The recipe is so simple, it doesn’t feel right to call it a recipe.
It’s just two and ingredients and three steps. What could be easier? Literally nothing.
There are so many reasons to love the affogato, but this one rises to the top for us: So easy to make and so difficult to botch.
Affogato comes from the term affogare, which means “to drown” in Italian. The name describes the act. You’re drowning a generous scoop of gelato (or ice cream) in a hot shot of espresso.
If you’ve ever enjoyed a cup of freshly roasted cup of coffee with a bowl of ice cream, you know the deep satisfaction that comes from this simple pairing. The affogato takes it to another level, with the fat content and pure vanilla of the gelato (or ice cream) balancing the hot, bitter espresso.
While making an affogato is simple, a few tips will go a long way toward maximizing your enjoyment.
The recipe
Start by brewing the espresso shot because you’re going to want it to be fresh and hot. Then add a generous scoop (or two; we won’t tell) of premium vanilla gelato or ice cream.
If authenticity matters to you, a traditional affogato is made with fior di latte, a sweet milk-flavored gelato. If not, vanilla ice cream is perfectly acceptable. Just make sure it’s full-fat. The high butterfat will give the affogato a rich, creamy texture as it melts, whereas a low-fat ice cream will melt too quickly and become watery.
Pour the hot espresso shot directly over the gelato (or ice cream) and devour it immediately.
Can you use coffee instead?
Even those of us who happily self-identify as coffee snobs may avoid making espresso at home because it’s a whole thing. This doesn’t mean you’re out of luck because, yes, you can make an affogato with coffee instead.
It should be a medium to dark roast because it will pair better with dairy and sugar than a brighter, more acidic light roast might. And you’ll want to make it noticeably stronger than you otherwise would. Aside from that, follow the same steps outlined above.
Finding joy in experimentation
Once you nail a few of these, you may want to start experimenting. To that we say, “Go for it!”
For such a simple dessert, there are many, many potential variations. For example, chocolate, coffee, butterscotch, salted caramel, hazelnut, and butter pecan all pair beautifully with espresso or a rich coffee. And that’s just scratching the surface.
As you explore new flavor combinations, leave the Ben & Jerry’s for another time. Those chunks and exotic flavors are likely to muddy the dessert. The affogato works best with pure flavors.
Also consider a topping. (Again, one at a time.) Dark chocolate shavings or a pinch of sea salt are appropriately minimalistic options.
For a crowd-pleaser at your next dinner party, add a tablespoon of a sweet liqueur like Baileys, Amaretto, or Frangelico. Pour it over the gelato (or ice cream) right before the espresso.