Before you cook
Background Recipe story & origin
Affogato, meaning 'drowned' in Italian, is deceptively simple: a scoop of vanilla gelato with hot espresso poured over it. Its origins are unclear-likely emerging from Italian coffee bar culture in the mid-20th century, though the practice of combining coffee and ice cream is older. The espresso must be freshly pulled; the gelato should be fior di latte or high-quality vanilla. The interaction is immediate: hot espresso melts cold gelato, creating something between drink and dessert. Variations add amaretto, Frangelico, or other liqueurs. Timing matters-serve immediately, before the gelato fully melts.
Before you start Equipment you'll need
- espresso machine — Brews hot espresso shots with proper pressure and temperature for affogato preparation
Safety Safety & allergen notes
- Use caution with hot surfaces and oils.
Non-negotiables Rules for success
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Assemble and serve
Place scoop of gelato in each glass or cup. Pour hot espresso over immediately before serving.
Prep Get set first
About 5 min of prep
- Prepare espresso machine
This recipe takes about 5 minutes total.
Ingredients
Instructions
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Assemble and serve
Place scoop of gelato in each glass or cup. Pour hot espresso over immediately before serving.