Affogato al caffè
A scoop of fior di latte gelato 'drowned' in a shot of hot espresso. Two ingredients, a minute's work.
Recipe by I Want Some Food · Reviewed by the editorial kitchen.
- Prep
- 3 min
- Cook
- 2 min
- Rest
- None
- Total
- 5 min
- Difficulty
- Very easy
- Spice
- No chilli
- Cost
- Cheap nightUnder $8 USD · indicative, not a store price
About
Affogato means drowned: a scoop of plain, milky gelato, fior di latte or vanilla, in a small glass, with a shot of hot, freshly made espresso poured over it at the table. The hot coffee melts the edges of the gelato into a sweet, creamy coffee sauce while the centre stays cold. That is all. Whipped cream, chocolate sauce and biscuits are additions from café menus, not the dish. The two things that matter are dense, good-quality gelato and strong, fresh espresso; instant coffee or weak filter coffee will not work. Chill the glasses so the gelato does not melt too fast. Serve it at once, with a spoon, and eat it before the coffee cools.
What you'll need
2 ingredients. Tap each one once it's out on the bench.
Ingredients
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Chill a small glass or cup in the freezer for 10 minutes.
10 min
Step 2
Put a firm scoop of gelato in the glass.
1 min
Step 3
Make the espresso and pour it straight over the gelato. Serve at once with a spoon.
Nutrition
Per serving · estimate
- Calories
- 145 kcal
- Protein
- 2.5 g
- Carbs
- 16.5 g
- Fat
- 7.7 g
- Saturated fat
- 4.8 g
- Fibre
- 0.5 g
- Sugar
- 14.7 g
- Sodium
- 57 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Milk
- Vegetarian
- Gluten-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 13 November.
Substitutions
Fior di latte gelato → Vanilla or hazelnut gelato
Both common in Italian bars.
Tips
- Use gelato straight from the freezer so it holds while the coffee melts the edges.
- A moka pot espresso works if you do not have a machine.
History & culture
In Italy affogato is a simple dessert or a summer afternoon treat ordered at the gelateria or bar, where the barista makes the espresso and the gelato is scooped fresh. Some add a splash of amaretto or grappa; then it is 'affogato corretto'.
Gelato and espresso met in twentieth-century Italian cafés, after the espresso machine spread through Italy from the 1940s. Affogato grew up there as a way to have coffee and dessert at the same time, and Italian cafés abroad carried it around the world.
Traditional — Gelato and espresso only.
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Affogato al caffè take?
5 min all in — 3 min prep, 2 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 1 glass. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Very easy.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Gluten-free.
5 more questionsFewer questions
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
What can I use instead?
Fior di latte gelato → Vanilla or hazelnut gelato. Both common in Italian bars.
Any tips from this recipe?
Use gelato straight from the freezer so it holds while the coffee melts the edges. A moka pot espresso works if you do not have a machine.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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