Craving a next-level affogato? This 16-oz Imperial Moto Float layers Café Racer Blend espresso with French-vanilla ice cream and buttery caramel sauce for a decadent, photo-worthy coffee dessert.

Makes: one 16-oz serving
Total time: 5 minutes

Ingredients:

• 2 oz Café Racer Blend espresso (double shot)

• 3 large scoops French-vanilla ice cream (≈ 6 oz total)

• 4 oz cold whole milk

• 1 ½ Tbsp caramel sauce + extra for drizzling

• ¾ cup ice cubes (≈ 6 oz)

Optional garnishes: pinch of sea-salt flakes, whipped cream, chocolate-covered espresso bean.

Gear:

• Espresso machine & portafilter (18-20 g basket)

• Blender or milkshake spindle
  (For a layered effect instead of blended, skip the blender and see Variation)

• 20 oz milk frothing pitcher (for easy pouring)

• 16 oz tempered glass or mason jar

• Spoon & straw

Step-by-Step:

1. Prep the glass (10 sec)
   • Swirl a ribbon of caramel around the inside walls.
   • Pop the glass in the freezer while you work—tightens the sauce for good visuals.

2. Pull the espresso (40 sec)
   • Dose 18–20 g Café Racer Blend, tamp firmly.
   • Extract a 2 oz double shot in 25–30 sec.
   • Immediately set aside; you want it hot but not boiling.

3. Blend the base (30 sec)
   • Into the blender: ice cubes, milk, 2 scoops of vanilla ice cream, 1 Tbsp caramel.
   • Pulse until creamy but still thick—about 10 sec on medium.
   • Texture test: it should ribbon off a spoon but not run like plain milk.

4. Assemble (30 sec)
   • Retrieve chilled glass.
   • Pour blended base to the ¾ mark (≈ 10 oz).
   • Gently float the hot espresso over the back of a spoon; it will marble through the shake.
   • Crown with the final scoop of vanilla ice cream.

5. Finish (10 sec)
   • Drizzle remaining ½ Tbsp caramel over the ice-cream cap.
   • Sprinkle a pinch of sea-salt flakes for contrast (optional).
   • Add straw and spoon—serve immediately.