One of the greatest things that happened to our household over the summer is that we got an amazing new espresso machine. We had one before, and it was very nice and high quality, but it took some time to heat the water – like 30 minutes! – and to get it all ready to go. We kept saying how nice it would be to have a new, smaller one that worked more quickly. And then it happened!
We are the proud owners of this incredible little machine. It works in a minute – literally. Twenty seconds to heat up, 20 more to make the espresso and a minute to froth the soy milk…. amazing! Nespresso says that the coffee in the little capsules is organic and very good quality, and they also have refillable capsules to use our own coffee. (And their capsules are all recyclable also). If you’re in the market for a new espresso machine, this is a fantastic option.
And since we’re still in limbo between summer and autumn out here, this seemed like the perfect time to blend the flavors of both. Honestly, I could never quite understand how someone would consider a shot of espresso over ice-cream to be a great dessert, but I figured I’d give it a try. And since there’s always room for pumpkin spice something, here it is!
Pumpkin spice latte lovers, this may become your new favorite dessert!
Pumpkin Spice Affogato
- 2 tablespoons pureed pumpkin (I used soup-spoon size rather than an actual tablespoon)
- a dash each of cinnamon and nutmeg
- splash of plant milk
- sweetener to taste
- a scoop of your favorite non-dairy vanilla ice cream
- a shot of espresso or 1/4 cup of strong coffee
Put the pumpkin, spices, milk, and sweetener in a small bowl (or pot if using the stove). Heat in the microwave for 30 seconds (or on the stove), then stir together.
Put the pumpkin in the bottom of a glass, mug or dish. Top with the ice-cream, then pour the espresso over the top and enjoy!
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