This Frozen Espresso Martini Affogato is the dessert-cocktail hybrid you make when you want “espresso martini energy” with a little drama: a cold, café-style shake poured over ice cream for a silky, bittersweet float.
Think: espresso martini meets affogato—rich coffee character, a thick frosty texture, and a melty vanilla core that turns every sip into a dessert spoon moment. Optional spirit and a zero-proof build are included below.
The goal here is texture and balance: Javo Cold Brew Concentrate brings real coffee structure, Top Hat Simple Syrup keeps sweetness clean and controlled, and the affogato pour-over creates a creamy, café-style finish. Note: Javo contains caffeine.
Method
- Add 1–2 scoops vanilla ice cream to a chilled rocks glass or dessert coupe and set in the freezer while you blend.
- In a blender, add 0.5 oz Javo Cold Brew, 0.75 oz Top Hat Simple Syrup, 2 oz cold water (or milk/oat milk), and 1 heaping cup ice.
- Optional: add 1.5 oz vodka (or spirit of choice). For zero-proof, skip this step or use a zero-proof alternative.
- Blend until smooth and slushy—think frozen daiquiri texture, not a snow cone.
- Pull your glass with ice cream from the freezer and pour the frozen espresso mixture over the top (affogato-style).
- Finish with a light dusting of cacao or grated chocolate (optional). Serve immediately with a spoon and straw.
Pro move: For a thicker, milkshake-like affogato, swap the water for oat milk and use slightly less ice. For a sharper “espresso martini” snap, use water and a touch more Javo.
Skip the vodka entirely (or use a zero-proof alternative) and keep the recipe the same. The coffee + vanilla ice cream gives you a full-bodied, “cocktail-like” finish—perfect for Dry January or sober curious nights.