An affogato evolved into a plated cocktail: hot espresso + cold cream + booze + texture. It eats like dessert, drinks like a nightcap, and lands perfectly after a big New Year’s meal.
Prep Time: 5 minutes
Yield: 1 serving
Ingredients
1 scoop high-fat vanilla bean ice cream (or fior di latte gelato)
1 oz coffee liqueur (rich, not syrupy)
¾ oz aged rum or cognac
1 freshly pulled hot espresso
¼ oz dark chocolate liqueur (optional but persuasive)
Tiny pinch flaky sea salt
Directions
Finish options (pick 1–2 max):
- Shaved 70% dark chocolate
- Cocoa nibs or chocolate-covered espresso beans
- Biscotti crumble or shortbread shard
- Light dusting of unsweetened cocoa
Build (Tableside Energy)
- Add ice cream to a chilled coupe, rocks glass, or shallow bowl
- Pour coffee liqueur and spirit directly over the scoop
- Pull espresso fresh and pour slowly over everything
- Add chocolate liqueur (if using) and salt
- Garnish simply—this should look intentional, not chaotic
Serve immediately with a spoon and a cocktail napkin. That signals what’s coming.
*Best enjoyed with a freshly pulled espresso.
