A classic Italian dish with a little touch of the Hellenic! The carob syrup gives the coffee a deeper and richer flavour with a note of bitter-sweet chocolate. Top with a pinch of crushed pistachios.
kypriako afogato me fystikia
Serves 4.
INGREDIENTS
4 freshly made double shots of Greek coffee (or espresso), as preferred
30 ml (2 tablespoons) carob syrup
4 large scoops vanilla ice cream or frozen yogurt
a good few pinches of crushed pistachios
METHOD
Make the coffee and stir in the carob syrup.
Add a large scoop of vanilla ice cream to 4 small serving bowls.
Using a warm spoon, create a well in the centre of each portion of ice cream if liked, then pour over the carob-coffee mixture.
Lightly sprinkle some crushed pistachios around the edge of the ice-cream and over the top. Serve immediately with spoons.
Excerpted from Cypriana: Vibrant recipes inspired by the food of Greece & Cyprus By Theo A. Michaels, Photography By Mowie Kay, $42.00. Used with permission from Ryland Peters & Small.
This original article first appeared in the WINTER 2024/2025 issue of City Style and Living Magazine.
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