Affogato Al Caffe Recipe

Affogato

1. 1

   Chill glass

   Place a serving glass or small bowl in the freezer for 5–10 minutes to chill. A chilled vessel helps keep the ice cream from melting too quickly when the espresso is poured.

2. 2

   Portion ice cream

   Scoop 2 generous scoops (about 120–140 g total) of high-quality vanilla ice cream and place them into the chilled glass or bowl. If you prefer a single large scoop, use about 1½–2 scoops depending on size.

3. 3

   Brew espresso

   Brew a double espresso (about 60 ml) using an espresso machine. Alternatively, brew a very strong 60 ml coffee using an AeroPress or Moka pot. Serve immediately while piping hot.

4. 4

   Assemble affogato

   Hold the hot double espresso over the glass and pour it directly on top of the ice cream. Pour slowly so the cream melts slightly and creates a creamy coffee-vanilla mixture. The espresso should be served and poured immediately after brewing.

5. 5

   Garnish (optional)

   Sprinkle 1 teaspoon of dark chocolate shavings or unsweetened cocoa powder over the top. If using, scatter 1 tablespoon of toasted almond slices for crunch.

6. 6

   Serve

   Serve immediately with a small spoon. Optionally provide an extra shot of espresso on the side for guests who want it stronger.