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
Method
Affogato
- 1
Prep glass and extras
Chill two small serving glasses or espresso cups in the freezer for 5–10 minutes so the ice cream doesn't melt immediately. If using nuts, toast them in a dry skillet over medium heat for 2–3 minutes until fragrant, then chop coarsely. If using chocolate, shave or grate a small amount and set aside.
- 2
Portion ice cream
Place 2 scoops of high-quality vanilla ice cream into each chilled glass or cup. Pack gently so the scoops sit centered and stable.
- 3
Brew espresso
Brew 2 shots (about 60 ml total) of hot espresso just before serving. Use freshly ground coffee and an espresso machine or a strong Moka pot. The espresso should be piping hot (85–95°C / 185–203°F).
- 4
Optional liqueur
If using coffee liqueur, pour 15 ml over the ice cream in each serving now, distributing evenly.
- 5
Assemble and serve
Immediately pour the hot espresso evenly over the ice cream (about 2 shots per serving). The hot espresso will partially melt the ice cream, creating a creamy mixture. Sprinkle chocolate shavings and toasted nuts on top and add a small pinch of sea salt if desired. Serve immediately with a small spoon.
- 6
Notes: For a larger crowd, scale proportions (2 scoops ice cream + 2 espresso shots per serving). Prepare espresso last so it stays hot. Serve quickly to preserve the contrast between hot espresso and cold ice cream.