Affogato Recipe
Vanilla ice cream topped with Espresso.
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Ingredients
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Affogato
Method
Affogato
Chill serving glass
Place two small serving glasses or dessert bowls in the freezer for 5–10 minutes while you prepare the espresso. Chilling prevents the ice cream from melting too quickly on contact with the hot espresso.
Brew espresso
Brew a 60 ml double shot of espresso using an espresso machine or stovetop Moka pot. If neither is available, brew a very strong 60 ml coffee using a concentrated method (aeropress or strong pour-over). Keep the espresso piping hot and serve immediately.
Optional liqueur
If using coffee liqueur, drizzle 15 ml (1 tablespoon) evenly over the scoops of ice cream now.
Pour espresso
Immediately pour 60 ml of the hot espresso over the ice cream in each serving. Pour slowly so some ice cream remains intact while other parts melt, creating a creamy coffee-sundae texture. Serve immediately.
Garnish and serve
Sprinkle the affogato with 1 tsp dark chocolate shavings and/or 1 tbsp toasted almond flakes if using. Serve right away with a small spoon. Optionally provide an extra shot of espresso on the side for guests who want more coffee.