Affogato with hazelnuts
Ciao!!! Today we're heading to Italy once again and making a delicious affogato with hazelnuts. This dessert is actually the Italian counterpart of our Belgian dame blanche. The original affogato is made with vanilla ice cream, but I give it some extra flavor with hazelnuts.
What is affogato?
As a dessert, an affogato couldn't be simpler and more typical, although the result depends heavily on the quality of the ice and coffee. Affogato means "drowned," and that's what you actually do with the ice cream. The scoops of ice cream are drowned by pouring a lukewarm cup of espresso over them. So, you get two pleasures in the same dessert: a soft ice cream with a touch of coffee, and a creamy drink at the end. The basic recipe is with vanilla ice cream, but I'm fond of hazelnuts. If you ask me, the flavor of the nuts really takes the affogato to the next level!
Ingredients for 1 affogato:
- 2 scoops hazelnut ice cream
- 1 espresso
- 1 teaspoon toasted hazelnuts
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Preparation
Making affogato is a piece of cake. First, make the espresso and set it aside. The coffee needs to cool. The temperature is important: too hot causes the ice cream to melt like snow in the sun, too cold and you miss the creamy effect of the slow-melting ice cream.
Meanwhile, scoop the ice cream into a bowl or shallow glass.
Then coarsely chop the toasted hazelnuts.
Finally, pour the espresso over the ice cream and finish the affogato with the chopped hazelnuts. Serve with a spoon and straw.
Enjoy this scrumptious dessert without moderation! And yes, you get to slurp out the creamy coffee at the end. This affogato with hazelnuts is simply delicious.
![SG 25 affogato]()
