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Ingredients
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For the affogato
Equipment & finishing (optional)
Method
Prepare components
- 1
Chill serving vessels
Place two small demitasse cups or serving glasses in the freezer for 5–10 minutes. Chilled cups help keep the gelato from melting too quickly when the hot espresso is added.
- 2
Toast nuts (optional)
If using chopped nuts, heat a small dry skillet over medium heat. Add the chopped hazelnuts or almonds and toast, stirring frequently, until fragrant and lightly browned, about 2–3 minutes. Remove from heat and let cool.
- 3
Make espresso
Brew two fresh double shots of espresso (about 2 shots total per serving) using an espresso machine. If you don't have an espresso machine, brew 60 ml strong coffee (see-through concentrated) with a stovetop Moka pot or Aeropress. Keep espresso just-brewed and hot.
Assemble affogato
- 4
Remove the chilled cups from the freezer. Place one large scoop (about 1 scoop = roughly 1/2 cup) then a second slightly smaller scoop of vanilla bean gelato into each cup so there are two scoops per serving. Arrange scoops so there is a small well on top for the espresso to settle into.
- 5
If using, drizzle 1 teaspoon of coffee liqueur over the gelato in each cup for extra flavor.
- 6
Immediately pour one hot espresso shot (about 1 shot = ~30 ml) over the gelato in each cup. Pour steadily so the hot espresso warms and partially melts the gelato, creating ribbons of creamy coffee.
- 7
Sprinkle the toasted chopped nuts and dark chocolate shavings or cocoa nibs over the top for texture and garnish, if desired.
- 8
Serve the affogato immediately with a small spoon. The contrast of hot espresso and cold gelato is meant to be enjoyed right away.