Affogato al Caffè

How to Make Affogato al Caffè

1. 1

   Step 1: Chill glasses and portion gelato

   Place 4 small dessert glasses or ramekins in the freezer for 5–10 minutes to chill; this helps the gelato hold its texture against the hot espresso. While the glasses chill, use an ice cream scoop to portion one generous scoop of gelato into each chilled glass and return them briefly to the freezer if your kitchen is warm.

   For this step

   • 4 scoopsVanilla gelato (or high-quality vanilla ice cream)
2. 2

   Step 2: Brew espresso and add liqueur (optional)

   Brew 1 shot of hot espresso per serving (use a stovetop moka, espresso machine, or strong brewed concentrated coffee) and keep it piping hot until assembly. If using coffee liqueur or amaretto, measure 1 tablespoon into each glass now or reserve to pour over the finished affogato for a boozy variation.

   For this step

   • 4 shotsFreshly brewed espresso (hot)
   • 4 tbspCoffee liqueur or amaretto (optional)
   
3. 3

   Step 3: Assemble the affogato

   Working quickly, pour one hot espresso shot over each scoop of gelato so the heat melts the edge and creates a silky coffee cream; if you didn't add liqueur earlier, drizzle it now. Finish each serving with a light dusting of cocoa, a few shavings of dark chocolate, and a tiny pinch of flaky sea salt to brighten flavors.

   For this step

   • 2 tbspDark chocolate (for shaving)
   • 1/4 tspFlaky sea salt (optional)
   • 1 tspUnsweetened cocoa powder (optional, for dusting)
   
4. 4

   Step 4: Serve immediately with biscuits and pairing tips

   Serve the affogato immediately with an amaretti or biscotti on the side for dipping or crunch. For a cocktail twist, serve alongside an espresso martini or stir a splash of cold espresso liqueur into the drink—this dessert pairs beautifully with other espresso-forward cocktails.

   For this step

   • 4 piecesAmaretti or biscotti (for serving)
   

1. Place 4 small dessert glasses or ramekins in the freezer for 5–10 minutes to chill; this helps the gelato hold its texture against the hot espresso. While the glasses chill, use an ice cream scoop to portion one generous scoop of gelato into each chilled glass and return them briefly to the freezer if your kitchen is warm.
2. Brew 1 shot of hot espresso per serving (use a stovetop moka, espresso machine, or strong brewed concentrated coffee) and keep it piping hot until assembly. If using coffee liqueur or amaretto, measure 1 tablespoon into each glass now or reserve to pour over the finished affogato for a boozy variation.
3. Working quickly, pour one hot espresso shot over each scoop of gelato so the heat melts the edge and creates a silky coffee cream; if you didn't add liqueur earlier, drizzle it now. Finish each serving with a light dusting of cocoa, a few shavings of dark chocolate, and a tiny pinch of flaky sea salt to brighten flavors.
4. Serve the affogato immediately with an amaretti or biscotti on the side for dipping or crunch. For a cocktail twist, serve alongside an espresso martini or stir a splash of cold espresso liqueur into the drink—this dessert pairs beautifully with other espresso-forward cocktails.