Step 0101
Chill the cup
Put a small ceramic or glass cup in the freezer for 5 minutes. A cold cup keeps the ice cream from melting too fast.
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2 minEasy1 Serves
Concentrate affogato
Two scoops of vanilla ice cream, a shot of undiluted cold brew on top. Dessert in 30 seconds.
Italian affogato uses espresso. We use cold-brew concentrate instead — the colder coffee melts the ice cream more slowly, which gives you longer to enjoy the contrast. The undiluted concentrate hits with chocolate and brown sugar against the vanilla. It's the only Morningkicks recipe that doubles as dessert.
How to make it
Concentrate affogato
- Step 01
Step 0202Scoop + pour
Two scoops of vanilla into the cold cup. Pour the cold-brew concentrate over the top in a slow stream. Watch the coffee carve channels.
Step 0303Eat immediately
Use a small spoon. Scoop a bit of ice cream + a splash of coffee in every bite. The window is about 90 seconds before it turns to soup.
Pro tips
Notes from the workshop.
01
Cold brew concentrate at room temperature still works, but cold from the fridge is better.
02
A pinch of flaky salt on top of the vanilla before pouring is the most underrated upgrade.
And now, drink.
Concentrate affogato
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