Affogato Recipe
Make Affogato Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso
Ice cream
Finishing & optional add-ins
Equipment
Method
Prepare espresso
Brew
Brew two fresh shots of espresso (about 60 ml total). If you prefer a slightly milder pour-over-style affogato, brew concentrated strong coffee. Serve immediately while very hot.
If the espresso is extremely intense and you prefer a milder top, stir in 1–2 teaspoons of hot water into the espresso to taste. Keep the espresso hot until ready to assemble.
Scoop ice cream
Place 2 generous scoops of vanilla gelato or ice cream into a chilled demitasse cup or small serving glass. Use a chilled scoop or spoon to prevent rapid melting.
If using coffee liqueur, drizzle 1/2 tablespoon evenly over the scoops now.
Assemble affogato
Position the cup on a small saucer or plate. Immediately pour the hot espresso directly over the ice cream so the hot coffee contrasts with the cold gelato — this creates a creamy melted layer on top and pools below.
Serve right away so you preserve the contrast of hot and cold.
Finish & serve
Sprinkle the top with dark chocolate shavings or a dusting of cocoa powder (about 1 teaspoon). If using, add a pinch of sea salt and scatter the toasted chopped nuts for texture.
Provide a small spoon. Encourage guests to alternate spoonfuls of melted coffee and firmer ice cream for the classic affogato experience.