by Kari Molvar (Brooklyn)
I recently discovered a summery treat at Blue Bottle Coffee in Williamsburg, Brookyn, that combines two Italian loves of mine: espresso and gelato. Dubbed the Affogato (which literally means “drowned”), this molten sundae is made with two scoops of Il Laboratorio del Gelato rum raisin gelato and a piping hot double shot of Blue Bottle’s rich Hayes Valley espresso. Should you care to whip one up yourself, here are some helpful hints:
1. Make sure your glass is thoroughly chilled to keep the temperature balance right.
2. Choose an especially flavorful gelato or ice cream. (Blue Bottle features local options like blackberry honey, toasted almond and chocolate stout.)
3. Prepare your espresso with a good deal of crema (the foam that sits atop an extracted shot). It adds the extra oomph.
4. Enjoy your sugar-caffeine rush!