This affogato tastes like a fancy, foamy milkshake. It takes me back to the Dalgona coffee-crazed days a few years ago during peak COVID. It is a cozy dessert because it isn’t served hot but isn’t like super chilled either. Affogato is originally an Italian dessert comprising of just hot coffee poured on vanilla ice cream. So an affogato is basically just two ingredients.
To start, the Dalgona coffee isn’t the regular Dalgona recipe. The original recipe is equal parts sugar, hot water and ground coffee. This recipe is thicker because it isn’t going to be like iced Dalgona coffee; it’s going on ice cream. I used a mini milk frother but you can do this with a hand whisk as well. Just beat the coffee, sugar and hot water until the mixture goes from black to light brown.
In the beginning this might taste bitter, but trust me just keep on stirring. The ice cream and frothy coffee will eventually mix and it gets sweeter and sweeter. So freaking amazing to eat this on like a chill afternoon. The swirls in this dessert are so pretty. I used sweetened shredded coconut for an extra vibe but it is totally optional.
Ingredients
2 tablespoons instant coffee
1/4 cup (4 tablespoons) hot water
1/2 cup granulated sugar
6-8 scoops vanilla ice cream
Sweetened shredded coconut (optional)
Instructions
- Whisk the coffee, sugar and hot water together in a bowl (if you're using a hand whisk) or a glass (if you're using a milk frother like I did). Whisk this until it turns light brown in colour and looks foamy.
- Fill a tall glass with the ice cream scoops.
- Pour the hot whisked coffee from step 1 unto the ice cream. Add some shredded coconut and mix thoroughly with a spoon.
- Serve immediately.