Coffee Malteds


  • 1 1/2 cups all-purpose flour
  • 1/4 cup unflavored malted milk powder
  • 1/2 teaspoon baking powder
  • 8 tablespoons unsalted butter, cut into chunks, at room temperature
  • 1/2 cup sugar
  • 1/4 cup packed light brown sugar
  • 1 tablespoon ground coffee, preferably from espresso beans (or use instant or powdered coffee or espresso)
  • 1/2 teaspoon fine sea salt
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 1 teaspoon pure vanilla extract

Espresso Chocolate Chip Ice Cream


  • 2 cups heavy cream
  • 7 oz sweetened condensed milk
  • 2-3 tbsp espresso powder, depending on how strong of a coffee flavor you want
  • 1/2 cup mini chocolate chips


  1. Freeze the bowl of your ice cream maker for 24 hours.
  2. In a large bowl, whisk together cream, condensed milk, and espresso powder.
  3. Pour the contents into the bowl of the ice cream maker then freeze the ice cream in the bowl of the ice cream maker according to manufacturer’s instructions.
  4. Halfway through the churning process, add in the chocolate chips.
  5. Once the ice cream is done churning, mine only took about 20 minutes, transfer to a freezer-safe bowl and freeze in the freezer at least 4 hours.

Cafe con Leche Ice Cream


  • 1 cup brewed espresso
  • 2/3 cup sugar
  • 1/8 teaspoon fine sea salt
  • 1 cup heavy cream
  • 5 egg yolks
  • 1 cup half and half or 1/2 cup heavy cream plus 1/2 cup whole milk
  • 1/2 teaspoon vanilla


  1. Pour the hot espresso over the sugar and salt in a sauce pan over medium heat. Stir to dissolve the sugar. Add the cream and stir again. Lightly whisk the egg yolks and slowly pour them into the espresso mixture, whisking constantly.
  2. Stir constantly while warming the mixture over medium heat. Continue stirring until the mixture thickens slightly and coats the back of a spoon, this should take about 10 minutes. Combine the half and half and vanilla in a medium size glass bowl and pour the warm mixture into the cream.
  3. Stir to combine and then place in the refrigerator.
    Chill for at least 6 hours, preferably overnight, before freezing according to your ice cream maker’s directions. Serve immediately for soft-serve ice cream or store in an airtight container and freeze for a couple of hours for a firmer ice cream. Serve with Chocolate Sauce if desired. Enjoy!

Classic Molten Chocolate Cake with Cassis Berries


Cassis Berries:
  • 1/2 cup creme de cassis
  • 1 1/2 cups mixed berries
  • 1 stick (8 tablespoons) unsalted butter, plus more for the ramekins
  • 1 tablespoon cocoa powder, for dusting the ramekins
  • 4 ounces good-quality bittersweet chocolate, finely chopped
  • 1 teaspoon instant espresso powder
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1/2 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 2 large eggs plus 2 yolks
Berry Mascarpone:
  • 1 cup mascarpone
  • 1 teaspoon granulated sugar
  • 1 teaspoon vanilla extract
  • Fresh mint sprigs, for garnish

Why Espresso & Gelato Together is the Perfect Pick-Me-up

Peanut butter and chocolate, or fresh-picked strawberries and whipped cream. Sometimes, the sweetest treats in life are the simplest. Few desserts showcase that better than affogato, an effortless marriage of two of Italy’s finest exports, espresso and gelato.

“The milk protein binds with the tannins of the coffee and so the coffee becomes less bitter, and this rich, toasty pairing transpires,” said Stephanie Reitano, who’s been serving affogato for more than 15 years as owner and chef at Philadelphia’s Capogiro and Capofitto. “It’s an ideal match when it comes to a taste experience.”

Affogato comes from the Italian affogare, “to drown”, a reference to the submerging of cold gelato in a shot or two of hot espresso. In Italy, the term extends to any form of ice cream drowned by another ingredient, whether a chocolate sauce or amarena cherries or hot cocoa.

“We already had sundaes in the US, so here the word is typically just reserved for an affogato café,” Reitano said.

Take note, however, that it’s often seasonal, especially at cafes where ice cream or gelato aren’t a regular offering but sourced specifically for the summery treat.

Tips for a good affogato
Winter, spring, summer, or fall, whipping up affogatos at home is always an option, and it’s easy.

Classically, it’s made with one small, tightly packed scoop of vanilla, fior di latte, or hazelnut gelato paired with a double shot of espresso.

“The fat content of gelato is very low compared to ice cream. It doesn’t get in the way of tasting all of the milk and sugar flavors, or mask all of those rich notes of the coffee,” Reitano said. “But, honestly, if you invest in a quality ice cream, that will work, too.”

If you do use ice cream, Reitano suggests allowing it to sit on the counter for 10 to 15 minutes, until it’s easy to scoop, because ice cream is naturally colder than gelato straight out of the freezer. Don’t pour the espresso directly from your espresso maker – put the double shot in a cup and then add it immediately before serving.

“The timing is everything with affogatos,” Reitano said.

It’s also crucial to chill the serving glass to avoid ending up with a watered-down, milky espresso rather than a dessert to be enjoyed by the spoonful.

Flourless Chocolate Cake


  • 1 cup semisweet or bittersweet chocolate chips
  • 1/2 cup (8 tablespoons) unsalted butter
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 to 2 teaspoons espresso powder, optional
  • 1 teaspoon vanilla extract, optional
  • 3 large eggs
  • 1/2 cup unsweetened cocoa powder, Dutch-process cocoa preferred
  • 1 cup semisweet or bittersweet chocolate chips
    1/2 cup heavy cream