Affogato Recipe
SCOOP OF VANILLA ICE CREAM TOPPED WITH A SHOT OF ESPRESSO AND AMARETTO SYRUP
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Ingredients
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Affogato
For espresso (if making at home)
Garnish / optional
Method
Affogato
- 1
Prepare glass and ice cream
Chill a small serving glass or coupe in the freezer for 5–10 minutes. Place 2 generous scoops of high-quality vanilla ice cream into the chilled glass, arranging them so they're slightly rounded and not tightly packed.
- 2
Add amaretto syrup
Drizzle 1 tablespoon of amaretto syrup evenly over the top of the ice cream scoops so the flavor is distributed. If you prefer a lighter almond note, use 1 teaspoon instead.
- 3
Brew espresso
Brew one fresh espresso shot (about 30 ml). If using an espresso machine, grind ~7 g beans and extract a 30 ml shot. If you don't have espresso, brew very strong coffee (30–45 ml) using an Aeropress or Moka pot.
- 4
Toast almonds (optional)
If using toasted sliced almonds, warm a small dry skillet over medium heat and toast 1 teaspoon of sliced almonds, stirring constantly, for 1–2 minutes until fragrant and lightly golden. Remove from heat to stop cooking.
- 5
Assemble
Immediately after brewing, pour the hot espresso shot directly over the ice cream and amaretto syrup. Pour slowly so the espresso cascades over the scoops, creating a mélange of melted cream and coffee.
- 6
Garnish and serve
Sprinkle toasted almonds and 1 teaspoon of dark chocolate shavings over the affogato. If desired, add an extra drizzle (1 teaspoon) of amaretto syrup and a small mint leaf for color. Serve immediately with a small spoon — the contrast of hot espresso and cold ice cream is best enjoyed right away.
For espresso (if making at home)
- 7
Measure 7 g of freshly roasted espresso beans and grind to a fine consistency suitable for your espresso machine. Tamp and extract a 30 ml shot into a cup immediately before pouring over the ice cream.