Affogato
A delicious dessert with ice cream drowned in coffee liqueur, rum, and amaro
Servings 2
- 3/4 ounce (20ml) dark rum
- 3/4 ounce (20ml) amaro
- 3/4 ounce (20ml) coffee liqueur
- Ice cream or sorbet
- 2 shots espresso, (cooled slightly)
- In a small pitcher or measuring cup, mix together the rum, amaro, and coffee liqueur.
- Put one generous scoop, or several smaller scoops, of ice cream or sorbet into two ice cream dishes or small bowls. Douse each serving with the mix of liqueurs.
- Add a shot of espresso to each portion and serve.
Notes
You can use your favorite brands of liqueur here. In this recipe, Margot used Rabarbaro Nardini amaro, but others, such as Fernet-Branca or Ramazzotti, would work.
Nowadays there are non-alcoholic versions of most liqueurs, including the ones used here. If you're avoiding alcohol, you can use non-alcoholic alternatives.
For serving, feel free to shave some dark chocolate over the top of each affogato.