Have you tried an affogato this August? Sounds like 'avocado' - except the 'v' is 'f' and the 'd' is a 't' and it's one of our favorite coffee drinks, especially for dessert on a hot summer day. Speaking of coffee, did you know Starbucks already put Pumpkin Spice Lattes back on the menu? Thanks to some lower than expected revenue reports, or maybe an over-caffeneited marketing team, Starbucks has added the PSL earlier than ever.
So here is one of our favorite desserts with coffee that they do actually serve at the Starbucks Reserve locations. Actually, they offer a Starbucks flight of affogatos (so fancy)! But save yourself the cash, these were about $6 back in the late 2018's, so you can imagine the price now. All you need to create an affogato at home is an espresso shot and scoop of premium vanilla ice cream.
How to Make an Affogato:
Ingredients:
- 1 scoop of vanilla gelato (or ice cream, but traditionally gelato is used)
- 1 shot of freshly brewed hot espresso
Instructions:
- Prepare the Espresso: Brew a fresh shot of espresso using your espresso machine, stovetop Moka pot, or an alternative method if necessary. It’s important that the espresso is hot and strong.
- Scoop the Gelato: Place one generous scoop of vanilla gelato into a small glass or dessert cup. If you prefer, you can also use other flavors like hazelnut, chocolate, or coffee for a twist on the classic.
- Pour the Espresso: Immediately after brewing, pour the hot espresso over the gelato. The espresso should be poured slowly and directly onto the gelato, partially melting it and creating a creamy, bittersweet dessert.
- Serve Immediately: The affogato is best enjoyed right away while the gelato is still cold but slightly melting from the hot espresso. You can serve it with a spoon to enjoy the mix of textures and flavors.
Optional Variations:
- Toppings: Add a sprinkle of shaved chocolate, a drizzle of liqueur (like amaretto or coffee liqueur), or some crushed nuts for extra flavor.
- Double Espresso: For a stronger coffee flavor, you can pour a double shot of espresso over the gelato.