Affogato
Cold ice cream, meet hot espresso.
by Erin Henderson
In a surprise to absolutely no one, Toronto in July is hot, humid, sticky, and sweaty. If you haven’t had an opportunity to visit my sweltering city in such a time as this, think of New York with more apologies.
As city slickers (literally in this case), look for innovative ways to beat the heat, perhaps the most elegant is to mimic the culture that invented cool, the Italians.
Affogato, which translates to “drowned” and can refer to any cold food doused in liquid, has become synonymous with the after dinner treat of a scoop of ice-cold gelato (typically vanilla) topped with freshly brewed, hot espresso. The pleasing juxtaposition of the sweet cream against the bitter coffee is one of life’s great pairings.
Where the affogato got its start is up for debate, some suggesting the 1950’s, others saying much further back, centuries, in fact, when a medieval monk blended his ice cream with espresso. Regardless of the origin story, affogato is here now – popularized in the last few decades, for better, but probably worse, by the fast-food coffee chains who offer milkshake-like, coffee drinks with catchy names.
To make affogato at home is super easy, and incredibly quick. Despite its simplicity, it's irresistibly delicious, and an utterly charming way to end a meal.
Affogato
Affogato is a fun afternoon pick-me-up and an elegant alternative to dessert. While typically served with just ice cream and espresso, no one’s stopping you from a little extra adult indulgence by adding a shot of your favourite liqueur.
Makes: 1 drink
Barista level: easy
Ingredients:
- 1 scoop good gelato (vanilla is classic, but chocolate, coffee or pistachio is delicious as well)
- 1 double or single espresso, to taste
How to Make It:
Into a heat-resistant glass, add your gelato, top with hot espresso, and a little liqueur, if you feel like it.
