Affogato

This classic Italian dessert, called caffè affogato (which means “drowned coffee”), couldn’t be simpler. Just two ingredients (or three if you add a splash of liqueur, which I highly recommend) come together to make something much better than the sum of their parts. Creamy vanilla gelato or ice cream topped with a hot shot of espresso—it’s the perfect after-dinner treat when you want something fancy-ish but don’t want to lift a finger.

If you’re into coffee desserts (same!), don’t miss my classic tiramisu, no-churn Vietnamese coffee ice cream, or espresso martinis. They’re all perfect when you want something that feels just a little fancy without a lot of effort—kind of like affogato.

• Vanilla Gelato or Vanilla Ice Cream: The star of the show—cold, creamy, and just sweet enough to balance the bold espresso. Use the best quality you can find.
• Hot Espresso or Strong Brewed Coffee: Poured over the gelato to create that classic hot-and-cold contrast with deep, rich flavor.
• Optional Toppings (Shaved Chocolate, Biscotti, or Liqueur): A little something extra if you want to jazz up your affogato. If you’re in the mood to bake, my almond biscotti or chocolate biscotti are both delicious options. As for the liqueur, you can’t go wrong with Frangelico, Kahlúa, amaretto, or even a splash of Baileys—use whatever you have and love.
• Jump to the printable recipe for precise measurements

Step 1: Assemble the affogato. Scoop the gelato or ice cream into a small bowl or glass, then pour the hot espresso right over the top.

Pro Tip: For best results, chill the serving glasses ahead of time so the gelato holds its shape a bit longer after the espresso is poured.

Step 2: Add a little something extra (optional). Top with shaved chocolate, a splash of liqueur, or pair it with a biscotti on the side. Serve immediately so the textures stay distinct and the dessert doesn’t turn overly soupy.