The Affogato Advent Calendar
by La Marzocco Home
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The affogato sits at the meeting point of two traditions. As delicious as it is irreverent, the very mention of combining the two ingredients—hot espresso and cold gelato—brings a twinkle to the eye and a facial expression that asks the question “are we even allowed to do this?” The answer to that question is an unequivocal yes. In fact, there’s no better treat to serve as the barista’s quiet ace—a secret card that can be played at any time to elevate any situation.
The word ‘affogato’ means drowned which accurately captures the moment when a shot of hot espresso meets a small scoop of gelato and the boundaries between the two dissolve. Many trace its rise to the postwar decades when espresso culture was flourishing across Italy and when gelato makers like Cattabriga and Carpigiani were refining modern production methods. Two time-consuming crafts brought together for one fleeting moment.
This Advent Calendar leans into the holiday spirit and pays homage to a season filled with rituals and traditions that are prepared with care and delicately placed around the home, the table, the hearth—and then seemingly vanish in an instant.
Twenty four affogatos that invite you to slow the pace during the busiest season of the year and discover the small wonder of hot espresso poured over something cold and sweet. A reminder that history is often carried not only by grand innovations and technologies, but by ordinary (and irreverent) rituals.
The Affogato List—
While we don’t expect home baristas around the world to indulge in an affogato every day throughout December, this list is meant to serve as inspiration to push you (and your machine) into a winter menu beyond hot espresso and into a world of seasonal indulgences. Try one, try them all, or revisit this list every year.
A few quick thoughts to start:
- Cappuccino cups are a great vessel for affogatos
- Wherever possible, use gelato, but ice cream is an acceptable substitute
- Aiming for one small scoop of gelato per affogato yields a pleasant progression. At least one straight ice cream bite, followed by increasing incorporation before it goes to full “melt.”
- Espresso shot: aim for a 1:1.5 or 1:2 ratio, yielding 27-36mL
December 1 — Fior di Latte
Fior di latte gelato + a shot of espresso.
Fior di latte (“flower of milk”) is a classic Italian gelato, made from milk, sugar, and cream, and sets the baseline for all affogatos. Clean, sweet, and balanced.
December 2 — Cranberry
Sweet cream gelato + a spoon of cranberry sauce + shot of espresso.
Bright and tart, cranberry lightens the espresso and complements the cream for a familiar early-winter acidity that bridges the gap between November and December festivities.
December 3 — Pumpkin Spice Latte
Pumpkin gelato + a shot of espresso + whipped cream.
Warm spices and pumpkin to mirror the classic seasonal latte (it’s still technically autumn, after all), but with a denser, more custard-like texture. Top with whipped cream and sprinkle cinnamon sugar or nutmeg.
December 4 — Gingerbread
Gingerbread gelato + a shot of espresso + ginger snap.
Spiced seasonal notes dissolve into the espresso and form a warm, comforting base. Gingerbread’s mix of ginger, cinnamon, and clove extends the espresso. Add a dab of whipped cream and ginger snap for dunking.
December 5 — Pistachio
Pistachio gelato + a shot of espresso.
Nutty, rich, and slightly sweet, melting into a warm pistachio cream. A traditional gelato flavor in Italy, pairs well with medium-roast espresso. The more authentic the gelato, the better.
December 6 — Hot Cocoa
Vanilla gelato + a shot of espresso and a bit of cocoa.
Steam an 2-3 oz. of milk with hot cocoa powder to form a quick chocolate sauce, stir 1.5 oz. of sauce 1.5 ml of espresso. Top with fresh whipped cream and cocoa powder. You can also use a rich, chocolate syrup in place of steamed milk.
Alternative no caffeine version can be made by substituting espresso with all hot cocoa.
December 7 — Italiano
Vanilla gelato + a shot of espresso.
Straight, clean, and espresso-forward. Perfection.
December 8 — Panna Montata
Frozen hand-whipped cream + a shot of espresso.
In lieu of gelato, hand-whip cream and pipe into a cappuccino cup. Carve a space in the middle for the espresso and place into freezer—allow to freeze. Bonus points for attempting a Vivoli-style shape (good luck). Once frozen, the hot espresso and cream melts into a light, airy foam.
December 9 — Monte Bianco
Sweet cream gelato over a small meringue disc + hand-whipped chestnut whipped cream + a shot of espresso. Dusted with confectioner’s sugar.
