Affogato
Published Aug. 15, 2021
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1double shot (2 ounces) hot espresso
- 1 to 2scoops (about ½ cup) very cold vanilla gelato or ice cream (see Tip)
- Amaretto (optional)
Nutritional analysis per serving (1 servings)
54 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 5 grams sugars; 1 gram protein; 24 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the espresso first so it can sit while you scoop the gelato. If you don’t have a moka pot or an espresso machine, run to the nearest coffee shop.
- Step 2
Add the very cold gelato to a small shallow bowl or glass that’s been chilled in the freezer until frosty and cold to the touch.
- Step 3
Slowly pour the hot espresso in a thin stream directly over the gelato, draping the entire surface of the scoop with an even layer of coffee. You can add a splash of amaretto here if you’d like (the almond flavor would be welcome), but the best affogato is a simple affogato. Just be sure to start eating it before the gelato completely melts: In each bite, you want solid spoonfuls of the gelato thinly draped in coffee.
- Try to buy ice cream that is made without eggs, which can muddy the pure cream flavor. A dense Italian gelato is preferable, especially one speckled with vanilla bean seeds. The structure is important: If it’s too warm or too airy, it will melt into a puddle as soon as the hot espresso hits it.
Private Notes
Comments
My favorite is a scoop of vanilla gelato sprinkled with Starbucks instant Italian roast coffee and drowned with a really good chocolate syrup.
Rudy’s Can’t Fail Cafe in Emeryville, CA (across the street from Pixar) serves my favorite affogato variation, Shakey Joe: Coffee milkshake with a shot glass of Guinness stout dropped in. Perfection.
I do a frozen affogato. Coffee granita with a splash of Kahlua and topped with sweetened condensed milk.
I opened this recipe thinking “how could this actually be a recipe?”, and I laughed out loud at the part about running to the nearest coffee shop to procure a double espresso! 🤣 I guess in the end it is an interesting deconstruction/commentary of the preparation of a dessert that I think has never crossed the mind of anyone I know here in Italy. It just goes to show that in Eric Kim’s able hands, the quotidian becomes sublime and sophisticated.
Delicious with crumbled amaretti cookies on top!
Delicious! With vegan ice cream, it’s our new favorite dairy-free dessert.