Affogato Recipe
Vanilla Ice Cream 'drowned' with a shot of hot espresso
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Ingredients
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Affogato (per serving)
Method
Affogato (per serving)
Chill serving glass
Place a small serving glass or bowl in the freezer for 5–10 minutes while you prepare the espresso. This helps keep the ice cream from melting immediately.
Brew espresso
Brew one fresh espresso shot (about 25–30 ml) using an espresso machine or stovetop moka pot. Brew it as hot as the machine allows — the contrast between hot espresso and cold ice cream is essential.
Optional liqueur
If using, pour 15 ml (about 1 tablespoon) of your chosen liqueur over the ice cream before adding the espresso. This adds flavor and warms slightly from the hot coffee.
Drown with espresso
Immediately after brewing, pour the hot espresso shot directly over the ice cream so it 'drowns' it. Pour in a steady stream to create ribbons of coffee through the ice cream and some melting at the edges.
Garnish and serve
Sprinkle optional chocolate shavings or a light dusting (about 1 tsp) of cocoa powder over the top. Serve immediately with a biscotti or cookie on the side. Provide a spoon and enjoy while the contrast of hot espresso and cold ice cream is at its peak.