Hazelnut Liqueur Affogato Recipe featuring Ristretto Decaffeinato

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Nespresso Hazelnut Liqueur Affogato recipe

Hazelnut Liqueur Affogato Recipe featuring Ristretto Decaffeinato

Developed by our Nespresso Coffee Ambassador,
for Australia and New Zealand, Mitch Monaghan.

A twist on the traditional Affogatto recipe, featuring hazelnut liqueur and the high intensity of Ristretto Decaffeinato, indulge your evenings with a decadent dessert.

PREPARATION OF AFFOGATO

  1. 1. Place one scoop of vanilla ice cream into a cappuccino glass.
  2. 2. Pour the hazelnut liqueur over the ice cream and extract 40 mL of Ristretto Decaffeinato over the top.
  3. 3. Drizzle the chocolate sauce over the ice cream and garnish with slivered almonds.

INGREDIENTS

  • - 1 Ristretto Decaffeinato coffee capsule extracted as a 40 ml espresso
  • - 1 scoop of vanilla ice cream
  • - Slivered almonds
  • - Chocolate sauce
  • - 10 ml of hazelnut liqueur

Products featured in this recipe

Ristretto Decaffeinato Black Coffee Pod
Ristretto Decaffeinato
$0.75
Glass Cappuccino Cup Set
Glass Cappuccino Cup Set
$34

PREPARATION OF AFFOGATO

  • 1. Place one scoop of vanilla ice cream into a cappuccino glass.
  • 2. Pour the hazelnut liqueur over the ice cream and extract 40 mL of Ristretto Decaffeinato over the top.
  • 3. Drizzle the chocolate sauce over the ice cream and garnish with slivered almonds.