Daffogato Recipe
Vanilla ice cream topped with hot espresso and a touch of cinnamon powder.
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Ingredients
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Affogato assembly
Equipment & finishing
Method
Affogato assembly
- 1
Chill serving vessel (optional)
Place the demitasse cup or small serving glass in the freezer for 5–10 minutes before assembling to keep the ice cream from melting too quickly.
- 2
Scoop ice cream
Place 2 scoops of high-quality vanilla ice cream into the chilled demitasse cup or small serving glass. Arrange the scoops so they sit snugly together.
- 3
Brew espresso
Brew 2 oz of hot espresso immediately before serving. Use an espresso machine or stovetop espresso maker. Aim for freshly brewed, piping hot espresso (about 195–205°F / 90–96°C).
- 4
Pour espresso over ice cream
Hold the cup over a small saucer and slowly pour the 2 oz of hot espresso evenly over the scoops of vanilla ice cream. Pouring slowly helps create a creamy contrast and partially melts the ice cream to create a luscious sauce.
- 5
Dust with cinnamon
Place a small amount (about 1 teaspoon) of ground cinnamon into a fine-mesh sieve and lightly dust the top of the affogato. Aim for a thin, even sprinkle — enough for aroma and warmth without overpowering the coffee and vanilla.
- 6
Optional garnishes
If desired, finish with 1 tablespoon of dark chocolate shavings over the top for richness and an optional biscotti or shortbread on the side for dipping.
- 7
Serve immediately while the espresso is hot and the ice cream is cold. Provide a small spoon for scooping and sipping the melted mixture.
Equipment & serving notes
- 8
Use a preheated or chilled vessel to slow melting. Serve the affogato immediately after pouring espresso to maximize contrast between hot espresso and cold ice cream.
- 9
Adjust cinnamon to taste: start with a light dusting and add more if you prefer a stronger spice note. For variation, try a pinch of cocoa powder, orange zest, or a drizzle of salted caramel.