Italian Affogato

Ingredients

1 scoop gelato or ice cream, such as vanilla, chocolate, hazelnut, or any flavor you prefer

1 shot hot espresso, about 30 ml or 1 ounce, freshly brewed

1 tablespoon liquor, optional, such as Frangelico, Amaretto, Kahlua, Sambuca, rum, or Bailey’s

Whipped cream, optional, for a creamy topping

Chocolate shavings, optional, for extra richness

Cocoa powder, optional, for a light chocolate finish

Biscotti, optional, for serving on the side or as a garnish

Brew a fresh shot of espresso using an espresso machine, moka pot, or very strong coffee.

Keep the espresso hot so it can gently melt the gelato when poured.

Place one scoop of gelato or ice cream into a small serving glass, dessert cup, or bowl.

Slowly pour the hot espresso directly over the scoop of gelato.

If using liquor, drizzle a small amount over the top for extra flavor.

Add optional toppings such as whipped cream, chocolate shavings, cocoa powder, or a small biscotti.

Serve immediately while the espresso is hot and the gelato is beginning to melt.

Enjoy with a spoon, or use a small straw to sip the creamy espresso mixture at the bottom.