Affogato Recipe

Name: Lynora's Italian Restaurants AFFOGATO Recipe
Cook time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 shots freshly brewed espresso (hot); 60 ml water for brewing (if using espresso machine) or hot water for Moka/French press; 2 scoops high-quality vanilla gelato or vanilla ice cream; 1 tsp dark chocolate shavings or grated chocolate; 1 tsp toasted chopped hazelnuts or almonds; 10 ml coffee liqueur (optional); 0.5 tsp cocoa powder for dusting (optional); 1 tsp sugar (only if you prefer sweeter espresso); 1 to taste espresso machine, Moka pot, or strong-brewed coffee; 2 units heatproof serving glasses or small bowls; 2 units small spoon

Inspired by Lynora's Italian Restaurant

Time10m

Serves2

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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Coffee

2 shots freshly brewed espresso (hot)

1/4 cup (60 ml) water for brewing (if using espresso machine) or hot water for Moka/French press

Ice cream

2 scoops high-quality vanilla gelato or vanilla ice cream

Optional finishing & variations

1 tsp dark chocolate shavings or grated chocolate

1 tsp toasted chopped hazelnuts or almonds

2.03 tsp (10 ml) coffee liqueur (optional)

1/2 tsp cocoa powder for dusting (optional)

1 tsp sugar (only if you prefer sweeter espresso)

Tools

1 to taste espresso machine, Moka pot, or strong-brewed coffee

2 units heatproof serving glasses or small bowls

2 units small spoon

Method

Prep

Chill serving vessels (optional)

Place serving glasses or small bowls in the freezer for 5–10 minutes if you prefer the ice cream to melt more slowly when the hot espresso is poured.

Scoop two generous scoops of vanilla gelato or ice cream and have them ready on a chilled plate or spoon so you can assemble quickly.

Coffee

Brew espresso

Pull two shots (approx. 60 ml) of hot espresso using an espresso machine. If using a Moka pot or very strong brewed coffee, brew about 60 ml of concentrated coffee. If you prefer sweeter, stir 1 tsp sugar into the hot espresso until dissolved.

If using optional coffee liqueur, add 10 ml to the hot espresso and stir briefly.

Assemble Affogato

Place ice cream

Put 2 scoops of vanilla gelato or ice cream into each chilled serving glass or small bowl. Leave a little room above the scoops so the espresso can be poured without overflowing.

Pour espresso

Immediately after brewing, pour the hot espresso evenly over the ice cream scoops. Pour slowly to allow the espresso to warm and melt the surface slightly and create a creamy pool.

If using, sprinkle 1 tsp dark chocolate shavings and/or 1 tsp toasted chopped hazelnuts or almonds over the top, and dust lightly with 1/2 tsp cocoa powder.

Serve immediately with a small spoon so guests can enjoy the contrast between hot espresso and cold ice cream.

Notes & Variations

For a boozy affogato, add the coffee liqueur either to the espresso before pouring or drizzle over the ice cream after pouring. For a more intense coffee flavor, use espresso and a slightly denser gelato.

To make multiple servings, scale espresso and ice cream by number of servings and brew espresso just before assembly to keep it hot.