In the real world, affogato is not more than espresso over ice cream in a cup. But in this brew-pour-sip-ahhh world, affogato coffee is the ultimate espresso perfection. It’s one of my favorite desserts on this planet and it’s so easy to put together.
The traditional affogato is made with only two ingredients: espresso and vanilla ice cream. There is beauty in simplicity…
1 scoop vanilla ice cream
1 ounce espresso (a single espresso shot)
Pull out one single espresso shot (use short espresso button on single serve machines like Rivo or Verismo). Put a generous scoop of vanilla ice cream into the cup and pour espresso over the ice cream. Don’t stir before serving. Always make and serve fresh.
When making affogato it’s important to use the right espresso to ice cream ratio: for every scoop of ice cream, use about 1 ounce of espresso. The espresso should fill the cup but it should not cover ice cream entirely. And, always make affogato before serving, don’t just let it sit there.
In case you don’t have an espresso machine, you can replace espresso with regular coffee but you need to make it double/triple strong. For example: brew 1 k cup at 4 ounce setting, brew 1 scoop of coffee with 2-3 oz water with Hario or French press, etc. You need to brew strong coffee. Again, combine 1 scoop ice cream with 1 ounce coffee.
Also, if you want to try affogato over brownies check out this post from Shelly (Vegetarian Ventures), where she makes “drownies”. Yum!