Frangelico Hot Chocolate Affogato

A rich and decadent Hot Chocolate Affogato made with Frangelico hazelnut liqueur and vanilla ice cream. Using our Italian hot chocolate recipe it's thick and silky smooth with a boozy kick. A good festive treat for a chilly evening.

When the weather's cold outside and the days are dark there's nothing better than snuggling up with a warm hot chocolate.

Personally, we love Italian hot chocolate which is ultra rich, thick and decadent but this recipe takes it to a whole new level giving it a boozy kick with Frangelico liqueur (made from hazelnuts) and an added scoop of vanilla ice cream.

Like a regular affogato this combines a hot drink with cold ice cream which sounds strange but it works so well and tastes good. Want to make this a fun festive treat for everyone? omit the liqueur to make it alcohol free!

See the recipe below including notes on ingredients, step by step photos, tips, variations and a video tutorial. For the full printable recipe scroll to the bottom or click the recipe link below

Ingredient notes and substitutions

• Dark chocolate – use at least 70% cocoa for this so it has a rich and intense chocolate flavour. The better the quality of chocolate the better the hot chocolate affogato will taste.
• Cocoa powder – use unsweetened cocoa powder.
• Sugar – We use caster sugar but granulated will work fine.
• Cornflour (Cornstarch US) – this is used to thicken the hot chocolate which is a must so don't skip it.
• Milk – whole milk is preferable because it gives a richer taste and thickens a lot quicker. We have used semi-skimmed (half-fat) milk which also works but will give you a slightly thinner consistency.
• Ice cream – vanilla is our go-to for this. Use a good quality ice cream with real vanilla.

Step by step photos and instructions

Add the milk, chopped chocolate, cocoa powder and sugar to a saucepan and heat, stirring occasionally until the chocolate has melted and sugar dissolved (photo 1).

Mix the cornstarch with 2 tablespoons of milk and add that to the hot chocolate. Continue to heat the hot chocolate while stirring until thick and smooth (photo 2).

Turn off the heat and stir in the Frangelico or liqueur of choice (photo 3).

Pour the hot chocolate into small mugs and top each one with a scoop of vanilla ice cream and serve (photo 4).

Recipe tips and FAQs

• Use good quality ingredients – good quality chocolate, cocoa powder and ice cream will make a big difference. For the dark chocolate go for at least 70% cocoa. We haven't tried this with milk chocolate but we're guessing it would be far too sweet.
• Other liqueurs to use – if you don't have Frangelico, Amaretto is also good. Others that would work well are Baileys, Kaluha, rum or brandy (choose your favourite).
• Ice cream thawing – the hot chocolate takes about 10 minutes to make from start to finish so remove the ice cream from the freezer about halfway through so it's not too soft when serving.
• Serving to children? omit the liqueur.

Can you reheat the hot chocolate?

Yes, you can store any leftover hot chocolate in the fridge (once cooled) and reheat it as needed. it will keep in the fridge for up to 3 days.

Can we serve it cold?

Yes, although this is a hot chocolate affogato it also makes a good dessert served at room temperature. Let the chocolate cool then pour into mugs or small bowl topped with ice cream.

More festive Italian recipes to try

Drinks

Italian Hot Chocolate – Thick and Decadent

Drinks

The Ultimate Chocolate Martini

Drinks

Frangelico White Russian

Italian Cookies

Italian Nutella Cookies (Nutellotti)

Ingredients

Makes 4 - 6 servings

• 3.5 oz dark chocolate ((100g))
• 2 and 1/4 cups whole milk ((500ml) plus 2 tablespoons)
• 2 tablespoons cocoa powder
• 2 tablespoons caster sugar
• 4 teaspoons cornstarch (cornflour)
• 5 tablespoons Frangelico liqueur (or liqueur of choice)
• Small pinch salt
• Vanilla ice cream (good quality)

Method

1. Add the milk, chopped chocolate, cocoa powder and sugar to a saucepan and heat, stirring occasionally until the chocolate has melted and sugar dissolved.

2. Mix the cornstarch with 2 tablespoons of milk and add that to the hot chocolate. Continue to heat the hot chocolate while stirring until thick and smooth.

3. Turn off the heat and stir in the Frangelico or liqueur of choice.

4. Pour the hot chocolate into small mugs and top each one with a scoop of vanilla ice cream and serve.

Kitchen notes

1. 1. Use good quality ingredients good quality chocolate, cocoa powder and ice cream will make a big difference. For the dark chocolate go for at least 70% cocoa. We haven't tried this with milk chocolate but we're guessing it would be far too sweet.

1. 1. Other liqueurs to use if you don't have Frangelico, Amaretto is also good. Others that would work well are Baileys, Kaluha, rum or brandy (choose your favourite).

1. 1. Ice cream thawing the hot chocolate takes about 10 minutes to make from start to finish so remove the ice cream from the freezer about halfway through so it's not too soft when serving.
   2. Reheating you can store any leftover hot chocolate in the fridge (once cooled) and reheat it as needed. it will keep in the fridge for up to 3 days.
   3. Serve cold also good served as a room temperature dessert.
   4. Serving to children? omit the liqueur.