Whisky and hazelnut affogato

1 litre of your favourite gelato (for example vanilla bean, chocolate or gianduja) Della Valle Gelato

120 ml Tasmanian whisky 

50 gm (1/3 cup)hazelnuts, roasted, peeled and halved Hazelbrae Hazelnuts

1 tbsp finely ground coffee beans Ritual Coffee, Provenance Coffee Co.

shots of freshly brewed espresso Ritual Coffee, Provenance Coffee Co.


Scoop ice-cream into small bowls or glasses. Pour whisky over and sprinkle with combined hazelnuts and coffee. Serve immediately with shots of espresso to the side to pour over. Spice up your affogato into more of a luxurious dessert with Modo Mio Naked brownies, Delicious Little Things lamingtons, A pinch of…. activated walnuts, Three Peaks organics freeze dried blueberries,


Adapted from a Gourmet Traveller recipe Cognac and hazelnut affogato