Gingerbread Affogato

1. 1

   For the syrup: In a small saucepan, combine the water, sugar, ginger, cinnamon, and cloves over medium heat.

2. 2

   Bring to a boil, reduce the heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved.

3. 3

   Take the pan off the heat and allow the syrup to cool, about 20 minutes.

4. 4

   Remove the ginger, cinnamon, and cloves and discard.

5. 5

   For the espresso: In a 1-cup glass measuring cup, whisk together the boiling water, espresso powder, and liqueur, if using, until the powder is dissolved.

6. 6

   Scoop the gelato into 4 dessert bowls or glasses.

7. 7

   Pour 1/4 cup of the syrup and 2 tablespoons espresso over each.

8. 8

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.