The Whiskey Affogato is the easiest dessert in the world, and it’s ridiculously good. This Whiskey Affogato recipe is a scoop of vanilla ice cream, a shot of hot espresso and a splash of whiskey, and it takes two minutes.
It’s what you serve when you’ve cooked a big meal and can’t face washing up a pudding bowl. You could use any whiskey, but a good bourbon or Irish whiskey is perfect.
1
serving3
minutesVanilla ice cream drowned in hot espresso and a splash of whiskey. Hot, cold, creamy and boozy.
Ingredients
2 scoops good vanilla ice cream
1 shot (30 ml) hot espresso
30 ml (1 oz) bourbon or Irish whiskey
Chocolate shavings or crushed biscuit, to garnish
Method
- Put the ice cream in a chilled glass or bowl.
- Pour the whiskey over the ice cream.
- Pour the hot espresso over the top.
- Garnish with chocolate shavings or crushed biscuit and eat immediately.
Thomas’s tip
- Use really good vanilla ice cream, and serve it straight away. The contrast of hot and cold is the whole point.
What does a Whiskey Affogato taste like?
Hot, bitter coffee against cold, creamy vanilla up front, with whiskey caramel and oak underneath. It’s bittersweet, creamy and warming, and ends with a hit of whiskey.
Tips for a better Whiskey Affogato
Chill the bowl in the freezer for ten minutes first.
Pour the espresso over at the table for drama.
Whiskey Affogato variations
Use Irish whiskey for a smoother version. Add a splash of coffee liqueur. For a drinkable version, make a Irish Coffee, or try the Bourbon Chocolate Milkshake.
Best whisky for a Whiskey Affogato
A sweet, easy whiskey works best, because coffee and ice cream are strong. Look for 40% to 45%.
Whiskey Affogato: quick answers
What is a Whiskey Affogato?
Vanilla ice cream topped with hot espresso and a splash of whiskey.
What does affogato mean?
In Italian, it means drowned.
Can I use instant coffee?
You can, but espresso tastes much better.
Use really good vanilla ice cream, and serve it straight away. The contrast of hot and cold is the whole point.
Thomas Grønvold is the founder of Caskable and a whisky enthusiast who believes the best way to learn about whisky is simply to drink it, compare it, and stay curious. From supermarket favourites to bottles from distilleries around the world, he writes about what he actually tastes and experiences, without pretending you need to be an expert to enjoy a good dram.
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