Affogato Float

Hot espresso meets cold vanilla gelato for a two-ingredient showstopper. Dress it up with cocoa, orange, or caramel—sweetened your way.

Affogato float with hot espresso over vanilla gelato
Bert bartender (placeholder)

Bert’s Blackboard

  • Warm the cup so gelato melts in ribbons.
  • Fresh hot shot = glossy crema on top.
  • Pinch of salt makes vanilla pop.
Ingredients (1 serving)
  • 1–2 scoops vanilla gelato (or ice cream)
  • 1–2 shots hot espresso (1–2 oz / 30–60 ml)
  • Optional sweetness: 0–0.5 oz simple, honey, or salted-caramel syrup
  • Finish: cocoa dust, shaved chocolate, or candied orange peel
Gear

Espresso machine (or moka), warm glass or coupe, spoon.

Steps
  1. Warm your serving glass. Add 1–2 scoops gelato.
  2. Pull a fresh espresso. If using syrup, drizzle around the glass.
  3. Pour the hot espresso over the gelato. Finish with a pinch of salt and toppings. Serve immediately.
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Sweetness Guide — Customize Your Cup

  • Keep it classic: no added syrup—gelato is sweet enough.
  • Salted Caramel: 0.25–0.5 oz caramel + tiny pinch of salt.
  • Honey (1:1): floral lift that plays nice with chocolate toppings.
  • Low/No-Sugar: skip syrups; add vanilla extract micro-drop.
  • Salt Hack: 1–2 drops 20% saline tame bitterness and boost creaminess.

Pro Tips & Variations

  • Orange Mocha: express orange peel over the crema; add cocoa nibs.
  • Hazelnut Crunch: hazelnut gelato + toasted nuts.
  • Double-Vanilla: vanilla bean gelato + vanilla syrup micro-drizzle.
  • Decaf-friendly: use your favorite decaf espresso or moka.

Made With

Espresso Beans

Chocolate-forward blends make dreamy affogatos.

Shop Espresso →

Serveware

Warm the glass so it doesn’t shock the shot.

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Pantry Accents

Cocoa, caramel, candied citrus—choose your vibe.

Shop Pantry →

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Last updated: November 12, 2025