Tahitian Vanilla Affogato Recipe

Brew espresso

Brew 120 ml of very hot espresso (roughly two standard shots or a lungo). Use a dark roast for boldness; keep the espresso piping hot so it creates contrast with the cold ice cream.

If using Tahitian vanilla liqueur: measure 30 ml and set aside. If using vanilla syrup as a non-alcoholic alternative, measure the same volume.

If using dark rum: measure 15 ml and set aside to add to the espresso for an adult variation.

Combine the brewed espresso with the vanilla liqueur (and rum, if using) in a small heatproof pitcher. Taste and, if the espresso is extremely intense, add a splash of hot water to adjust strength. Keep the mixture hot until ready to serve.

Prepare glasses and scoops

Chill four small serving glasses or coupe bowls in the freezer for 5–10 minutes to slow melting. Place 3 generous scoops of Tahitian vanilla ice cream into each chilled glass just before serving.

Add vanilla seeds and salt

Split a fresh vanilla bean and scrape the seeds; sprinkle approximately 1/2 teaspoon of the seeds evenly over the ice cream in each serving (adjust so total used ~1/2 tsp across servings). Add a small pinch of sea salt to each to enhance the vanilla flavor.

Toast coconut and prepare garnishes

Lightly toast coconut flakes in a dry skillet over medium heat for 1–2 minutes until golden and fragrant; remove and cool. Divide toasted coconut flakes, dark chocolate shavings, and optional crushed macadamia nuts among the servings for garnish.

Place an espresso biscotti or cookie alongside each glass if using.

Final assembly

Working quickly, pour about 30 ml of the hot espresso-vanilla mixture over the ice cream in each glass so the coffee cascades around the scoops (120 ml of espresso mixture total divided among 4 servings = 30 ml per serving). If you prefer a stronger coffee presence, pour up to 40 ml per serving and reduce scoops accordingly.

Immediately sprinkle the toasted coconut flakes, a few chocolate shavings, and the macadamia nuts (if using) on top. The hot espresso will slightly melt the ice cream, creating a creamy contrast with the chilled center.

Serve right away with a small spoon and the biscotti on the side. Advise guests to stir briefly if they like a uniform coffee-vanilla mix, or eat spoonfuls of melting ice cream alternated with dashes of espresso for texture contrast.