• 1 to 2 scoops (about ½ cup) very cold vanilla gelato or ice cream
• Amaretto (optional)
Make the espresso first, so it can sit while you scoop the gelato. If you don’t have a moka pot or an espresso machine, run to the nearest coffee shop.
Add the very cold gelato to a small, shallow bowl or glass that’s been chilled in the freezer until frosty and cold to the touch.
Slowly pour the hot espresso in a thin stream directly over the gelato, draping the entire surface of the scoop with an even layer of coffee. You can add a splash of amaretto here if you’d like (the almond flavor would be welcome), but the best affogato is a simple affogato.
Just be sure to start eating it before the gelato completely melts: In each bite, you want a solid spoonful of the gelato thinly draped in coffee.