This clever pour-over dessert proves that, yes, it will affogato.
Ingredients
1/4 cup raw pistachios
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
1 pint vanilla ice cream
8 tablespoons hot espresso or strongly brewed coffee
Directions
Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 5–7 minutes. Let cool, then coarsely chop.
Mix cinnamon and cardamom in a small bowl.
Divide ice cream among 4 small serving bowls or coffee cups. Sprinkle spice mixture over and pour 2 Tbsp. espresso into each bowl. Top with pistachios.
