A classic affogato is an Italian dessert cocktail that takes a simple scoop of gelato or ice cream to new heights by dousing it in hot espresso. Making an affogato at home takes just a few quality ingredients and a couple effortless steps for a dessert that feels uniquely sophisticated. Here’s how to make the ultimate affogato:
Equipment You'll Need
- Espresso machine or stovetop moka pot
- Espresso or demitasse cups
- Gelato, ice cream, or sorbetto
- Spoons
Brew Fresh Espresso Shots
- Use medium or dark roast coffee beans
- Grind beans to an espresso consistency
- Tamp the portafilter firmly and insert into espresso machine
- Pull 1-2 ounces of concentrated espresso
Assemble the Affogato
- Scoop gelato, ice cream, or sorbetto into small cups
- Slowly pour hot espresso over the top so it partially melts the ice cream
- Top with extra sprinkle of ground coffee, cocoa powder, nuts or whipped cream (optional)
Affogato Recipe
1
servings5
minutes150-200
kcalA Mouthwatering Affogato Recipe =)
Ingredients
1 shot of espresso (1/4 cup of strong brewed coffee)
1 scoop of vanilla ice cream or gelato
Directions
By using an espresso machine, prepare an espresso shot
OR
Brew a cup of coffee using different methods like french press, moka pot, pour over, or drip coffee
Let the espresso or coffee to cool.
Add a scoop of vanilla ice cream or gelato into your Pour the shot of espresso or brewed coffee over the ice cream.
serving glass or cup.Pour the shot of espresso or brewed coffee over the ice cream.
Serve immediately and enjoy!
How to Make an Affogato?
Notes for You:
- The combination of hot coffee with the cold ice cream creates a delicious contrast of temperatures and flavors.
- Feel free to experiment with different flavors of ice cream.
Flavor Combination Ideas
Once you’ve made the classic version, try these delicious affogato twists:
- Salted caramel gelato with espresso is a favorite
- Orange sorbetto or lemon gelato paired with espresso
- Chocolate or vanilla ice cream works beautifully
- Top with amaretto or Frangelico for an alcoholic dessert
- For decaf, use decaffeinated espresso
- Options are endless!