Vegan Affogato with Local Trinidad and Tobago Coffee and Dairy-Free Ice Cream

Who likes coffee? Who likes ice cream?

I enthusiastically shout "me!" to both. But make them vegan.

My friend Jeunesse (see her work) and I had a coffee corner in our magazine, and I shot the photograph above for one of the issues. Staring at it now, I really want this exact treat right now. This affogato used a local coffee brand for the espresso shot and a locally made dairy-free ice cream — made with chocolate from a chocolate house that sources its cocoa right here in Trinidad and Tobago!

I remember the careful preparation that went into getting ready for this shot. We needed to move quickly so the ice cream wouldn't melt and the glass wouldn't frost over, so beforehand I staged the scene as best I could — that way, once everything came together, I could shoot without stopping too long to rearrange. I also had to catch the stream of espresso as Jeunesse poured it into the glass over the ice cream. It was my first time planning and photographing a cold treat like this, and even though it was messy and not perfect, I loved how it turned out.

I enjoyed the process, and I also enjoyed eating one of the subjects afterward. This ice cream really was the best — and if my friend who used to make this brand is reading this: bring back the dairy-free ice cream!

Here is a link to this issue of the magazine! Hope you enjoy the recipe!