Affogato Recipe
Make Affogato Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Affogato
Garnish / Serve
Method
Affogato
- 1
Chill glass (optional)
If you prefer the gelato to melt more slowly, place the serving glass or espresso cup in the freezer for 5–10 minutes before assembling.
- 2
Prepare espresso
Brew two fresh shots of espresso (about 60 ml total). If you don't have an espresso machine, brew a very strong coffee using a moka pot or an Aeropress and use approximately 60 ml.
- 3
Optional rim
If using demerara or brown sugar for a rim, wet the glass rim lightly with a few drops of water or an espresso crema, then dip the rim into the sugar to coat. This step is optional.
- 4
Scoop gelato
Place two generous scoops of vanilla gelato or ice cream into the chilled serving cup or glass. If using very hard gelato, let scoops sit 30–60 seconds at room temperature to soften slightly for easier scooping.
- 5
Add liqueur (optional)
If using coffee liqueur, drizzle 1 teaspoon evenly over the scoops. This adds depth but can be omitted for a non-alcoholic version.
- 6
Pour espresso
Immediately pour the two hot espresso shots over the scoops of gelato. Pour slowly to allow some crema to settle on top and to control melting.
- 7
Garnish (optional)
Sprinkle the dark chocolate shavings and toasted almond slices or chopped hazelnuts over the top for texture and flavor. Serve immediately with a small spoon.
- 8
Serve
Serve the affogato right away while the espresso is hot and the gelato is cold. Encourage diners to combine spoonfuls of melted coffee and gelato as they eat.