Moccona Hokey Pokey espresso affogato
A mischievous NZ take on an Italian classic. Indulge in this luxurious coffee inspired dessert with a little hokey pokey magic at the dinner table this summer.
Ingredients
Method
Ingredients
- 1⁄2 cup freshly boiled water
- 4 tsp Moccona Classic Instant Coffee
- 4 scoops vanilla ice cream
- 2 pieces hokey pokey / honeycomb*
- Chocolate shavings (optional)
For the Hokey Pokey:
- 1 cup white sugar
- 1⁄4 cup golden syrup
- 2 tbsp honey
- 1⁄4 cup water
- 2 tsp baking soda
Method
- Combine the hot water and Moccona Classic in a small jug and stir to dissolve.
- Place the ice cream and hokey pokey / honeycomb in a glass. Pour over the hot coffee.
- Top with chocolate shavings if desired.
Hokey Pokey recipe:
- Line a large shallow tin with baking paper.
- Place the sugar, golden syrup, honey and water into a heavy-based saucepan.
- Heat gently over low heat, stirring occasionally until the sugar dissolves.
- Increase the heat to high and bring to the boil. Cook, without stirring, for 5 to 8 minutes.
- Remove from the heat and allow the bubbles to subside.
- Add the baking soda and stir quickly with a wooden spoon until combined. The mixture will froth up quickly. Pour into the prepared tin immediately.
- Allow to cool completely before breaking into pieces.
- Store any extra hokey pokey in an airtight container.