Affogato: a 'drowned' dessert for the real coffee lover

Who doesn't fancy an overly sweet dessert but still wants to finish with something special, will find their choice in the affogato.

This Italian dessert is all about the tension between two opposites: the bitterness of a robust espresso and the creamy sweetness of a scoop of vanilla ice cream. The result is surprisingly balanced — the espresso tempers the sweetness of the ice, while the ice softens the intensity of the coffee.

That's why the quality of the espresso here is crucial. Not Now's organic espresso is perfect for this: full of flavor, with a distinct character and a natural complexity that doesn't melt away behind the ice but cuts nicely through it. No bitter aftertaste, but a rounded, deep coffee flavor that elevates the affogato to something memorable.

The preparation is just as simple as it is effective. Place a scoop of delicious vanilla ice cream — or fior di latte for an even more neutral base — in a chilled glass or espresso cup. Then, prepare a fresh, hot espresso and pour it straight over the ice. The contact between the hot coffee and the cold ice immediately creates a soft, creamy emulsion at the edges. Serve immediately, because the magic happens precisely in that first moment: half melted, half solid, warm and cold at the same time. No garnish needed, no extras — the affogato speaks for itself.

Why 'drowned'? Well, the affogato — Italian for 'drowned' — originates from Italy, where it has been a staple in coffee and gelato culture for decades. There is no definitive consensus on its exact origin, but the earliest mentions appear in the 1960s in Northern Italy, presumably in the region around Milan or Turin. What started as an informal combination of two Italian basic ingredients grew into a classic dessert that effortlessly blurs the line between coffee and dessert. Today, affogato is on menus worldwide, but its essence has never changed: honest, straightforward, and irresistible for those who love good espresso.