of coffee — whether it’s just with my favorite creamer or flavored with beverage syrups and steamed milk. And I love it in many different ways — as my morning coffee, as espresso based drinks and even as part of delicious desserts … like this Salted Caramel Affogato.
Are you familiar with affogato? It’s a coffee-based dessert drink that combines espresso (or strong coffee) with ice cream. Think of it as a coffee ice cream float … a dessert for those of us who adore coffee and want something sweet to finish off the day.
For this affogato recipe, I upped the ante a bit, using the usual vanilla ice cream and strong coffee or espresso and adding a drizzle of caramel beverage syrup for coffee and finishing with a little sprinkle of sea salt. The result was fantastic — a rich, sweet, creamy, warm coffee drink lightly flavored with salted caramel.
In a word: mouthwatering.
I like to flavor this affogato with one of the four Tate+Lyle® Gourmet Beverage Syrups, which come in Hazelnut Pure Cane Syrup, Caramel Pure Cane Syrup, and Vanilla Pure Cane Syrup. There’s also a Zero Calorie Vanilla Syrup variety available as well.
Made with natural pure cane sugar and true vanilla, caramel and hazelnut flavors, these syrups are a great way to turn an ordinary beverage into something extraordinary. Just think of the possibilities — not just for coffee, you can add these to teas, cocktails, smoothies, sodas and more.
The caramel beverage syrup from Tate+Lyle® was ideal for adding rich caramel flavor to this dessert drink. Add a sprinkling of salt and it becomes salted caramel — a favorite! I bet the vanilla syrup will be fantastic in cool beverages like lemonades this spring too.
Which flavor syrup would you try first? And how would you use it?
- 1 scoop vanilla ice cream, about 1/2 cup
- 1 shot hot espresso, or 4 oz strong brewed coffee
- 2 tsp Tate+Lyle® Caramel Pure Cane Syrup
- tiny pinch sea salt
- Scoop ice cream into a mug. Clear glass ones make for a pretty presentation.
- Pour espresso or coffee over the ice cream. Drizzle with caramel syrup. Sprinkle with a tiny pinch of sea salt.
- Enjoy immediately.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.