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Affogato al Caffè Corretto (Espresso-Drowned Gelato with Amaro)

Affogato al Caffè Corretto (Espresso-Drowned Gelato with Amaro)

Cold vanilla gelato, hot espresso and a splash of bittersweet amaro, served immediately while the gelato softens.

3 min · Serves 1

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Have the chilled glass, gelato and amaro ready before brewing the espresso. Pour the amaro over the scoop, add the hot coffee and serve immediately. Fior di latte or vanilla gelato keeps the flavour simple.

Total
3 min
Prep
3 min
Serves
1
Difficulty
Easy

One step at a time, with what each step needs.

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Affogato al Caffè Corretto (Espresso-Drowned Gelato with Amaro)

Total 3 min · Prep 3 min · Serves 1 · Difficulty Easy

Method

  1. Chill a rocks glass or small dessert glass for a few minutes so the gelato holds up.

  2. Pull a fresh single shot of espresso and have it ready and hot.

  3. Place one scoop of vanilla gelato in the glass.

  4. Pour the amaro over the gelato, then immediately drown it with the hot espresso.

  5. Serve right away with a small spoon while it is still half-melted.

Equipment

  • Rocks GlassesA small dessert glass works too; no coupe or martini glass needed
  • Jigger · OptionalHandy for measuring the amaro accurately
  • Bar Spoon · OptionalFor eating and stirring the melting gelatoOur pick

    • Our pick

      Barfly M37012BK Teardrop Bar Spoon, 30 cm, Gun Metal Black

      For stirring and combining the drink as directed.

      Shop

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Estimated per serving

Calories
234 kcal
Protein
4.5 g
Carbohydrates
22.7 g
Fat
10.5 g

Per serving · 1 prepared drink Ingredient-based estimate. One 80 g scoop of GROM vanilla gelato, espresso and Averna.

Nutrition sources: GROM · USDA Agricultural Research Service · Campari Group

Nonna's tips

  1. Amaro before espresso

    Pour the amaro onto the gelato, then add the espresso immediately before serving so the coffee is still hot and the centre of the scoop stays cold.

Where it comes from

In Italy affogato counts as a dessert rather than a drink: it closes the meal and you eat it with a spoon from a small glass. Correcting it with a spirit borrows the logic of the caffè corretto, the espresso with a splash of grappa or sambuca that you order at the bar, naming the spirit as you ask.

What to pour

Put a couple of cantucci on the saucer: dipped into the melted gelato and coffee at the bottom of the glass, they pick up the last of it.

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