The meringue becomes a dippable feature while the chestnut cream creates a smooth, nutty, almost bitter mixture. Serve with a small meringue disc and pipe chestnut cream on top. Inspired by the Mont Blanc dessert made from crisp meringue, lightly whipped cream, and sweet chestnut purée.
December 10 — Café de Olla
Vanilla gelato + a shot of espresso and a dusting of cinnamon & grated piloncillo (or unrefined cane sugar).
Cinnamon piloncillo adds a rich, molasses-y warmth. Café de olla is a traditional Mexican spiced coffee prepared with cinnamon and piloncillo.
December 11 — Chai
Vanilla gelato + a shot of espresso and chai spice syrup.
Chai spice adds a warm aromatic layer as it dissolves into the crema.
December 12 — Eggnog
Eggnog gelato with a shot of espresso, dusted with fresh grated nutmeg.
Eggnog’s combination of nutmeg and cream makes it a close dairy base to a classic italian gelato. Add rum extract (or rum) for an added layer.
December 13 — Halwa Cardamom with Rosewater
Cardamom gelato + a shot of espresso and a drop of rosewater.
Cardamom expands with heat, combining with espresso to create a full-bodied mouthfeel, while rosewater adds a light floral note.
December 14 — Vietnamese Coffee
Sweet cream gelato + a shot of espresso + a drizzle of condensed milk.
Condensed milk sweetens and thickens the espresso, mirroring the structure of cà phê sữa đá.
December 15 — Peppermint Mocha
Chocolate gelato with a shot of espresso and crushed peppermint.
Peppermint adds a clean finish that complements a chocolate–espresso base and gets the seasonal palette locked in.
December 16 — Baci di Dama
Chocolate gelato + a shot of espresso + crushed hazelnut cookie biscuit.
Hazelnut and cookie pieces form a soft chocolate mixture in the espresso. Inspired by the Piedmontese cookie “baci di dama,” which combines hazelnuts and chocolate.
December 17—Sgroppino
Lemon sorbetto with a shot of espresso and vodka.
Sharp citrus melts into the espresso and creates a clean, contrasting flavor while vodka rounds it all out. Pair with a glass of prosecco for the full effect.
Sgroppino is a Venetian lemon sorbet drink traditionally mixed with vodka or prosecco.
December 18 — Zabaglione
Zabaglione spooned over gelato + a shot of espresso.
Zabaglione is a whisked Italian dessert of egg yolks, sugar, and moscato—if Zabaglione gelato is unavailable, spoon a small amount of fresh zabaglione over vanilla before adding the shot.
December 19 — Mulled Wine and Vanilla
Vanilla gelato + a shot of espresso and spoon of mulled wine syrup.
Create a mulled wine simple syrup to add spice, citrus, and the air of a Christkindlmarket to the affogato. Clove, orange, and red wine.
December 20 — Alice
Mascarpone gelato + a spoon of thick chocolate sauce + a shot of espresso.
Spoon the chocolate into the bottom of the cup, place gelato on top. As the hot espresso melts the gelato, scrape the bottom for a lovely chocolate surprise.
This layering technique is inspired by desserts served in an Italian gelaterie—specifically La Funivia in Bologna.
December 21 — Pistachio and Nutella
Pistachio gelato with a shot of espresso + Nutella + chopped pistachio garnish.
Much like the Alice, place Nutella at the bottom of the cup, followed by a scoop of pistachio gelato. pour hot espresso on top and garnish with chopped pistachios.
December 22 — Corretto
Sweet cream gelato with a shot of espresso and a splash of grappa.
Espresso corretto (“corrected espresso”) traditionally uses grappa in an espresso. Grappa adds mild herbal bitterness and depth, giving a nod to a classic italian aperitif.
December 23 — Riskrem with Lingonberry
Rice pudding gelato + a shot of espresso, lingonberry jam, cinnamon sugar garnish, and a single almond.
Rice pudding adds body; lingonberry provides clean acidity. Riskrem is a Norwegian Christmas dessert of rice porridge mixed with cream and served with berry sauce, often hiding a single almond for tradition.
December 24 — Tiramisu
Mascarpone gelato with a shot of espresso and a dusting of cocoa.
Mascarpone blends with the espresso and recreates the flavor of classic tiramisu. Espresso, cocoa, and mascarpone are the perfect trio to spend the evening with and round out the Affogato Advent Calendar.
