Coconut White Russian Affogato

Lucy Bartick

Italian for drowned, the Affogato is the simple dessert that you didn’t know you needed in your life. With a twist that evokes a White Russian, it is the perfect pick-me-up as the weather heats up and the days get longer. This recipe is extremely simple and flexible, and it can be doubled (or tripled) easily. Eat with a spoon and imagine you’re on a bench in Florence, or sitting seaside on the Amalfi Coast.  


1 Scoop vanilla or coconut gelato (regular ice cream will work just as well)

1 Hot espresso (no espresso maker? Strong black coffee also works)

2 Tbsp Kahlua (optional, of course)

Toppings: toasted coconut or slivered almonds

Chilled short glass or small bowl

Scoop ice cream into chilled glass. Combine Kahlua with hot espresso and pour over ice cream. Sprinkle with desired toppings and serve immediately.


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