Restaurants›Pittsburgh Blue Steakhouse›Affogato Carajillo Recipe

Affogato Carajillo Recipe

Name: Pittsburgh Blue Steakhouses AFFOGATO CARAJILLO Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Ingredients: 2 oz freshly brewed espresso; 2 scoops vanilla ice cream; 1 oz Licor 43; 1 tsp granulated sugar; 6 pieces chocolate-covered espresso beans; 3 pieces fresh strawberries (optional); 1 to taste small heatproof serving glass or coupe; 1 to taste espresso machine or stovetop espresso maker; 1 to taste small saucepan or torch (optional for flaming)

Inspired by Pittsburgh Blue Steakhouse

Time10m

Serves1

Espresso Shot, Vanilla Ice Cream, Licor 43, Chocolate Covered Espresso Beans add strawberries $3

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Ingredients

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Affogato Base

2 oz Freshly brewed espresso2 scoops vanilla ice cream

Licor 43 Carajillo

1 oz Licor 431 tsp granulated sugar

Garnish

6 pieces chocolate-covered espresso beans3 pieces fresh strawberries (optional)

Equipment

1 to taste small heatproof serving glass or coupe1 to taste espresso machine or stovetop espresso maker1 to taste small saucepan or torch (optional for flaming)

Method

Affogato Base

Chill serving glass

Place the serving glass or coupe in the freezer for 5–10 minutes to chill while you prepare the other components. This helps keep the ice cream from melting too quickly.

Scoop ice cream

Place two generous scoops of high-quality vanilla ice cream into the chilled serving glass. Nest the scoops so they sit stably in the glass.

Brew espresso

Pull a double shot (about 2 oz) of hot espresso using an espresso machine or brew a strong 2 oz stovetop espresso. Aim for very hot coffee so it slightly melts the ice cream when poured.

Licor 43 Carajillo

Warm and sweeten Licor 43

In a small heatproof cup or saucepan, combine 1 oz Licor 43 with 1 teaspoon granulated sugar. Warm gently over low heat for 20–30 seconds, stirring until the sugar dissolves. (Optional: for a classic carajillo presentation, carefully ignite the warmed Licor 43 for 2–3 seconds to burn off some alcohol and caramelize the liqueur, then extinguish before proceeding. Use caution if flaming.)

Combine liqueur and espresso

Pour the hot 2 oz espresso over the warmed Licor 43, mixing briefly so the liqueur and coffee are combined and hot.

Assemble affogato carajillo

Immediately pour the combined hot espresso and Licor 43 mixture over the scoops of vanilla ice cream in the serving glass. Pour slowly so the hot liquid cascades over the ice cream, creating melting ribbons of coffee and liqueur.

Garnish & Finish

Add chocolate-covered espresso beans

Scatter 4–6 chocolate-covered espresso beans on top of the ice cream for crunch and an extra coffee-chocolate note.

Add strawberries (optional)

If using strawberries, hull and halve 2–3 small strawberries and arrange them on the side of the glass or on top of the ice cream. Charge an extra $3 if serving as an upsell.

Serve

Serve immediately with a small spoon. Encourage the guest to stir lightly to combine ice cream, espresso and Licor 43 as they eat.