The Reverse Affogato
Prep time
Total time
Meet the Reverse Affogato -- dark, rich espresso topped with luscious vanilla bean foam. The perfect coffee shop espresso at home.
Makes: 2 servings
  • 2 shots of Peet’s espresso (Cream Scura or Ricchezza are my go-to)
  • ½ cup vanilla bean ice cream, melted at room temperature (see note)
  • ground cinnamon or cocoa, for serving
  1. Froth melted ice cream with a frothing wand or milk frother until foamy.
  2. Prepare 2 shots of espresso in espresso cups large enough to accommodate the foam.
  3. Spoon foam generously over each shot and dust with cinnamon or cocoa. Enjoy!
Note: if using an automatic milk frother, having room temperature melted ice cream is especially important as the frother will shut off when it thinks the serving temperature is reached. Starting with warm ice cream won’t allow enough time for the ice cream to get truly foamy.
Recipe by the pig & quill at