Hokey Pokey Affogato Recipe

Hokey Pokey Affogato

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2 tbsp Granulated Sugar, 2 tbsp Lyle's Golden Syrup, 1 1/2 tsp Bicarbonate of Soda, Vanilla Ice Cream, 60ml illy Espresso (Dark Roast), Amarula Cream Liqueur (Optional) 1 Cinnamon Stick (Garnish)

How to make Hokey Pokey Affogato

Hokey Pokey Ice Cream (Recipe)

  1. Place the granulated sugar into a heavy- based pan and apply low heat till the sugar has caramelized.

  2. Once the sugar has caramelized, add in the golden syrup into the pan and apply medium heat and stir consistently with a whisk. Allow to simmer for 4 minutes. (BE VERY CAREFUL AT THIS STAGE AS IT MIGHT BURN EASILY. THE DESIRED COLOUR IS A DEEP GOLDEN BROWN/AMBER.

  3. Turn of the heat and add bicarbonate of soda into the pan. Stir well till the mixture expand.

  4. Pour the content into a non stick baking tray. Allow it to cool completely and you'll get toffee(Keep it away from moisture and the toffee will stay crispy).

  5. Once completely cool, wrap the toffee in a plastic bar and bash it with a rolling pin (or watever that you may desire..e.g. baseball bat, sledgehammer :) into medium size toffee chunks.

  6. Now mix the toffee chunks with vanilla ice cream and store it overnight.


  1. Chill a martini glass.

  2. Pour the espresso into the chilled martini glass.

  3. Top with two scoops of Hokey Pokey ice cream.

  4. Garnish with a cinnamon stick.

P.S. You can top the thing of with some Amarula Cream Liqueur... Takes the stress away :)

  • Laynie
    Laynie says

    I thought you poured the toffee right into the drink, separately. It makes the whole thing much easier if you mix it with the ice cream first and then scoop the ice cream into the drink, as toffee hardens really quickly. I was actually puzzling over that for the longest time, and kept forgetting to ask you.

  • Laynie
    Laynie says

    I figured you warmed the toffee up until it softened, every time you wanted to make the drink. Haha... *embarrassed*

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