Affogato Recipe
Make Affogato Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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 Assembly
Equipment
Method
Affogato Assembly
- 1
Chill or warm serving vessels (optional)
If you prefer slower-melting gelato, place serving glasses in the freezer for 5–10 minutes. If you like a slightly warmer contrast, warm small bowls by rinsing with hot water and drying.
- 2
Prepare espresso
Pull two fresh espresso shots (about 60 ml total) immediately before serving. If you don't have an espresso machine, brew very strong coffee (use about double the grounds) and keep it hot.
- 3
Place gelato in glass
Spoon two generous scoops of vanilla gelato or ice cream into each serving glass or bowl. Make a slight well in the top so the espresso can pool without immediately running off the sides.
- 4
Sweeten or liqueur (optional)
If you want the affogato sweeter or boozy, stir 1 tsp simple syrup or sugar and/or 1 tsp coffee liqueur into the hot espresso. Taste and adjust quickly; dissolved sugar will mix faster while hot.
- 5
Pour espresso
Immediately pour the hot espresso evenly over the gelato — about 1 shot per serving (30 ml). Pouring immediately creates the classic contrast: hot espresso melting cold gelato into a creamy float.
- 6
Garnish (optional)
Sprinkle 1 tsp dark chocolate shavings over each affogato and scatter the chopped toasted hazelnuts or almonds. Add a very small pinch of sea salt flakes if desired to brighten flavors.
- 7
Serve
Serve the affogato immediately with a spoon. Encourage diners to stir gently to combine melting gelato with espresso, or to eat the scoops between sips of coffee.