How to Make Saffron Affogato
There’s a kind of magic in the way hot espresso meets cold ice cream: sudden and intense melting, mingling, and transformation. Now imagine that same moment infused with the warmth of Afghan saffron.
Our Saffron Affogato brings together the boldness of coffee and the delicate, honeyed aroma of Heray’s real Afghan saffron, a blend of Italian coffee delicacy and Afghan tradition.
It’s perfect for dinner parties, afternoon indulgence, or simply when you need a sweet, golden pause in your day.
This affogato isn’t just for dessert, it’s a celebration of opposites: hot and cold, bitter and sweet, espresso and saffron.
Ingredient Notes
(Here’s what you’ll need for 2 coffees. Find the full recipe at the bottom of the post.)
Saffron Threads: 16 threads of our high-quality saffron are at the heart of this coffee. Use our premium Afghan saffron for its vibrant hue and rich floral aroma. Blooming the threads in hot water releases the golden color and deep flavor notes that transform your espresso.
Espresso: Use 2 shots / +- 60 ml as the backbone of freshly brewed espresso coffee. We love using a French press.
Vanilla Ice Cream (2 generous scoops): Creamy, cool and classic. The vanilla pairs perfectly with the floral notes of saffron.
Toppings (optional): Some extra saffron threads, crushed pistachios or even a little cardamom will inch it even closer to the Persian side.
How to Make Saffron Affogato (Serves 2)
The key to this recipe is using enough saffron threads without overdoing it. The vanilla and coffee already bring strong flavor, so that's why we have to go a little heavier on saffron. We find that 16 threads is ideal.
Watch Our Recipe Video
Prefer to watch instead of read?
Here’s our step-by-step video of how we make this soothing Saffron Affogato at Heray Spice:
Step 1: Bloom the Saffron
Lightly grind +- 16 saffron threads with a mortar and pestle.
Add about 1 tablespoon of hot water (70-80 °C). Avoid adding boiling water to preserve saffron's delicate compounds.
Let bloom for 10 minutes.
You’ll slowly see the liquid turn a beautiful golden-orange.
Step 2: Brew the Espresso
Make 2 shots of espresso (60 ml). If you want to add additional sweetness, now is the time to add it.
Step 3: Assemble the Glasses
Scoop vanilla ice cream into elegant glasses or bowls. If you want to go the extra mile, chill them in the freezer for a few minutes first. This will help slow the melting once the espresso hits.
Step 4: Combine
Right before serving, pour the hot espresso over the ice cream.
Step 5: Finish beautifully
Finally, pour the bloomed saffron (threads and all) over the ice cream and coffee mixture and watch as the cream blends with the golden liquid.
Optional: Finish with a few extra whole threads on top, as well as some crushed pistachios.
Variation
Top with a hint of Cardamom: As an alternative to topping with crushed pistachios, top with our Green Cardamom for an extra punch.
WHY SAFFRON?
Saffron adds more than color to this coffee. It brings balance. Its floral taste and natural sweetness pair outstandingly well with vanilla. This combination is used in many popular desserts, and also makes for a great addition to the famous Italian Affogato coffee.
Saffron Affogato Card
Prep Time: 2 minutes
Bloom Time: 10 minutes
Total Time: 12 minutes
Serves: 2
Ingredients
- 2 shots espresso (60 ml)
- 2 scoops vanilla ice cream
- crushed pistachios, for topping
- extra whole saffron, for topping
Instructions
1. Bloom saffron: Grind saffron threads with a mortar and pestle. Add 1 tbsp of 70-80 °C water and let bloom 10 minutes.
2. Brew Espresso: Brew 2 shots of espresso.
3. Assemble Glasses: Scoop a large scoop of vanilla ice cream into each of the chilled glasses.
4. Combine: Pour the espresso shots over the ice cream.
5. Finish: Pour over the golden saffron liquid and top with extra saffron threads and crushed pistachios.
Notes
- Quality matters: Use high-quality Afghan saffron. Genuine threads should release color slowly and smell floral, not musty. Learn why Afghan saffron was crowned World's Best by the International Taste Instute for the 9th consecutive year in our article here.
- Don’t boil saffron: Boiling destroys its aroma and beneficial compounds.
- Try Chilled Glasses: Chilled glasses help slow the melting once the hot espresso is poured over the ice cream.
Ready to Try Afghan Saffron in Your Saffron Affogato?
At Heray Spice, every thread of saffron comes directly from Afghan farmers we know by name. All of our saffron is grown with farmer ethics at the forefront. Each thread is harvested with care, and traditionally sun-dried by hand. This Saffron Affogato captures that connection: A golden bridge between our saffron fields in Herat and your kitchen.
