Affogato

By Eric Kim

Published Aug. 15, 2021

Affogato
Linda Xiao for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophia Pappas.
Total Time
5 minutes
Rating
4(448)
Comments
Read comments

L’affogato al caffè, a dessert of gelato drowned in espresso, is “one of Italy’s most delectable modern dishes,” writes Anna Del Conte in her “Gastronomy of Italy.” The ice cream can be fior di latte, vanilla or chocolate, or whatever you like. Dulce de leche, with its caramelized milkiness, would be wonderful, as would cherry amaretto. The magic of affogato is that you get two pleasures in one: a spoonable dessert sauced with coffee, and a cream-blushed drink to chase it. The sweet ice cream and bitter coffee should enhance, not overtake each other. Like the best partners, they should meet in the middle.

Featured in: The Best Coffee Break Is an Affogato

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Ingredients

Yield:1 serving
  • 1double shot (2 ounces) hot espresso
  • 1 to 2scoops (about ½ cup) very cold vanilla gelato or ice cream (see Tip)
  • Amaretto (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

54 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 5 grams sugars; 1 gram protein; 24 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the espresso first so it can sit while you scoop the gelato. If you don’t have a moka pot or an espresso machine, run to the nearest coffee shop.

  2. Step 2

    Add the very cold gelato to a small shallow bowl or glass that’s been chilled in the freezer until frosty and cold to the touch.

  3. Step 3

    Slowly pour the hot espresso in a thin stream directly over the gelato, draping the entire surface of the scoop with an even layer of coffee. You can add a splash of amaretto here if you’d like (the almond flavor would be welcome), but the best affogato is a simple affogato. Just be sure to start eating it before the gelato completely melts: In each bite, you want solid spoonfuls of the gelato thinly draped in coffee.

Tip
  • Try to buy ice cream that is made without eggs, which can muddy the pure cream flavor. A dense Italian gelato is preferable, especially one speckled with vanilla bean seeds. The structure is important: If it’s too warm or too airy, it will melt into a puddle as soon as the hot espresso hits it.

Ratings

4 out of 5
448 user ratings
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Comments

sheila w

My favorite is a scoop of vanilla gelato sprinkled with Starbucks instant Italian roast coffee and drowned with a really good chocolate syrup.

Amy

Rudy’s Can’t Fail Cafe in Emeryville, CA (across the street from Pixar) serves my favorite affogato variation, Shakey Joe: Coffee milkshake with a shot glass of Guinness stout dropped in. Perfection.

Susan

I do a frozen affogato. Coffee granita with a splash of Kahlua and topped with sweetened condensed milk.

Nina

Delicious! With vegan ice cream, it’s our new favorite dairy-free dessert.

ExDC

I'm in Elm, Kanton Glarus, Switzerland and had dinner a few nights ago at the lovely Restaurant Pizzeria Sternen just down the road from the Talstation. Their Affogato is not to be missed: GRAPPA, instead of Amaretto. ( Also the homemade gnocchi with scads of garlic and arugula, all in olive oil ...but I digress...)

double

Try with Frangelico. You won’t be disappointed.

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