Affogato Recipe

Chill serving glasses

Place two small dessert bowls or short espresso glasses in the freezer for 5–10 minutes to chill. Chilling helps slow ice cream melting once the hot espresso is added.

Brew espresso

Brew 60 ml (about 2 oz) of fresh espresso using an espresso machine. If you don't have an espresso machine, brew a very strong 60 ml stovetop Moka pot shot or strong brewed coffee.

Portion ice cream

Remove chilled glasses from the freezer. Place 2 generous scoops of house-made vanilla ice cream into each glass (about 2 scoops per serving).

Add optional liqueur

If using, drizzle 15 ml (1 tablespoon) coffee liqueur evenly over the ice cream in each serving to add depth and warmth.

Pour espresso

Immediately after brewing, pour 60 ml of hot espresso slowly over the ice cream in each glass. Pouring directly onto the ice cream will create a creamy, partially melted top and a strong coffee pool beneath.

Garnish and serve

If desired, sprinkle 1 tablespoon toasted chopped hazelnuts and 1 teaspoon dark chocolate shavings over the top for texture and flavor contrast. Serve immediately with a small spoon.

Notes on timing

Affogato is best served right after assembly so the contrast between hot espresso and cold ice cream is maintained. Prepare espresso only when the ice cream is portioned and the guests are ready to enjoy.