In Colle di Val d’Elsa, I made it my goal to try every espresso drink at the local coffee bar, Milleluci. I didn’t know what all of the words meant, so I’d just order them. One day before work, I asked for a “caffè corretto,” which turned out to be two shots, one of espresso and one of brandy. That was a fun service.

An “affogato” was another one I didn’t know. I refer to it as the “Italian float.” It’s ice cream with a shot of espresso poured on top.

RECIPE
makes 2 doubles, or 4 single shots

4 scoops pumpkin ice cream
4 shots of espresso
1/4 tsp cinnamon, ground
1/8 tsp nutmeg, fresh grated
1/4 tsp ginger, ground
1/2 c heavy cream, whipped
1 T powdered sugar
1 graham cracker, crumbled

1. Whip the cream with 1 T of powdered sugar.
2. Pull your espresso or use a stove top percolator. You can always go to a coffee shop and ask for a couple double shots if you don’t have an espresso maker.
3. Fill the glasses with a couple scoops of ice cream.
4. Add the ground spices to the espresso and gently swirl to dissolve.
5. Pour the espresso over the ice cream.
6. Top with whipped cream and crumbled graham cracker pieces.

If you want to make it a “corretto,” add a shot of Baileys or Kahlua along with the espresso.