Affogato means ‘drowned’, which is exactly what you do to a scoop of vanilla ice cream with a strong shot of hot espresso. The ice cream can be fior di latte, vanilla or chocolate, or whatever you like. The pleasures of tasting this delicious dessert/beverage come in stages as the hot continues to melt the cold, first with a spoon and then drinking the last drops straight from the glass. The sweet ice cream and the bitter coffee should complement, not overwhelm each other.
AffogatoCourse: Dessert, DrinksCuisine: ItalianDifficulty: Simple
Only 2 simple ingredients are needed for this classic Italian dessert. The ice cream is literally ‘affogato’ drowned in the hot coffee.
1 to 2 coops of very cold vanilla gelato or ice cream
1 double shot espresso coffee
Amaretto or Frangelico liqueur (optional)
- Make the espresso first so it can sit while you scoop the gelato.
- Put a scoop of a very cold gelato or ice cream in a small coffee cup or glass tumbler that has been chilled in the freezer until frosty and cold to the touch. Bear in mind that the tumblers should have a narrowing bottom, allowing the ice cream to melt and combine with the espresso into the hollowed space in the bottom of the glass.
- Then, simply top or “drown” with a shot of hot espresso and serve immediately. For a tipsy version, you can add a splash of Amaretto or Frangelico liqueur if you’d like, but the best affogato is a simple affogato.