Of course, we have a affogato recipe on Drugstore Divas. So, click that link if you want to try the traditional coffee version instead.

Hot Chocolate Affogato Recipe

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Hot Chocolate Affogato Ingredients:

You can get the full list of ingredients with measurements in the recipe card below.

• Milk – Any type of liquid milk works in this recipe. We personally use 2% milk, but you could use anything except powdered milk (mostly because I’ve never used that before and I have no idea how it works).
• Hot chocolate mix – Any hot chocolate mix works. Packaged hot chocolate mix is easiest, but homemade works too.
• Gelato – Any flavor of gelato works. You can really customize this to fit your preferences.
• Optional toppings – I always top this with whipped cream and finishing sugar. You could also put chocolate shavings, a sprinkle of cocoa powder, or chocolate sprinkles on top.

How To Make A Hot Chocolate Affogato:

Heat some milk on the stove top in a small saucepan over medium heat.

You want warm milk, not boiling milk, because that will be too hot and will melt the gelato.

Remove the milk from the heat and stir in the hot chocolate mix until it is completely combined.

Quick note: You can add a sprinkle of salt in to bring out the flavors.

Scoop the gelato into a cup.

Quick note: Any flavor of gelato works. And you can change it up seasonally too. Personally, I love to use eggnog gelato when I can find it at ALDI.

You might want a peppermint gelato for around Christmas, pumpkin pie gelato for fall, a coffee flavored gelato to still get that flavor, etc. Experiment with different flavors and toppings (like cinnamon for fall or candy cane pieces in winter).

I always use an Irish coffee glass for this drink. You don’t have to, but I just love how the layers look. They’re very defined in a glass, and it feels fancier in an Irish coffee glass. But, of course, anything works.

Slowly pour the hot chocolate on top of the gelato.

Just a small aside in case you’ve never made this before. The gelato will stay at the bottom of the glass until a certain amount of liquid is poured into the glass and then it will rise to the top of the liquid. If you fill the glass too quickly (and fill it all the way to the top before the gelato rises), you risk making a very big mess.

So, pour slowly until the gelato rises and then you can pour a little bit quicker until you’ve almost reached the top of the glass.

You can leave it this way.

Or, top it with canned whipped cream.

Then and a bit of finishing sugar, if you want.

What’s actually really nice about the gelato rising above the hot chocolate is the whipped cream sits on top of it and will hold it shape for a little while.

This will absolutely impress your guests.

Hot Chocolate Affogato: Frequently Asked Questions