How to Make an Affogato

An affogato is a simple Italian coffee dessert made by pouring hot espresso over cold gelato or ice cream. A common starting point is 1 shot of espresso with 1 to 2 scoops of vanilla gelato or ice cream, served immediately so the hot-and-cold contrast is preserved.

Basic ingredients

• 1 shot of hot espresso, or very strong coffee
• 1 to 2 scoops of vanilla gelato or vanilla ice cream
• Optional liqueur such as amaretto, Frangelico, or coffee liqueur
• Optional toppings such as chocolate shavings, cocoa, biscotti, or whipped cream

Method

1. Chill the serving glass if you like. Some guides recommend chilling the cup or glass so the gelato stays cold a little longer. See Espresso Outlet and Thrifty Foods.
2. Scoop the gelato or ice cream. Add 1 to 2 scoops of vanilla gelato or ice cream to a small glass, bowl, or cup. See RecipeTin Eats, Love and Lemons, and Italian Affogato Recipe & Guide.
3. Brew the espresso. Pull a fresh shot of espresso just before serving, or use very strong hot coffee if you do not have an espresso machine. See The Kitchn, Tripod Coffee, and Love and Lemons.
4. Pour the espresso over the gelato. Pour the hot espresso directly over the cold gelato or ice cream and serve straight away. See RecipeTin Eats, Flavia, and Homemade Italian Cooking.
5. Add optional extras. If desired, finish with a splash of liqueur, grated chocolate, whipped cream, or biscotti. See RecipeTin Eats, Inside The Rustic Kitchen, and Espresso Outlet.

Method without an espresso machine

1. Make very strong coffee. Brew a short, concentrated coffee using a moka pot, AeroPress, pod machine, or similar method. See Love and Lemons, Tripod Coffee, and Coffee Hero.
2. Use high-quality cold ice cream or gelato. Keep it cold until the last minute so it does not melt too quickly. See Inside The Rustic Kitchen, Homemade Italian Cooking, and Coffee Hero.
3. Assemble and serve immediately. Scoop the gelato, pour the strong hot coffee over it, and eat it right away with a spoon. See Homemade Italian Cooking, RecipeTin Eats, and The Forked Spoon.

Quick tips

• Vanilla is the most common choice, but traditional versions may use fior di latte gelato for a purer dairy flavour. See Love and Lemons, Coffee Hero, and Italian Affogato Recipe & Guide.
• Use short, strong coffee rather than a diluted long black so the dessert keeps its coffee intensity. See Inside The Rustic Kitchen, Tripod Coffee, and Thrifty Foods.
• Affogato is best enjoyed immediately, before the gelato melts fully into the espresso. See Flavia, RecipeTin Eats, and The Forked Spoon.