Affogato Tini Recipe
Decadent dessert cocktail with a kick of caffeine, kahlua, and frangelico.
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Ingredients
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Affogato Tini
Method
Affogato Tini
- 1
Chill glass (optional)
If you prefer a colder presentation, add a little ice to a martini or coupe glass, pour 15 ml iced coffee or cold brew into the glass to chill briefly, then discard the ice and pour out the cold brew. This prevents the ice cream from melting too quickly when served.
- 2
Prepare espresso
Brew a fresh double shot of espresso (about 60 ml) and set it aside to remain hot for finishing. If you don't have an espresso machine, use very strong brewed coffee and increase to 60 ml.
- 3
Assemble ice cream in glass
Place 2 generous scoops of vanilla ice cream into the chilled martini or coupe glass. Pack gently so the scoops sit stably but still expose some surface for the hot espresso to hit.
- 4
Combine liqueurs
In a small mixing glass or shaker (no ice), combine 30 ml Kahlúa, 15 ml Frangelico, and 15 ml vodka if using. Add 5 ml simple syrup only if you want extra sweetness. Stir briefly to integrate; do not add ice — we want the liqueurs at room temperature to maintain the hot/cold contrast.
- 5
Pour liqueurs over ice cream
Evenly pour the liqueur mixture over the scoops of ice cream so the flavors soak in and start to melt the surface slightly, creating a creamy liquor-infused base.
- 6
Finish with espresso
Immediately pour the hot 60 ml espresso over the ice cream and liqueurs. Pour slowly so the espresso cascades over the ice cream, creating a layered look and a hot-cold contrast. The espresso will partially melt the ice cream, producing a rich, creamy coffee-liqueur sauce.
- 7
Garnish and serve
Sprinkle 1 tsp dark chocolate shavings or sift a little cocoa powder over the top. Garnish with 2–3 large coffee beans or a pinch of toasted chopped hazelnuts for texture and hazelnut aroma. Serve immediately with a small spoon and a cocktail pick if desired.
- 8
Notes and variations
For a boozier version, increase vodka to 25 ml or omit vodka and add an extra 15 ml of Kahlúa. Use chocolate or hazelnut ice cream for an even richer dessert. To make smaller or larger servings, scale ingredient quantities proportionally.