This decadent Caramel Popcorn Affogato is created with a scoop (or two!) of vanilla flecked ice cream, drowned in strong espresso, a shot of Kahlúa, and a topping of crunchy caramel corn. Disclosure: This post originally brought to you by Kahlúa. All opinions are, as always, my own.
A table cleared, crumbs masterfully swept off the tablecloth, wine glasses with the last remaining sips left to offer. Waistbands a smidgen tighter, flavors lingering on tastebuds, and hearts content with a delicious meal. It’s about this time in the tempo of a meal that I love most – when something sweet beckons, and you must decide: would you like coffee with your dessert?
I am often tempted to savor an after dinner cup of strong coffee, but usually turn it down – going decaf to avoid staying awake all night seems pointless to me. So when I do get to enjoy coffee with dessert, it truly is an indulgence, and I reserve it for the most special of occasions.
But here’s the thing: I’m at a point now where I want to make every day a special occasion. I want to embrace each day, each meal, each bite, as if it were my last. Life is sweeter that way, don’t you think?
How to Make a Caramel Popcorn Affogato
If I could, I would end every meal with this Caramel Corn Affogato. A scoop (or two!) of vanilla flecked ice cream, drowned in strong espresso, with a shot of Kahlua, and topped with crunchy caramel corn – it sounds divine, and please let me assure you, it is!
The rich, hot coffee, tempered by the cool ice cream and crunchy bites of sweet caramel corn are what I consider a perfect sweet ending. Try it for your next dinner party, and I think you will agree!
Disclosure: This post was originally brought to you by Kahlúa. All opinions are, as always, my own. Sponsored posts such as these help behind the scenes at Kitchen Confidante. Thank you for visiting and making my blog part of your day!
More Dessert Recipes
Caramel Popcorn Affogato
- 1 pint vanilla ice cream
- 1 shot (1.5 oz) espresso
- 1 shot (1.5 oz) Kahlúa
- 1 cup caramel corn plus more for serving
- Place 1-2 scoops ice cream in 4 coffee mugs or serving dishes.
- Pour espresso and Kahlúa over the ice cream and top with caramel corn. Serve and enjoy immediately.