Coquito Affogato Recipe

I’m smiling right now. I mean really cheesing and it’s because of this, Coquito Affogato –  right now.

Affo- what?

That’s Aff-oh-gah-to which is Italian for “drowned”. Go ahead and add that one to your foodie vocabulary! So I’ll get right to the point:  Coquito Affogato IS the perfect marriage between two of my favorite food passions—> ICE CREAM AND COFFEE ♥ ♥

It’s the best frozen coffee dessert-y drink ever. You basically take a scoop of ice cream or gelato and “drown” it in a shot of espresso – freshly brewed espresso of course.

Affogato is not a frappucinno or iced coffee, it’s something like a float with ice cream and coffee but a lot less of the liquid.. And why just stop at a regular ol’ scoop of ice cream when you can make your very own best-ice cream-in-the-world! Hence Coquito Affogato which has my favorite –  Coquito Ice Cream  and it comes fully loaded with creamy, coconutty flavors and that hint of Bacardi blends perfectly with the espresso.

Coquito Affogato Recipe

  • PREP TIME 6 hours
  • COOK TIME 10 mins
  • TOTAL TIME 6 hours 10 mins
  • Recipe type: Dessert
  • Cuisine: Italian
  • Serves: 1


  • 1 large scoop of Coquito Ice cream or 2 small scoops
  • 1 ounce shot of espresso
  • 1 8- ounce glass


  1. Make the Coquito Ice Cream.
  2. Make espresso using manufacturer’s instructions. (Even better if you can buy a good quality, organic coffee and grind immediately before adding to espresso machine.)
    Coquito Affogato
  3. Add the scoop of Coquito ice cream to the glass.
  4. Pour the shot of espresso over the ice cream.
  5. Can add a swirl of chocolate sauce or sprinkled cinnamon for garnish.
  6. Enjoy immediately. Be careful: Very addicting! 🙂


It all started when we went out to dinner for hubby’s bday and afterwards hit up a new ice cream joint called Sprinkles and Scoops and rather than the usual sundae, banana split or stuffed waffle cone, we ordered Affogatos.  So the girl behind the counter made a fresh batch of espresso then added a large scoop of ice cream and then a shot of that Nespresso espresso. We were proudly her first Affogato customers :).

A delightful infusion of coquito ice cream and a shot of espresso – the perfect after-dinner dessert/drink.

As soon as the coffee hits the ice cream it starts to melt and now you have this wonderful creamy emulsion of creamy espresso. You can still taste the bitter notes of coffee but it’s perfectly balanced by the sweetness and cream.

That following week I made affogatos like 3 times at home!

Oh..the joys of food blogging!

On a side note: I think food blogging gives us food bloggers this badge of courage because we’ll eat something at a restaurant we fall in love with and immediately try to duplicate it in our test kitchens- and that is where all the fun happens. Cook. Test. Eat.  Nothing but fearless foodieness. (muscle flex in effect)

A major component to the awesome flavor of an affogato is fresh espresso – without it you won’t get the full volume and depth of flavor. You can substitute the ice cream with your favorite flavor of ice cream or make Coquito Ice Cream, add a shot of espresso, a drizzle of chocolate sauce and Voila!  This is the perfect after-dinner dessert/drink for 3 reasons:

1.It has ice cream which is a dessert

  1. The Coquito Ice Cream has Bacardi Rum<–Grown-up Ice Cream
  2. Fresh Espresso <–enough said

Can you hear the wedding bells in Foodie Heaven? I can…

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