Restaurants›Maha's Brunch›Affogato Recipe

Affogato Recipe

Name: Maha's Brunchs AFFOGATO Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 2 scoops vanilla ice cream (or gelato); 60 ml freshly brewed espresso; 15 ml coffee liqueur (optional, e.g., Kahlúa); 1 tsp dark chocolate shavings or cocoa powder (optional garnish); 1 tsp toasted chopped hazelnuts or almond slivers (optional garnish); 1 piece biscotti or shortbread cookie (optional, to serve alongside); 1 to taste espresso machine or stovetop espresso / strong coffee maker; 1 piece small serving glass or dessert bowl

Inspired by Maha's Brunch

Time10m

Serves1

Make Affogato Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Affogato assembly

2 scoops vanilla ice cream (or gelato)1/4 cup (60 ml) Freshly brewed espresso1.01 tbsp (15 ml) coffee liqueur (optional, e.g., Kahlúa)1 tsp dark chocolate shavings or cocoa powder (optional garnish)1 tsp toasted chopped hazelnuts or almond slivers (optional garnish)1 piece biscotti or shortbread cookie (optional, to serve alongside)

Equipment & finishing

1 to taste espresso machine or stovetop espresso / strong coffee maker1 piece small serving glass or dessert bowl

Method

Affogato assembly

Chill serving vessel (optional)

Place the serving glass or small dessert bowl in the freezer for 5–10 minutes while you prepare the espresso. Chilling is optional but helps prevent the ice cream from melting immediately.

Prepare espresso

Brew a fresh shot of espresso (about 60 ml). If you don't have an espresso machine, make a very strong coffee or use a 1:3 coffee:water ratio in a Moka pot/stovetop maker. Brew immediately before assembling so it is hot.

Scoop ice cream

Place two generous scoops (about 2 scoops / 120–150 g total) of high-quality vanilla ice cream or gelato into the chilled serving glass or bowl, slightly nestling the scoops so they sit stably.

Add liqueur (optional)

If using coffee liqueur, drizzle 15 ml evenly over the ice cream. This step is optional but adds depth and boozy warmth.

Pour espresso

Immediately pour the hot espresso directly over the ice cream. Pour steadily so the espresso cascades around and partly over the scoops, creating contrast between hot and cold.

Garnish and serve

Sprinkle the top with dark chocolate shavings or a light dusting of cocoa powder (about 1 tsp). Add toasted chopped hazelnuts or almond slivers if desired. Serve right away with a biscotti or shortbread cookie on the side.

Equipment & serving notes

Use a small metal spoon for eating: the experience is a combination of melted espresso, creamy ice cream and the crunch of optional garnishes. If you prefer a creamier, less strong coffee flavor, use slightly less espresso (45 ml) or a milder brew.