Affogato Al Caffe Recipe
Recipe information
Make Affogato Al Caffe in just 15m. vanilla ice cream double espresso
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Ingredients
Affogato
Affogato
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. 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. 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. 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. 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. Serve
Serve immediately with a small spoon. Optionally provide an extra shot of espresso on the side for guests who want it stronger.
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