There's something wonderfully simple about affogato, the classic Italian dessert that perfectly pairs vanilla ice cream with a hot shot of espresso. It's just two ingredients, but when they come together, it's magic.
I love making affogato at home, especially since I’ve found a way to craft it without needing an espresso machine—using a trusty moka pot instead.
Affogato means "drowned" in Italian, which beautifully describes how the ice cream is bathed in coffee. While its origins are a bit mysterious, affogato has found a special place in the hearts of those who love a little sweetness with their caffeine kick.
In Italy, it's often enjoyed as a refreshing finish to a meal, a simple yet sophisticated treat that wakes up the palate.
For my version, I insist on using real vanilla bean ice cream. It makes all the difference, turning a simple dessert into something extraordinary. The tiny flecks of vanilla bean not only add a burst of authentic flavor but also make each spoonful feel a bit more indulgent.
Brewing the coffee in a moka pot adds its own charm. I start with hot water filled just below the valve to keep the brewing swift and gentle, avoiding any burnt flavors. Watching closely as the coffee brews, I turn off the heat the moment the first rich streams appear, ensuring the coffee is perfect for pouring.
Cheers!
Making affogato is one of those pleasures that is as easy as it is delightful. It’s about taking a moment to enjoy the small things—like the way the ice cream slowly melts under the warm coffee, creating a creamy, dreamy mixture that’s both invigorating and comforting.
So grab your moka pot, scoop up some ice cream, and give it a try. It’s a simple joy that feels a bit like bringing a piece of Italy into your home.
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