Restaurants›Eva›Affogato Recipe

Affogato Recipe

Name: Evas Affogato Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Ingredients: 2 oz freshly brewed espresso; 1 scoop vanilla gelato or vanilla ice cream; 1 oz Amaretto (optional); 1 tsp dark chocolate shavings (optional garnish); 1 tsp toasted almond slivers (optional garnish); 1 to taste espresso machine or stovetop espresso maker; 1 item small chilled or room-temperature serving glass or bowl; 1 item scoop; 1 item small spoon

Inspired by Eva

Time10m

Serves1

Espresso shot, served with a scoop of gelato. Add Amaretto shot

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Ingredients

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Affogato

2 oz Freshly brewed espresso1 scoop vanilla gelato or vanilla ice cream1 oz Amaretto (optional)1 tsp dark chocolate shavings (optional garnish)1 tsp toasted almond slivers (optional garnish)

Tools & service

1 to taste espresso machine or stovetop espresso maker1 item small chilled or room-temperature serving glass or bowl1 item scoop1 item small spoon

Method

Affogato

Chill or warm the serving vessel (optional)

If you prefer your gelato to melt more slowly, place the serving glass or bowl in the freezer for 5–10 minutes. If you want a slightly warmer experience, leave the glass at room temperature.

Scoop the gelato

Using a scoop, place one generous scoop of vanilla gelato (or vanilla ice cream) into the center of the serving glass or shallow bowl.

Brew the espresso

Brew a 2 oz (single or double ristretto depending on preference) shot of fresh espresso using an espresso machine or stovetop maker. Serve immediately — espresso should be hot and freshly pulled.

Optional: add Amaretto

If using, pour 1 oz Amaretto into a small jigger and set aside to add just before the espresso, or drizzle it over the gelato after the espresso is poured. For a milder boozy note, add 1/2 oz instead.

Assemble the affogato

If adding Amaretto, either: a) pour the Amaretto over the gelato, then immediately pour the hot espresso over the gelato-and-Amaretto; or b) pour the espresso first then drizzle Amaretto on top. The hot espresso will begin to melt the gelato, creating a creamy sauce.

Garnish and serve

Sprinkle dark chocolate shavings and/or toasted almond slivers on top if desired. Serve immediately with a small spoon so the diner can stir or sip as they prefer.

Notes on variations

Swap vanilla gelato for chocolate, hazelnut, or pistachio for different flavor profiles. Substitute amaretto with Frangelico, Kahlúa, or a coffee liqueur for different notes.

Tools & service

Have the espresso machine preheated and ready so the espresso is pulled immediately before serving. Keep gelato slightly firm (not rock hard) for easiest scooping.