Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Affogato
Equipment & extras
Method
Affogato
Chill glass (optional)
If you prefer a slower-melting affogato, place the serving glass in the freezer for 5–10 minutes before assembling.
Portion ice cream
Place 2 generous scoops of high-quality vanilla ice cream into the chilled or room-temperature serving glass or cup. Set aside on a small saucer to catch any drips.
Brew espresso
Brew 2 shots of fresh espresso (about 60 ml total) using an espresso machine. If you don't have an espresso machine, brew a very strong 60 ml hot coffee (moka, Aeropress, or strong pour-over). Serve immediately while piping hot.
Pour espresso over ice cream
Hold the espresso vessel a few inches above the glass and slowly pour the hot espresso directly over the ice cream scoops. The hot espresso should partially melt the ice cream, creating a creamy coffee-custard mixture.
Garnish and serve
Sprinkle optional dark chocolate shavings (about 1 tsp) over the top and serve immediately with a biscotti or cookie on the side if desired. Provide a spoon for eating and a small spoon or straw for sipping the melted mixture.
Equipment & extras
Ensure espresso is brewed right before serving so it is hot; pre-measure tools (scoop, glass) for quick assembly. Use freshly made espresso for best crema and flavor contrast.