Originating in Milan, the affogato style of coffee is basically a caffeinated ice cream sundae. A scoop of plain ice cream or gelato is drenched in a shot of hot espresso. While it is fine enjoyed as it is, some variations also include a shot of liqueur (such as Amaretto) or a crumbled topping of amaretti.
- Very cold vanilla/plain ice cream or gelato
- 1 double shot (50ml) of hot espresso
- Toppings or 1 shot liqueur (optional)
1Place a shatterproof cup or glass in the freezer. This drink works best when the container and the ice cream are at their coldest possible.
2Scoop in some very cold vanilla ice cream or gelato. The ice cream doesn't have to be anything special––the affogato tastes brilliant on its own. But it must be very cold for this work well.
3Pour in one double shot of hot espresso. Pour it right over the ice cream.
- Alternatively, place the ice cream in the cup and the double shot of espresso in a shot glass, side by side, in front of your guest. They can help themselves to the pouring fun.
4Add a topping if using. While optional, this can make if fancier. As a topping you could use:
- Ground vanilla
- Or, one shot of liqueur.
5Finished. Enjoy the rush of heat and cold combined. Delicious!
Questions and Answers
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- "Affogato" means "drowned" in Italian.
- Leaving the espresso to melt into the vanilla ice cream while adding ground cinnamon turns it into something delectable.
- After adding the toppings, it's best to serve immediately. Or sprinkle the toppings on at the table, in front of the guest.
- Do all preparation in the freezer to lock in the flavors.
- If the espresso doesn't melt into the ice cream, it can burn the drinker's lips. Ouch!
Things You'll Need
- Shatterproof cup or glass, 300ml
Sources and Citations
- Measurements and technique cross-checked against Caffe L'Affare, How to Make Really Good Coffee, pp. 42-42, (2010), ISBN 978-1-89679-394-4
Categories: Coffee and Tea Ice Cream
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