Salted Caramel Affogato Recipe (40 cents/each)

Some of the best treats are the simple ones. This Salted Caramel Affogato Recipe calls for just four ingredients and delivers a delicious elegant dessert. How’s that for stylish simplicity?

Serve this espresso float as the follow up to an Italian dinner of Shrimp Pasta with Garlic Cream Sauce or for a simple dessert after a Non Traditional Christmas Dinner. It’s delicious paired with Chocolate Biscotti with Almonds.

this …

Jump to:

• Why Make This
• Ingredients
• Step-by-Step Instructions
• FAQs
• Recipe Costs
• More Easy Desserts
• Tell us what you think!
• Salted Caramel Affogato Recipe

Years ago my husband and I went to an Italian table d’hote in Paris. We couldn’t get to Italy, but the host was from Pulia and we enjoyed one of the best meals of our lives.

Surprisingly, the fare was not made of expensive ingredients, just good quality, simple food that was well prepared. I had the shocking reality that things don’t have to pricey or flashy to be elegant and delicious.

This Affogato Recipe is just that. Elegant, delicious, and made with a few simple ingredients, ingredients you likely already have on hand!

Why Make This

This Salted Caramel affogato recipe is the height of elegance. Affogato is just a fancy word for coffee float, but it looks like so much more than that. It looks and feels special. Serve them with a few cookies or biscotti for a simple, sweet ending to a meal.

It’s super easy! This affogato recipe is so incredibly easy, you will shock and amaze everyone who sits round your table this winter.

It’s affordable. The ingredients for this salted caramel affogato recipe cost just a few dollars for four people. A little more if you splurge on the traditional espresso and gelato. It’s a great way to enjoy a delicious treat on a budget.

Ingredients

Here’s what you’ll need to make this caramel affogato recipe:

strongly brewed coffee or hot espresso – Tradition dictates that you use espresso in your affogato recipe. But, in the absence of an espresso machine or to economize, feel free to use strongly brewed coffee.

vanilla ice cream or vanilla gelato – A traditionally Italian affogato recipe would, of course, feature vanilla gelato, but regular ice cream can work just as well. The better quality ice cream, though, the better your treat.

caramel sauce – To add a bit of extra sweetness and a distinct caramel flavor, I’ve added a caramel drizzle to this affogato recipe. You can make your own or use a commercial caramel sauce.

coarse salt – I use the Queen’s finishing salt, but you can use whatever coarsely ground salt you have.

Variations

I’m partial to Salted Caramel now that Starbucks got rid of that particular flavor, but there are many different ways you can flavor this affogato recipe. Just change the flavor of gelato/ice cream as well as the syrup you might drizzle over the top.

Consider these delicious combinations:

• coffee ice cream and amaretto syrup
• chocolate ice cream and peppermint syrup
• cookies and cream ice cream and chocolate syrup
• raspberry gelato and raspberry syrup
• coconut gelato and a drizzle of Kahlua

Step-by-Step Instructions

This affogato recipe couldn’t be simpler!

1. Divide the coffee into four large mugs.
2. Place one scoop of gelato into each mug.
3. Drizzle the caramel sauce over the creamy foam that forms.
4. Sprinkle each with a pinch of salt. Serve immediately.

FAQs

Recipe Costs

Knowing how much it costs you to prepare a recipe can help you decide if it’s the type of recipe to make regularly or one you might want to save for special occasions. Let’s crunch some numbers and see how this recipe pencils out.

Since we’re in the States where espresso and gelato aren’t as easily come by at low prices, I’ve estimated the costs using coffee and ice cream.

• strongly brewed coffee – $0.50
• vanilla ice cream – $0.88
• caramel sauce – $0.20
• coarse salt – $0.02

While your costs may vary depending on where and how you shop, you can expect to pay $1.60 for a batch of Affogato or about $0.40/serving.

More Easy Desserts

This post was originally published on November 9, 2011. It has been updated for content and clarity.