Affogato al Caffe

Affogato al Caffe |

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As I was browsing through a Martha Stewart Living magazine (don’t judge me!) I came across a wonderful looking picture of this recipe and had to try it. Unfortunately I had none of the exact ingredients, but that has never stopped me! So substitutions were made and a delicious Affogato was had!

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Affogato al Caffe

  • Dark french roast coffee (Made extra strong)
  • Vanilla frozen yogurt
  • Whipped Cream
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Affogato al Caffe |

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Easy as pie! Put the ice cream in, then pour the coffee in and garnish with whipped cream and whatever else and voila! Took about five minutes to make (to brew coffee) and was a tasty little treat for after a meal. I would also recommend pouring a shot of Kahlua or Baileys over top of the ice cream for an extra kick!

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– Bobby D

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5 responses to “Affogato al Caffe

  1. Hello Bobby D. Your presentation is lovely! It reminds me of a drink I had once at a restaurant and have made at home. They served it in the same kind of stemless brandy snifter or red wine glass (not sure which it is). I don’t remember the name but it was coffee with a shot of Bailey’s and a shot of Butterscotch Schnapps and whipped cream and chocolate shavings on top. That is one of my favorite cold weather drinks. Just thought I’d share.

  2. Katelyn McAuliffe

    I got a few things out of browsing this blog today

    1) Carlene and Bob are both amazing and creative chefs.
    2) I am making that steak sandwich TONIGHT.
    3) Bob reads Rachel Ray and Martha Stewart??? hahahahaha. That might actually be the best thing I’ve ever heard.

    Love you guys, keep up the good work!

  3. Therese Milen

    hi Guys
    Was delighted to read your blog. Great recipes and ideas! Hmmmm….now only if Joseph would read and start trying them out!!!
    Keep cooking

  4. Your Mom says your site is worth checking out!

  5. Affogato al Caffe: Presentation is everything. The glass its served in looks great. Will definitely try with a shot of Baileys! And how about some chocolate shavings! Expect it next time.

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