Forget elaborate pastries and complicated cake techniques at your next cocktail hour or party. Our Nespresso Affogato, Italy’s answer to the perfect dessert pick-me-up, is where simplicity meets pure indulgence. A shot of rich, hot espresso meets a scoop of your favorite ice cream, melting it slowly. Plus, it’s one of 2024-2025’s trending ingredients for the way it can transport you to Italy in one scoop. It’s a dish full of textures and flavors; hot and cold, bitter and sweet, each bite an explosion of contrasting sensations. This recipe is an adventure for your taste buds and shows the power that a few perfect ingredients can have. Plus, the best part is with a Nespresso machine by your side, crafting this culinary masterpiece takes mere minutes.
Using Nespresso
While you can use any type of espresso for an affogato, we find that Nespresso pods provide a delicious balance between bitter and roasted flavors. Their premium selections range to fit any type of coffee drinker, even if you’re not normally a fan of espresso. You can choose from lighter, more delicate blends to the richness of more heavily roasted varieties. Don’t forget to recycle the capsules after brewing.
Origins of the Affogato
The exact origins of the affogato remain a mystery. We know it hails from Italy, which makes sense: it’s the land of espresso and gelato. Pinpointing the exact “when,” however, is a bit of a challenge. It’s thought to have come about after the invention of the espresso machine in the 19th century. It did not become popular until the 1950s, coinciding with the modernization of Italy’s ice cream industry. Others propose a much earlier creation, with one legend even crediting a 17th century friar for its start according to Food & Wine.
Nespresso Affogato
Description
What could be better than coffee and ice cream? w
Ingredients
- 1 big scoop of your favorite ice cream
- 1 shot of espresso
- Pizzelle cookie for garnish
Instructions
- Add your ice cream to a small bowl or rocks glass.
- Brew espresso directly over ice cream,
- Garnish with a pizzelle cookie and enjoy!
Recipe and Styling by Anna Franklin
Story by Kylie Thomas
Photography by Dave Bryce
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