Affogato – A Coffee Dessert

I wanted to give port another try after the delicious Pan-Seared Wild Duck Breast with Port Wine Reduction I just made, so I picked up a second bottle to make this Affogato recipe. What is Affogato? I’m glad you asked! It’s espresso poured over gelato, and many versions add a bit of liquor to the mix. Affogato translates to “drowned” as in the gelato is drowned in coffee. I like the sound of that, so let’s give it a try!

A great combo of espresso and gelato. You can also add in a little adult beverage touch. Dessert and cocktail all in one!

Recipe Author: Jay and Leah at Gastronom Blog
Get the recipe

The Ingredients

I love recipes with options, and this recipe has a lot of them. It lists dark rum, port wine, amaretto, and whiskey as options for the liquor component. I like them all, but I wanted to stick with port as this week’s theme.

The flavor of gelato is also flexible, but I stuck with vanilla. You just can’t go wrong with vanilla!

Lastly, you need freshly brewed espresso. I don’t have an espresso maker, so I reached for the I have in my pantry. It makes a decent cup, and it’s quick. I could have dragged out my French press, but I admit that I got lazy.

Affogato Ingredients
Port wine, espresso, and vanilla gelato

The Process

I started off by making the espresso. That took about a minute and a half thanks to my microwave.

With the espresso brewed, I measured out 3 ounces and added an ounce of port to that. then I scooped the gelato into the glass and poured the coffee-port mixture over it. Done! With brewing the coffee the whole thing took 3 minutes as listed.

If you opt for brewing the coffee in a French press, I’d say you’re looking at a total of 5-6 minutes for the coffee and Affogato. That’s still pretty quick and just slightly more complicated.

Affogato served in a dessert dish
Affogato served in a dessert dish

So how was it?

Clear & Accurate Directions
Accurate Time(s)
Appearance
Taste
My introduction to affogato was so nice that I made it twice! Really, I loved it, and I wanted to photograph it in two different containers. The fact that it was creamy coffee goodness with a liquor pop had a lot to do with it too. The hot coffee melts the vanilla gelato a bit, adding sweetness and creaminess to the bitter drink. I made mine with port wine which added a little more sweetness and flavor. Don't like port? No problem, this recipe is flexible as to the type of liquor you use. This dessert was so easy to make, looks beautiful, and is the perfect little portion for an after-dinner treat. Most definitely a Pinterest success!
- Advertisement -

LEAVE A REPLY

Comments are welcome! Please be aware that all comments are reviewed before they are posted and will not appear immediately. Spam goes straight to the Trash folder.

Please enter your comment!
Please enter your name here

- Advertisement -
Candice
Candicehttps://www.hungrypinner.com
I'm Candice, and I'm The Hungry Pinner. I created this blog to share my love for cooking and my experiences with the MANY recipes I've found on Pinterest over the years. Join me as I blog my way through those recipes to find out if they are worth trying yourself.

Popular

This post may contain affiliate links to products available to purchase through Amazon. These purchases earn a small commission that funds The Hungry Pinner. There is never any additional cost to you.

More recipes like this

My introduction to affogato was so nice that I made it twice! Really, I loved it, and I wanted to photograph it in two different containers. The fact that it was creamy coffee goodness with a liquor pop had a lot to do with it too. The hot coffee melts the vanilla gelato a bit, adding sweetness and creaminess to the bitter drink. I made mine with port wine which added a little more sweetness and flavor. Don't like port? No problem, this recipe is flexible as to the type of liquor you use. This dessert was so easy to make, looks beautiful, and is the perfect little portion for an after-dinner treat. Most definitely a Pinterest success!Affogato - A Coffee Dessert