Moka Pot Affogato with Toasted Pistachio Gelato
A creamy pistachio gelato drowned in hot, rich Moka pot coffee - pure Italian bliss!
May 17, 2025
Love classic Italian desserts? This Moka Pot Affogato combines rich, intense coffee with creamy homemade pistachio gelato, creating a dessert that's both sophisticated and fun. The toasted pistachios add a delightful crunch that takes this treat to the next level!
This recipe is surprisingly simple to make at home. Using a Moka pot gives you the perfect strong coffee to 'drown' your gelato. Made with dark roast coffee and real pistachios, it's an amazing dessert for dinner parties or a special weekend treat.
Why You’ll Love This Recipe
This Italian classic is easier than you think to make at home! Here's why you'll love it:
- Perfect balance of hot and cold
- Rich coffee from the Moka pot method
- Homemade gelato with real pistachios
- Great for entertaining - looks fancy but super simple
Moka Pot Affogato with Toasted Pistachio Gelato
A creamy pistachio gelato drowned in hot, rich Moka pot coffee - pure Italian bliss!
Affogato, Moka Pot Coffee, Pistachio Gelato, Italian Dessert, Coffee Dessert
Equipment
- Moka pot
- Ice cream maker
- Heavy-bottomed saucepan
- Fine-mesh strainer
- Food processor or grinder
- Serving glasses
Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 4 egg yolks
- 1 cup shelled pistachios, plus extra for garnish
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- Pinch of salt
- 4 shots strong Moka pot coffee (about 4 oz total)
- Dark roast coffee beans
Instructions
- Toast pistachios at 350°F (175°C) for 5-7 minutes until fragrant. Let cool and finely grind.
- Heat milk and cream until just simmering. Remove from heat.
- Whisk egg yolks with sugar until pale. Slowly add warm milk mixture, whisking constantly.
- Return mixture to pot and cook over low heat until thickened, stirring constantly.
- Strain custard and stir in ground pistachios, extracts, and salt.
- Chill mixture thoroughly, then churn in an ice cream maker.
- Freeze gelato for at least 3 hours.
- Prepare Moka pot coffee using dark roast beans.
- Scoop gelato into chilled glasses and pour hot coffee over top.
- Garnish with chopped toasted pistachios and serve immediately.
Pro Tips
- Toast the pistachios until just fragrant to enhance their flavor
- Chill your serving glasses for the best temperature contrast
- Use freshly ground dark roast coffee for the most intense flavor
- Serve immediately once the coffee hits the gelato
Calories: 285kcal, Carbohydrates: 28g, Protein: 7g, Fat: 18g, Saturated Fat: 8g, Cholesterol: 122mg, Sodium: 85mg, Potassium: 245mg, Fiber: 2g, Sugar: 24g, Calcium: 125mg, Iron: 1mg
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Summary
Cook Time:
PT10M
Servings:
4 servings
Total Time:
PT4H10M
Prep. Time:
PT4H
