Affogato Recipe

Chill serving glasses

Place 2 small dessert glasses or bowls in the freezer for 5–10 minutes before assembling. Chilling helps slow melting once the hot espresso is added.

Prepare espresso

Brew two fresh shots (about 60 ml total) of espresso using an espresso machine. If you don't have an espresso machine, brew 60 ml of very strong, hot coffee using a Moka pot or AeroPress. Keep the espresso hot and just off the boil.

Portion gelato

Remove the chilled glasses from the freezer. Place one large or two modest scoops (about 1/2 cup total per serving) of vanilla gelato or ice cream into each glass. If desired, drizzle 1 teaspoon brown sugar or simple syrup over the gelato to add sweetness and texture.

Add liqueur (optional)

If using, pour 1 teaspoon of amaretto or coffee liqueur over the gelato in each glass. This is optional but adds depth of flavor.

Pour espresso

Immediately pour one hot espresso shot (about 30 ml) over the gelato in each glass. Pour slowly so the espresso warms the gelato and creates a creamy mixture without completely melting it.

Garnish and serve

Sprinkle each affogato with 1 teaspoon of finely grated dark chocolate and, if desired, a pinch of toasted almond flakes. Garnish with 1–2 whole coffee beans if you like. Serve immediately with a small spoon.

For an adult variation, substitute the teaspoon of liqueur with an equal amount of Frangelico, Kahlúa, or a coffee liqueur. For a crunchy texture, fold toasted almond flakes into the gelato just before pouring the espresso.