There are a couple of restaurants in our area that offer world-class affogatos on their dessert menu. Angelo’s in Bellevue (longtime, family-run restaurant & lounge featuring Italian cuisine) and Bistro San Martín in Arlington (stylish, art-filled cafe serving globally accented cooking). Both are wonderful restaurants, and we visit them as often as is reasonable. And inevitably, Mr. C. orders an Affogato for dessert. And of course, I always must have a taste. (Or two!)
But the last time Andy ordered an Affogato, it finally hit me that this amazing dessert was basically just ice cream swimming in a pool of expresso. With maybe a splash of liqueur (if you’ve been extra special good). Topped with a bit of whipped cream and shaved chocolate to make the whole thing look pretty. And I had to stop and ask myself – how bloody hard would that delicious dessert be to reproduce at home? Not-very-darn was my ever so logical conclusion.
Because, we almost always have ice cream in our freezer. And we own a very nice espresso machine. (Used daily BTW.) Plus, we usually have a spray can of whipped real cream on the top shelf of our fridge. (You simply can’t serve a proper mocha without whipped cream and chocolate sprinkles on top, now can you!) And as far as additives like Kahlúa are concerned, Mr. C. has that covered too. He keeps us well supplied with a variety of spirits suitable for just about any occasion. So, the other evening, we had ourselves each a small Amaretto Affogato. And there was much rejoicing here at Chez Carr.
So, if you ever need a quick and easy dessert to serve your family or guests, this is the recipe for you. OK, your young children probably wouldn’t appreciate this amazing combination of ingredients. But your teenagers, especially if they are into coffee, would think you king or queen of the planet if you surprised them with one of these babies some evening for dessert. They might even offer to do the dishes. Or at the very least, when told it was their turn to do the dishes, might not gripe about the unfairness of being forced into servitude.
Anyway, affogatos are ever so easy to prepare. And absolutely delicious. And you don’t need an espresso machine to make them. Just use strong freshly brewed coffee instead.
Well, my work here is done for today. You have a great new recipe to play with. And because I think there is nothing finer in this world than options, I have provided you with various ways to make these delightful treats. Try them all. Not all in the same evening you realize. But over the course of a couple of months, that would certainly be acceptable.
As always, peace and love to all.
Traditional Italian Affogato:
2 scoops gelato or ice cream (vanilla bean, coffee, chocolate, etc.)
1-2 shots espresso or strongly brewed coffee (regular, half caff, or decaf)
whipped cream, opt. garnish
grated dark, white, or milk chocolate, opt. garnish
Place gelato or ice cream in a small glass container. Pour the espresso over the gelato or ice cream. Quickly add garnish or garnishes. Serve immediately.
Amaretto Affogato: (chocolate cherry flavored)
2 scoops gelato or ice cream (vanilla bean, coffee, chocolate, etc.)
1 splash amaretto
1 shot espresso or strongly brewed coffee (regular, half caff, or decaf)
whipped cream, opt. garnish
grated dark chocolate, opt. garnish
Place gelato or ice cream in a small glass container. Pour the amaretto then the espresso over the gelato or ice cream. Quickly add garnish or garnishes. Serve immediately.
Bourbon Affogato (caramel and vanilla flavored)
2 scoops gelato or ice cream (vanilla bean, coffee, chocolate, etc.)
1 oz. bourbon
1-2 shots espresso or strongly brewed coffee (regular, half caff, or decaf)
whipped cream, opt. garnish
grated milk chocolate, opt. garnish
chopped pecans, opt. garnish
Place gelato or ice cream in a small glass container. Pour the bourbon then the espresso over the gelato or ice cream. Quickly add garnish or garnishes. Serve immediately.
Frangelico Affogato (hazelnut flavored)
2 scoops gelato or ice cream (vanilla bean, coffee, chocolate, etc.)
shot of Frangelico liqueur
1-2 shots espresso or strongly brewed coffee (regular, half caff, or decaf)
whipped cream, opt. garnish
chopped hazelnuts, opt. garnish
Place gelato or ice cream in a small glass container. Pour the Irish Cream then the espresso over the gelato or ice cream. Quickly add garnish or garnishes. Serve immediately.
Irish Cream Affogato (creamy espresso flavored with hints of vanilla and chocolate with a nutty aftertaste)
2 scoops gelato or ice cream (vanilla bean, coffee, chocolate, etc.)
shot of Irish Cream
1-2 shots espresso or strongly brewed coffee (regular, half caff, or decaf)
whipped cream, opt. garnish
chopped nuts, opt. garnish
Place gelato or ice cream in a small glass container. Pour the Irish Cream then the espresso over the gelato or ice cream. Quickly add garnish or garnishes. Serve immediately.
Kahlúa Affogato (enhanced coffee flavor)
2 scoops gelato or ice cream (vanilla bean, coffee, chocolate, etc.)
shot of Kahlúa
1-2 shots espresso or strongly brewed coffee (regular, half caff, or decaf)
whipped cream, opt. garnish
chopped walnuts or pecans, opt. garnish
Place gelato or ice cream in a small glass container. Pour the Kahlúa then the espresso over the gelato or ice cream. Quickly add garnish or garnishes. Serve immediately.
White Russian Affogato (boozy enhanced espresso flavor)
2 scoops gelato or ice cream (vanilla bean, coffee, chocolate, etc.)
½ oz. vodka
1 oz. Kahlua
1-2 shots espresso or strongly brewed coffee (regular, half caff, or decaf)
whipped cream, opt. garnish
grated dark chocolate, opt. garnish
Place gelato or ice cream in a small glass container. Pour the vodka and Kahlua then the espresso over the gelato or ice cream. Quickly add garnish or garnishes. Serve immediately.