Black Sesame and Mugwort Affogato
A sophisticated Korean fusion dessert, this affogato combines the earthy bitterness of mugwort with the nutty depth of black sesame. A surprising and delightful way to end a meal, it offers a unique flavor profile that is both comforting and invigorating.
Prep Time
10 min
Difficulty
Easy
Servings
2
Calories
250 kcal
Instructions
- 1
In a small saucepan, whisk together mugwort powder and sugar. Gradually whisk in the water until smooth.
~2 min - 2
Heat the mixture over medium-low heat, stirring constantly, until it thickens slightly, about 3-4 minutes. Do not boil.
~4 min - 3
Remove from heat and stir in the toasted black sesame seeds.
~1 min - 4
Place one scoop of vanilla bean ice cream into each serving glass.
~1 min - 5
Spoon the warm mugwort and black sesame mixture over the ice cream.
~1 min - 6
Immediately pour hot espresso or strong brewed coffee over the mixture and ice cream.
Tips
- Ensure the mugwort mixture is not too hot when poured over the ice cream to avoid melting it too quickly.
- For an extra nutty flavor, you can lightly crush some of the toasted black sesame seeds before adding them to the mugwort mixture.
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