Simplify your next affogato with Silvia's coffee liqueur concentrate. Keep it in the fridge for a week or freeze for up to two months.




Skill level

Average: 4.1 (5 votes)


  • 100 ml freshly brewed espresso coffee
  • 170 g (¾ cup) caster sugar
  • 300 ml thin cream
  • 100 ml milk
  • 150 ml vodka

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. As soon as you make the coffee, pour it into a large jug and stir in the sugar to melt with the residual heat. Add the cream and milk and stir to combine.
  2.  Stir the vodka into the coffee cream mixture. Transfer to a bottle and refrigerate overnight.
  3. Store in the fridge for up to 1 week or freeze for up to 2 months. Always shake well before using.
  4. To serve with gelato, simply scoop gelato into a bowl and drizzle liberally with the coffee liqueur.


Silvia Colloca shares her Italian family secrets in the brand-new third season of Cook like an Italian.