Our version of the popular Italian dessert, Affogato, uses David Rio’s Cub Chai Original for a perfect combination of sweetness and spice.





3 ounces Cub Chai Original
Vanilla ice cream


In a small saucepan, heat Cub Chai Original until hot, but not boiling. (You can also omit this step and use Cub Chai chilled.)

Scoop vanilla ice cream into a small serving bowl. Pour Cub Chai over ice cream and serve immediately.

Makes one serving.








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