Apple Cider Affogato
/A spin on the classic Italian dessert, this simple, fall affogato is perfect for the holiday season. It comes together quickly, and features caramel gelato drowned in mulled apple cider and topped with whipped crème fraîche and a crunchy hazelnut streusel.
Happy Thanksgiving week to all!
I am very hot and cold when it comes to Thanksgiving celebrations. I love that Thanksgiving is essentially a holiday with celebrations that revolve completely around food. But, I tend to get fairly frustrated at the traditional fare (not surprising at all) and often feel like I’m straddling a line of trying to please everyone with all of Turkey Day classic dishes that, if I’m being completely honest, I don’t really like. On top of that, with a career in food media, I’ve already made at least three Thanksgiving feasts by the time the fourth Thursday in November actually arrives.
In case you haven’t figured it out through a glance of my recipe index, I like to buck tradition when it comes to food. This year, it’s our first Thanksgiving in Minneapolis and will just be me and the boys (Martin and Tahini) since all of our family is thousands of miles away in the regions of the country where there is still a touch of warmth. We’ll be staying in and watching movies with a big batch of bolognese simmering in the background. There will be caesar salad, garlic bread, tiramisu, and sparkling negronis and I cannot wait.
I wrote this recipe for those of you interested in spicing up your Thanksgiving table a bit. If you’re looking for a dessert closer to the classics, check out my pumpkin ricotta tart. This apple cider affogato recipe is for wow-ing your guest with a table-side dessert that takes almost no effort at all. Be a little bit fancy this year.
an italian affogato recipe
Affogato is an Italian dessert traditionally made by pouring hot espresso over gelato—the word affogato means “drowned” in Italian.
For this recipe, we’ll use whatever store-bought caramel gelato you like best. I really love Talenti and Dolcezza brands, but pick your favorite! Then we’ll mull some apple cider with a handful of spices just until its hot and spiced and your house smells like a holiday dream. A little whipped crème fraîche and hazelnut streusel round everything out with a little tang and a bit of crunch.
The only thing you’re baking here is the hazelnut streusel and you can make this in advance. It takes about 5 minutes to mix together the cookie dough and then you’re just going to clump it in a granola-like layer on a baking sheet and bake it until it’s golden. After the streusel has cooled, break it into chunks and transfer it a container. It will keep at room temperature for 4-5 days and you can just pop any leftovers in the freezer and keep it for sprinkling on ice cream or pies anytime.
Apple Cider Affogato
Ingredients
- 1/2 cup (113 g) unsalted butter, at room temperature
- 1/4 cup (50 g) brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/2 tsp kosher salt
- 1/2 cup (63 g) all purpose flour
- 1 cup (89 g) rolled oats
- 1/2 cup (70 g) chopped hazelnuts
- 4 cups apple cider
- 2 cinnamon sticks
- 2 cardamom pods
- 1 tsp whole cloves
- 8 oz crème fraîche
- 4 oz heavy cream
- 50 g powdered sugar
- 1 pint caramel gelato of choice (I like Dolcezza or Talenti)
Instructions
- Preheat the oven to 350° and line a quarter sheet tray with parchment paper.
- In the bowl of a stand mixer, combine butter, brown sugar, cinnamon, cardamom, and salt. Beat for 1-2 minutes until light and sandy.
- Add the flour and oats and mix again for about 30 seconds, until just combined. Scrape down the sides of the bowl and fold in the hazelnuts.
- Scatter the streusel dough in clumps on the prepared baking sheet and bake for 15 minutes, until the edges are just beginning to brown.
- Let the streusel cool completely and then break it up into pieces. Store in a sealed container for up to a week or for about 3 months in the freezer.
- Combine all cider ingredients in a large pot and bring to a boil. Let the mixture boil for about 5 minutes, then remove it from the heat and cover it with a lid.
- Let the cider steep for 15-20 minutes and then strain out the spices. Serve warm.
- Combine crème fraîche, heavy cream, and powdered sugar in a large mixing bowl and whisk vigorously until the mixture has thickened and soft peaks form.
- To assemble the affogatos: Place two scoops of gelato in a bowl or glass. Pour 5 oz of hot cider over top of the ice cream, dollop a spoonful of whipped crème fraîche on top followed by a handful of hazelnut streusel and serve immediately.
