Affogato Recipe

Chill the serving glasses (optional)

Place two small serving glasses or bowls in the freezer for 5–10 minutes. Chilling helps slow gelato melting when the hot espresso is poured.

Portion the gelato

Remove the glasses from the freezer. Place 1–2 heaping scoops (about 1.5 scoops each; total 3 scoops) of vanilla gelato into each glass. If you prefer a creamier, slightly melted texture, allow the gelato to sit at room temperature for 1–2 minutes before scooping.

Prepare espresso

Pull two fresh shots of espresso (about 60 ml total). If you don’t have an espresso machine, brew a very strong coffee (about 60–90 ml) using an Aeropress or Moka pot. Keep the espresso hot and serve immediately.

Optional flavor additions

If using optional add-ins, sprinkle 1 tsp demerara or brown sugar on the gelato and/or add 1 tsp coffee liqueur over the scoops. Add a pinch of fine sea salt to enhance flavor. For nutty crunch, sprinkle 1 tbsp toasted chopped hazelnuts or almonds over the gelato now or after pouring the espresso.

Assemble the affogato

Pour the hot espresso directly over the gelato in each glass. Aim to pour evenly so the hot coffee partially melts the gelato, creating a creamy coffee float. The hot-to-cold contrast should be immediate; serve right away.

Garnish and serve

Top each affogato with a light sprinkle (about 1 tsp) of dark chocolate shavings and an extra pinch of toasted nuts if desired. Serve immediately with a small spoon and a demitasse for any remaining coffee. If you included coffee liqueur, note that alcohol may slightly increase melting.