Affogato Recipe

Chill serving glasses

Place two small dessert glasses or bowls in the freezer for 5–10 minutes to keep the gelato from melting immediately when the espresso is poured.

Scoop gelato

Remove glasses from the freezer. Place 1 to 1 1/2 generous scoops (about 1.5 scoops total per serving) of vanilla gelato or ice cream into each glass. If using 3 servings, adjust accordingly. For a neater presentation, use a warm ice-cream scoop (dip in warm water and dry) to form smooth scoops.

Optional add-ins

If using, sprinkle the toasted hazelnuts or almond slivers over the gelato and add a teaspoon of coffee liqueur to each serving for extra depth. Do this before pouring espresso so the liqueur melds with the hot coffee.

Brew espresso

Brew fresh espresso just before serving. For each serving, brew 1–2 shots (about 30–60 ml per shot depending on your machine). Use hot, freshly pulled espresso (about 90–95°C / 194–203°F) to create the classic contrast with the cold gelato.

Assemble affogato

Pour the hot espresso directly over the gelato in each glass. Pour slowly so the crema mingles with the melting edges of the gelato, creating a creamy coffee-ice cream sauce.

Garnish and finish

Immediately garnish each affogato with a pinch of sea salt flakes and (if using) a sprinkle of dark chocolate shavings. Serve right away with a small spoon. The contrast of hot espresso and cold gelato should be enjoyed immediately.

Notes

Adjust shots per serving to taste — a single-shot affogato is lighter and more ice-cream forward; two shots are stronger and more coffee-forward. All optional ingredients can be omitted for a classic, simple affogato.