Affogato
Ingredients
- 8 ounces vanilla gelato – scooped
- 2 ounces espresso – freshly brewed, hot
Instructions
1. If possible, place two small serving glasses in the freezer while you prepare the rest.
2. Divide the vanilla gelato between the glasses, about 4 ounces per glass (two small scoops).
3. Brew the espresso as two single shots, extracting 25–30 seconds until deep brown with a tawny crema.
4. Immediately pour 1 ounce into each glass over the gelato and serve at once with spoons.
Affogato, short for affogato al caffè, marries hot, intense espresso with cold, creamy gelato in a single moment of contrast. The result is a spoonable dessert-drink with bittersweet balance, silky texture, and aromatic depth. As the gelato melts into the espresso, it creates a fleeting sauce that is both rich and refreshing.
In Italy, affogato is a beloved finale served in bars and gelaterie, straddling the line between dessert and coffee. The name means “drowned,” referring to gelato submerged by a fresh shot of espresso. While variations exist across regions and seasons, the core pairing—vanilla or fior di latte gelato with just-pulled espresso—has endured as a simple expression of Italian coffee and dairy craft.