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Greek Coffee Affogato with Riki

This special coffee is a twist on the Italian dessert, in which you pour espresso on ice cream or gelato. I switched it up a little with a shot of Greek coffee made in a briki!

Course Dessert
Cuisine California Greek
Servings 4 people
Author Mary Papoulias-Platis


  • 4 heaping teaspoons Greek coffee
  • 1-4 teaspoons sugar (will vary on the strength you want)
  • 4 demi-cups cold water
  • 1/4 teaspoon nutmeg or cinnamon - optional
  • 1/4-1/2 cup liquor of your choice -optional
  • 1/4 cup cocoa nibbs or shaved chocolate
  • 1/2 gallon Vanilla Ice Cream or Gelato


  1. In a tall and narrow sauce pan or briki, add the water and sugar and bring to a boil. Add the coffee and bring to a boil until the froth rises to the rim. Remove from the heat. Repeat two more times.

  2. While coffee is heating up bring out your cups and add 2-3 scoops of ice cream to each cup. Place into the refrigerator until ready to serve.

  3. Remove from the heat and add the spices and/or liquor. First pour the froth over the ice cream and divide the coffee among the four cups.

  4. Serve in coffee cups or dessert cups. Sprinkle with cocoa nibs or shaved chocolate.

Recipe Notes

When using a liquor or flavored coffees, check the label for ingredients. Spices may be included. You may want to skip the spices.