Decaf Barley 'Affogato' with Chocolate Coconut Ice Cream
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Serves 1Time: 5 min prep · 5 min cook
By RecipeUncle
A child-friendly affogato: pour warm decaf barley coffee (or roasted chicory) over a scoop of dairy-free chocolate coconut ice cream for a warm-cold treat — caffeine-free option.
Nutrition per serving
Calories200kcal
Protein2g
Carbs20g
Fat12g
Fiber1g
Sodium35mg
Ingredients
- scoop dairy-free chocolate coconut ice cream (about 1/2 cup)1
- prepared decaf barley coffee or roasted chicory (warm, not boiling)1/4 cup
- Pinch of cocoa powder or very small chocolate shavings (optional)
Steps
- 1.Heat a small cup (1/4 cup) of decaf barley coffee until warm — do not overheat.
- 2.Place one scoop of chocolate coconut ice cream into a small bowl or cup.
- 3.Pour the warm barley coffee slowly over the ice cream to 'drown' it and create a creamy sauce.
- 4.Sprinkle a tiny pinch of cocoa powder or chocolate shavings if desired; serve immediately and watch for very cold bits.
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