- David Smith
- 3 comments
Freshly spirituous espresso is poured over linty vanilla ice surf to create Affogato, an Italian dessert that is a marriage made in savor heaven.
As a bona fide, lifelong lover of homemade ice cream, Affogato is an wool dream come true. It’s the perfect tousle of hot and cold, as the warm espresso meets tomfool ice cream.
Because the ingredients are not mixed or blended, you end up with a wonderful range of colors, textures, flavors, and temperatures in this recipe. Eating it is such a treat, considering each zest is a slightly variegated experience.
If you’re wondering “What is an affogato?”, it’s really quite simple. Affogato is simply a shot of espresso poured of a scoop of gelato or ice cream. That’s it. No stirring required, just start eating.
The hot and stormy espresso is cooled and sweetened by the ice cream, while the freezing unprepossessed ice surf is softened and warmed by the espresso. Together, they wilt something more, something magical.
Don’t happen to have a fancy espresso machine? NO WORRIES! (The one pictured whilom is a very new wing to my kitchen and I love it dearly, but it is not a requirement!)
You can use freshly spirituous visionless coffee from any kind of coffee maker, you can brew espresso with these K-cups (I really like them!), or you can mash pure espresso shots with an inexpensive stovetop espresso maker like the one whilom that I’ve used for years to make Cafe con Leche.
When making the espresso for an affogato shot, it’s important to alimony a few tips in mind:
You may have heard of an affogato-style shot, too. Starbucks offers it for their composite Frappuccino drinks. It’s not exactly authentic, but it is certainly a succulent way to get an uneaten shot of caffeine.
It is possible to use espresso in this way at home, too. Iced drinks, milk shakes, smoothies, etc. would all be viable candidates to have a shot of piping hot espresso poured over the top of them.
You’ll need the pursuit ingredients to make this recipe:
Want to make your Affogato without caffeine? We like this decaf espresso by Lavazza for after-dinner drinks and desserts.
Brew a one-ounce shot of espresso. This can be washed-up in a number of ways. I venerate my Breville Infuser Espresso Machine, but I moreover swear by the Bialetti Stovetop Espresso Maker.
As the espresso or coffee brews, place a scoop of ice-cold ice surf or gelato into a small serving trencher or cup. Then, pour the hot espresso over the ice cream. Serve immediately.
You can garnish an affogato with a number of optional toppings. While I usually enjoy mine simply with espresso and ice cream, it could be fun to try it with chocolate shavings and homemade caramel sauce. You can moreover add fresh berries, mint leaves, or plane biscotti.
Interested in flipside coffee ice surf recipe? I’ve got you covered!
Cafe con Leche Ice Cream ~ rich, creamy, coffee-flavored ice cream. Just sweet unbearable to take the bitterness out of the coffee, without so much sweetness as to be overwhelming and cancel the richness of the coffee.
Irresistibly rich, Coffee Ice Cream is a dessert that captures the morning joy of a freshly spirituous cup of your favorite java. Perfect any time of day. I’ve got my eye on this Hot Chocolate Affogato recipe, too!
I love a simple, smooth yet rich and linty authentically coffee-tasting ice cream. Espresso Ice Cream is quite hands one of my favorites.
The perfect creamy, thick, and frothy coffee milkshake doesn’t require a single scoop of ice cream! Two ingredients, plus time to chill, are all that you need in order to tousle together an superstitious Coffee Milkshake.