Affogato Recipe

Chill serving glasses (optional)

If you prefer a slower-melting affogato, place two small dessert glasses or ramekins in the freezer for 10–15 minutes before assembling.

Brew the espresso. Make one double shot (about 60 ml) of freshly brewed espresso using your espresso machine, Moka pot, or a very strong brewed coffee. Serve immediately hot. If using a moka pot or Aeropress, aim for concentrated coffee and keep it hot until pouring.

Portion the ice cream. Remove the chilled glasses from the freezer (if used). Place 2 generous scoops (about 120–150 g total) of high-quality vanilla ice cream into each serving glass or bowl.

Add optional liqueur. If using coffee liqueur, drizzle about 15 ml (1 tablespoon) over the ice cream and let it sit for a few seconds so the flavor penetrates slightly.

Pour the espresso. Immediately pour the hot espresso (about 60 ml) directly over the ice cream in each serving. Pouring straight from the brewer keeps the temperature contrast dramatic and creates a delightful melting ribbon of coffee.

Finish with garnish. Sprinkle a pinch of fine sea salt over the top if desired, then add 1 tsp dark chocolate shavings and/or 1 tsp toasted chopped nuts per serving for texture and contrast.

Serve immediately. Serve the affogato right away with a small spoon. The ideal affogato is enjoyed while the espresso is hot and the ice cream is beginning to melt into a creamy coffee float.

Variations and tips. For a richer version use gelato instead of ice cream; for a dairy-free option use coconut or almond milk-based frozen dessert. To make an iced version, let espresso cool slightly and pour over frozen coffee granita instead of hot.