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| Affogato al caffé. Photo: Erin Meister |
Picture this: New York City, August, 2009. It's hot -- I mean really hot. Like, stick to the seats on the subway hot. You're feeling mighty low and mighty steamed, and all you want is a belt of something quick and cool to keep you moving. Something that'll put the spring back into your step.
You know what you need, buddy? A caffeinated dessert. An affogato al caffé.
When you finally get one and it does the trick, turn your re-energized self toward Italy and give 'em a salute: Not only did our friends on the boot give us both the espresso and gelato that make up this icy indulgence, but they did us one better by putting them together. The resulting dessert, often shortened to simply affogato -- literally "drowned" in Italian -- is heavenly in its traditional form (a scoop of vanilla gelato topped with freshly brewed espresso), so even tiny tweaks (chocolate ice cream) or additions (Frangelico) can make it sublime.
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| Vanilla gelato and espresso. Photo: Erin Meister |
Back in your kitchen, homemade ice cream and fresh espresso is naturally nice but not necessary: Try pouring strong, fresh drip coffee -- either cold or hot -- on a scoop of whatever's in your freezer. Because honestly, is there anything ice cream can't improve?
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