This Biscoff Affogato combines 2 of my favourite things into something utterly delicious. A classic Italian Affogato with a big dollop of Biscoff spread.

A classic Affogato is an Italian dessert made up of a scoop of vanilla gelato or ice cream and then “drowned” in a shot of hot espresso, the proper name “Affogato al caffè” meaning ‘drowned in coffee’ when translated. Traditionally served in a tall, narrow glass to allow the melted ice cream and espresso to mix together, the affogato gained prominence in the 1950’s in northern Italy where espresso coffee and ice cream were popular. Today many variations exist, with the addition of shots of liqueur such as Kahlua, Baileys or Amaretto.

In my Biscoff Affogato version I add a spoonful of Biscoff spread and add a double shot of hot espresso. Give it a mix until combined and then pour it over a scoop or two of vanilla ice cream. Biscoff spread is made with finely crushed Lotus Biscoff cookies, brown sugar, evaporated milk, butter, and cinnamon. The sweet caramelised and slight spiced spread works so well with the bitter coffee and sweet vanilla ice cream. Garnish with a Lotus Biscoff biscuit and you are very close to a match made in heaven.

If Biscoff is not your thing or you can’t find it in your local supermarket, a hazelnut spread such as Nutella will work nicely too.

I hope you enjoy this recipe for Biscoff Affogato. Enter your email address here to receive more recipes as they are published:

And remember to follow and share your pics with me on Instagram. If you need more ideas with Biscoff spread, have a look at the recipes below – the stuffed dates and the no churn ice cream are definite favourites. Enjoy!