Caramel Hazelnut Affogato
A grown-up dessert beverage made by pouring hot espresso over a scoop (or two) of gelato.
Course: beverage, Dessert
Cuisine: Italian
Servings: 4
Author: Lindsey Johnson
- 4 Tablespoons espresso roast ground coffee such as Gevalia
- 1 ½ cups boiling water
- 4 Tablespoons Frangelico hazelnut liqueur
- 4-8 scoops homemade or store bought premium hazelnut gelato I used this recipe
Place the espresso roast ground coffee in a French press. Add the boiling water and liqueur. Place lid on top and allow to steep for 5-7 minutes. Gently press down.
Place a few small scoops of hazelnut gelato in a wide bowl. Pour 4 ounces of the strong brewed coffee over the top.
Serve immediately.