Affogato with Chuck’s Coffee Cigars

This classic Italian way of serving coffee and ice cream is made even more decadent with Chuck’s coffee cigars

Easy, Moderate, Complex
Prep time:
15 minutes
Cooking time:
10 minutes
Inactive Prep time:
5 minute
4 servings


  • For the affogato:
    • Vanilla ice cream
    • 1/2 cup of strong espresso (125 ml)
  • For the garnish:
    • Zest and juice of 1 lemon as a garnish
    • Sugar
  • For the coffee cigars:
    • 1/4 cup butter (60 ml)
    • 1/4 cup sugar (60 ml)
    • 1/4 cup maple syrup (60 ml)
    • 2 tablespoons espresso (30 ml)
    • Juice of 1/2 a lemon
    • 1/3 cup flour (80 ml)
    • 2 tablespoons crushed hazelnuts (30 ml)


  1. Preheat oven at 350 ˚F (180 ˚C).
  2. For the cigars: in a stockpot, melt the butter with sugar, maple syrup, espresso and lemon juice.  Bring to a boil, add the flour and cook for about 1 minute, stirring constantly until it thickens slightly with a wooden spoon.  Remove from heat.
  3. Drop a teaspoon size amount of batter on a baking sheet lined with parchment paper. Spread thinly with the back of a spoon or a palette knife into a circular sized shape. Sprinkle with hazelnuts. Repeat until all the batter has been used.  Bake in the oven for about 8 minutes or until slightly golden brown.  Remove and let cool only slightly until you can handle them, about 5 minutes. Carefully roll them into a cigar shape using the handle of a wooden spoon to guide you if necessary. If you see they are hardening too quickly, you can put them back in the oven for a minute or two to re-soften and continue rolling. Set aside.
  4. For serving: Rim the edges of the espresso cups with lemon juice and then lightly dip the cup in sugar.  Add a shot of espresso coffee.  Garnish with a scoop of ice cream and lemon zest.
  5. Serve the coffee cigars on the side