Affogato is one of those desserts that’s so simple, it almost doesn’t make sense how good it tastes. One scoop of Italian vanilla gelato and a shot of hot espresso. That’s it. But when it all comes together, it’s magic. Affogato is one of my favorite Italian desserts, and no matter how full I am, there’s always room for affogato.
The word affogato means “drowned” in Italian, referring to the scoop of gelato drowning in the hot espresso you pour over just before serving. You’ll often see it on the menu at Italian cafés and restaurants, sometimes under desserts, sometimes listed as a coffee drink. Which makes sense because it’s kind of both.
A good affogato is all about balance. The espresso should be strong and intense, and the gelato should be creamy with a distinct vanilla flavor, and of course, high quality makes all the difference.
In Italy, affogato is usually served in a small glass or cup with a teaspoon on the side. Some places serve the espresso separately so you can pour it yourself. You typically eat the affogato with a spoon, at least in the beginning. Once the gelato starts to melt and mixes with the coffee at the bottom of the glass, some people just pick it up and drink the rest straight from the cup.
Want to make affogato at home?
All you need is a good scoop of vanilla gelato or regular vanilla ice cream and a hot shot of espresso. If you don’t have an espresso machine, a small cup of strong coffee will work too. Just make sure the coffee is hot and robust, and the gelato isn’t too soft. Of course, it won’t be exactly like sitting at a sidewalk café in Italy, but it’ll get you close enough to pretend.
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Recipe: Affogato – When Vanilla Gelato Meets Espresso
1
glassIngredients
1 scoop good quality vanilla gelato or regular vanilla ice cream
1 shot espresso or strong brewed coffee
Directions
- Place the gelato in a small glass or cup.
- Pour the hot espresso over the gelato right before serving.
- Enjoy immediately.
