Espresso Float

Ingredients

Equipment Needed

• •Espresso machine or stovetop moka pot
• •Tall narrow glasses (10-12 ounce capacity)
• •Ice cream scoop
• •Long parfait spoons for serving

Instructions

1. 1

   Chill your glasses

   Place two tall, narrow glasses in the freezer for at least fifteen minutes before serving. The contrast between the frosted glass and the hot espresso is half the pleasure of this drink. Wide-mouthed glasses work, but something with height creates better visual drama as the espresso cascades through the ice cream.

2. 2

   Brew the espresso

   Pull your espresso shots immediately before assembling. Timing matters here. The espresso must be blazing hot when it meets the frozen ice cream, so have your ice cream scooped and ready beside your machine. A proper shot takes about twenty-five seconds to pull and should have a layer of golden crema on top.

   No espresso machine? A stovetop moka pot produces strong coffee with similar intensity. Use about two tablespoons of finely ground dark roast per serving.
3. 3

   Scoop the ice cream

   Remove glasses from the freezer. Working quickly, place two generous scoops of vanilla ice cream into each chilled glass. The ice cream should fill about one-third of the glass, leaving room for espresso and the inevitable bubbling and melting that follows. Use a firm hand with the scoop to create round, compact balls that will resist the hot espresso longer.

4. 4

   Add the liqueur

   If using coffee liqueur, drizzle one tablespoon over the ice cream in each glass. It pools at the bottom and creates pockets of boozy sweetness that you'll discover as you drink. For a dinner party, this addition transforms the float from afternoon treat to sophisticated dessert.

   Amaretto, Frangelico, or Irish cream all work beautifully here. Match the liqueur to your guests' preferences.
5. 5

   Pour the espresso

   Here is where the magic happens. Pour the hot espresso slowly over the ice cream in a thin stream. The liquid will sizzle and hiss as temperatures collide. The ice cream begins to melt immediately, sending tendrils of white cream swirling up through the dark coffee. Pour slowly enough to watch this happen. Your guests should witness it too.

6. 6

   Top and garnish

   Add a modest cloud of whipped cream to each glass. Too much obscures the drink; you want to see the marbled coffee and cream beneath. Scatter dark chocolate shavings over the cream and perch two or three whole espresso beans on top. Insert a small spoon and serve immediately. This drink waits for no conversation.

Chef Tips

• •The quality of your espresso determines the quality of your float. Seek out freshly roasted beans from a reputable roaster and grind them just before brewing. Stale coffee produces a bitter, flat drink that no amount of ice cream can rescue.
• •Vanilla ice cream is traditional, but consider the possibilities: chocolate creates a mocha float, coffee ice cream doubles down on the theme, and salted caramel offers a contemporary variation that pairs beautifully with espresso's bitterness.
• •For entertaining, you can batch the prep by pre-scooping ice cream balls onto a parchment-lined sheet pan and freezing them solid. When guests arrive, simply transfer scoops to glasses and pour. The espresso must still be brewed fresh.
• •A wine pairing? Certainly. Serve alongside a small glass of Vin Santo or Pedro Ximénez sherry. The oxidized sweetness complements the coffee beautifully.

Advance Preparation

• •Glasses can be chilled in the freezer up to twenty-four hours before serving.
• •Ice cream can be pre-scooped onto a parchment-lined sheet pan and frozen solid up to one week ahead. Transfer directly from freezer to glasses when ready to assemble.
• •Whipped cream can be made up to four hours ahead and refrigerated. Re-whisk briefly before using.
• •The espresso must be brewed fresh. There is no workaround for this. Cold or reheated espresso tastes of cardboard and regret.

Frequently Asked Questions

Nutrition Information

1 serving (about 210g)