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Ingredients
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Affogato
Method
Affogato
Chill glass (recommended)
Place the serving glass or small bowl in the freezer for 5–10 minutes before assembling. This keeps the ice cream from melting too quickly when the hot espresso is poured.
Brew espresso
Brew a fresh single or double shot of espresso (about 60 ml). If you don't have an espresso machine, brew a very strong coffee using a Moka pot or Aeropress and use 60 ml. Keep the espresso hot and just off the heat until ready to serve.
Scoop ice cream
Place 2 generous scoops of high-quality vanilla ice cream into the chilled serving glass or bowl. Arrange the scoops so they sit neatly and have some space for the espresso to pool between them.
Add liqueur (optional)
If using, pour 15 ml coffee liqueur evenly over the ice cream to add depth of flavor. This step is optional—skip for a non-alcoholic version.
Pour espresso
Immediately pour the 60 ml of hot espresso directly over the ice cream. Pour steadily so the espresso flows around and between the scoops, melting the surface and creating a creamy coffee-ice cream mixture.
Finish and serve
Sprinkle the top with 1 tsp dark chocolate shavings and/or 1 tsp toasted chopped hazelnuts or almonds if using. Serve immediately with a small spoon so diners can enjoy both the hot coffee and cold ice cream together.