- 2 scoops Vanilla Ice Cream
- 2 shots Espresso
Sweet, rich and refreshing affogato!
This Italian coffee-based dessert is just two ingredients that create the perfect balance of sweetness and flavor.
It’s made with a scoop (or two or three!) of vanilla gelato or ice cream then topped or “drowned” with a shot of hot espresso.
Though so simple, it always hits the spot, especially if you are a coffee lover like me!
This spoonable dessert can be customized and as I prefer it dairy free I am using a coconut-based vanilla ice cream and a single origin Colombian espresso.
For convenience, I love using my Nespresso machine and two capsules of Besso Coffee.
Besso uses hand picked coffee berries that are from exotic farms in the Huila region of Colombia. Their specialty espresso beans are amongst some of the most rich and distinct tasting beans you can find in Colombia.
As a medium roast with notes of dark chocolate, nuts and caramel is pairs perfectly with any ice cream to make this affogato.
The ice cream is added to a short cup then the espresso is poured on top, that is it!
Similar to sweet and salty, this hot and cold combination is delicious.
Optionally, you can add crushed cookies or chopped nuts for texture but I prefer it plain and simple.
When made with high quality ingredients, nothing more is required.
This recipe is sponsored by Besso Coffee.
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About Besso Coffee
Besso Coffee provides authentic Colombian espresso capsules made for the Nespresso original line machine.
Each sleeve comes with 10 capsules that contain freshly roasted coffee beans that are finely ground then sealed air-tight in a dual aluminum capsule. This results in a simple, consistent and delicious espresso.
The coffee beans are from the Hulia region is Colombia which is unique for its complex terrain nestled along the Magdalena River. A superior espresso is created by the region's rich volcanic soil and high altitude.
Learn more about Besso Coffee and purchase your sleeve here.