VEGAN – VEGETARIAN – DAIRY FREE – SOY FREE

Affogato originated in Italy and is traditionally served as a scoop of ice cream with a shot of espresso poured on top. The smooth creamy notes from the gelato with the intense roasted coffee flavour is a wonderful combination.

For this recipe, @runascoffee has adapted this simple classic so it can be made without an espresso machine. Essentially it’s a coffee concentrate to pour over a scoop of Beau’s Dulce de Leche. All you need is ground coffee, water, a fine mesh filter, two containers and space to leave it to brew overnight!

PREP TIME: 5 MINS
BREWING TIME: 24 HOURS

Ingredients

30g Coffee

150g Filtered Water

Scoop of vegan ice cream

Method

1. Grind your coffee to a coarse consistency.*

2. Add your ground coffee to a suitably sized container and pour the water on top. Stir to make sure all the grounds are wet then cover and leave somewhere cool to infuse for at least 24 hours.

3. The next day, prepare to filter the mixture into a clean container. At home I use coffee filter papers, but you can also improvise with any fine mesh that will remove the coffee grinds from the water. Pour the mixture through the filter and wait for it to finish draining. Discard the coffee grounds, we now have our cold-brewed coffee concentrate!

4. For the affogato experience I heat 34g of the coffee concentrate in a small pan. When it starts to get hot and steam slightly I pour it over a generous scoop of ice cream.

5. You can save the remaining cold brew concentrate for future affogatos or use it as a base for drinks (just use twice the amount of water to coffee to dilute it).**

* The larger grind size will help the coffee drain through the filter in step 3. The recipe will still work with finer grind sizes but you might need to do some extra stirring and wait a bit longer for it to drain properly.

** e.g 50g cold brew concentrate to 100g water.