Affogato Recipe

1. Chill serving glasses

Place the serving glasses (clear small tumblers or coupe glasses) in the freezer for 5–10 minutes. This helps keep the ice cream from melting too quickly when the hot espresso is added.

2. Portion ice cream

Remove glasses from the freezer. Place 2 generous scoops of high-quality vanilla ice cream into each chilled glass. If scoops are very large, use slightly smaller scoops so the glass isn't overfilled.

3. Pull the espresso

Pull a fresh 3 oz nitro‑infused espresso shot (Owen’s Nitro-Infused) immediately before serving. Nitro infusion gives a creamy texture and slight sweetness that complements the ice cream.

4. Measure the liqueur

Measure 1/2 oz Caffè Borghetti per serving and have it ready in a jigger or small pourer.

5. Pour the 1/2 oz of Caffè Borghetti evenly over the ice cream in each glass. The liqueur will sink into and flavor the ice cream.

6. Immediately pour the freshly pulled 3 oz nitro‑infused espresso over the ice cream and liqueur. Pour slowly so the hot espresso melts the ice cream slightly, creating a creamy coffee–cream mixture. The nitro infusion will create a velvety crema that mingles with the ice cream.

7. If desired, gently stir once with a small spoon to combine some of the melted ice cream with the espresso while leaving some cold ice cream intact for contrast.

8. Sprinkle the dark chocolate shavings or cocoa nibs and chopped toasted hazelnuts over the top for texture and a hint of bitterness (optional).

9. Serve immediately with a small spoon and, if desired, a straw. Encourage guests to enjoy the contrast of hot espresso and cold ice cream for the classic affogato experience.