Affogato Recipe

Chill serving glass

Place the serving glass or small bowl in the freezer for 5–10 minutes before assembling to keep the ice cream from melting too quickly.

Brew two fresh shots (about 2 oz / 60 ml) of Kitchen Little City Roasters espresso. Use a short pull so the espresso is hot and concentrated.

Scoop two generous scoops of coconut vanilla bean ice cream into the chilled serving glass or small bowl. Pack the scoops so they sit slightly above the rim.

Immediately pour the hot espresso over the ice cream. Pour slowly so the espresso cascades around and partially melts the ice cream, creating a creamy pool.

If desired, sprinkle dark chocolate shavings over the top for contrast and serve immediately with a small spoon.

Warm the serving glass in your hands or chill briefly if preferred. Matcha will be mixed hot and poured over ice cream so a room-temperature glass works well.

Sift 1 teaspoon of ceremonial matcha into a small bowl or matcha bowl to remove any lumps.

Heat water to just below boiling (~80°C / 176°F). Measure 2 tablespoons (about 30 ml) of hot water and pour it over the sifted matcha.

Whisk the matcha briskly in a zig-zag or 'M' motion using a bamboo chasen or small whisk until frothy and fully dissolved, about 15–20 seconds.

Place two scoops of coconut vanilla bean ice cream into the serving glass or small bowl.

Pour the hot, frothy matcha over the ice cream. The heat will create a creamy emulsion as the ice cream melts slightly.

Garnish with toasted coconut flakes if desired and serve immediately with a spoon.