Scoop Kitchen
Coffee Affogato Shake
A thick vanilla shake blended with cold espresso, then swirled with a little more, like an affogato in a glass. Topped with cream and cocoa.
- Hands-on
- 10 min
- Freeze
- 24 h
- Program
- Milkshake
- Makes
- 4 glasses6 glasses
Nutrition
Per 100 g, estimatedPer serving (¼ of a 473 ml16 oz tubpint, about 117 g), estimated
Whole tubpint: 833 kcal, 11 g protein1250 kcal, 17 g protein (709 ml24 oz). Contains: Milk. Toppings are not included in these numbers.
Ingredients
8 ingredientsTap an ingredient when it is in the bowl
440 of 473 ml660 of 709 ml
In the tubpintScale reads
Put the empty tubpint (or your pan) on the kitchen scale and press zero. Add each ingredient until the scale shows the number on the right.
Add right before spinning
To finish
Mix everything in one big bowl, then divide it evenly between 2 tubspints.
Steps
- Microwave 15 g full-fat cream cheese1 tbsp full-fat cream cheese1 tbsp cream cheese25 g full-fat cream cheese1½ tbsp full-fat cream cheese1½ tbsp cream cheese in a large bowl for 10 seconds to soften it.
- Whisk in 60 g caster or granulated sugar70 ml caster or granulated sugar¼ cup + 1 tbsp granulated sugar90 g caster or granulated sugar110 ml caster or granulated sugar⅓ cup + 2 tbsp granulated sugar and 1½ tsp pure vanilla extract1½ tsp pure vanilla extract1½ tsp vanilla extract2¼ tsp pure vanilla extract2¼ tsp pure vanilla extract2¼ tsp vanilla extract for about 1 minute, until it looks like frosting.
- Slowly whisk in 120 ml whipping cream120 ml whipping cream½ cup heavy cream180 ml whipping cream180 ml whipping cream¾ cup heavy cream and 140 ml whole milk140 ml whole milk½ cup + 1 tbsp whole milk210 ml whole milk210 ml whole milk¾ cup + 2 tbsp whole milk until the sugar has dissolved.
- Pour the base into an empty tubpint. It stays well below the max fill line, which leaves room for what you add before spinning. Put the lid on and freeze on a level shelf for 24 hours.
- Dig a hole about 4 cm1½ in wide down to the bottom of the frozen tubpint. Pour in 60 ml strong cold brew or cooled espresso60 ml strong cold brew or cooled espresso¼ cup cold brew coffee or cooled espresso90 ml strong cold brew or cooled espresso90 ml strong cold brew or cooled espresso¼ cup + 2 tbsp cold brew coffee or cooled espresso and 60 ml whole milk60 ml whole milk¼ cup whole milk90 ml whole milk90 ml whole milk¼ cup + 2 tbsp whole milk, then lock it into the machine and run Milkshake.
- Pour into tall glasses, spoon 60 ml strong cold brew or cooled espresso60 ml strong cold brew or cooled espresso¼ cup cold brew coffee or cooled espresso90 ml strong cold brew or cooled espresso90 ml strong cold brew or cooled espresso¼ cup + 2 tbsp cold brew coffee or cooled espresso over the tops and swirl it through once with a straw.
To serve: Top with whipped cream and a dusting of cocoa, and serve with a straw and a spoon.
My notes
Tips
- No espresso machine? Dissolve 1 tbsp instant espresso powder in 8 tbsp hot water (1½ tbsp in 12 tbsp for a 709 ml24 oz tubpint) and chill it.
- Chill the coffee completely, ideally in the fridge. Warm coffee melts the frozen base and thins the shake.
- For a decaf shake, use decaf espresso or decaf instant coffee. The texture stays the same.
Why it works
The vanilla base freezes like ice cream, so it stays thick when the cold espresso goes in. Adding the coffee at the end keeps its flavor bold and its water out of the frozen base, where it would turn icy.
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