Matcha Affogato
A bright, gently sweet dessert that will delight your green-tea-loving guests. Matcha takes place of the classic espresso in this simple, indulgent ice cream dessert. Like the classic affogato, this has a perfect balance of sweet and bitter notes for the non-coffee folks in your life. It comes together in 5 minutes, perfect for a weeknight or a little night cap dessert.
Equipment
- Tea kettle
- Small bowl
- Measuring spoons
- Whisk
- Small serving dish coupe glass, mug, or small dish
- Ice cream scoop
- Spoon
Ingredients
- 2 teaspoons high quality, ground matcha green tea powder
- 4 Tablespoons hot water
- 1/4 teaspoon honey
- 1 cup vanilla ice cream
Instructions
- Boil water in an electric kettle or sauce pan. Once it reaches a boil, set aside to allow it to cool slightly before whisking into the matcha powder.
- Add matcha powder to a small bowl. Add 4 tablespoons of hot water to the matcha powder and whisk gently until all of the powder has been incorporated and you have a bright, green liquid free of any lumps or clumps. Add ¼ teaspoon of honey and whisk again. Set aside.
- Scoop a generous amount of your favorite vanilla ice cream into your serving bowl or mug. *A tighter scoop will mean the ice cream melts more slowly once the matcha is poured over top.
- Pour the “shot” of matcha over the scoop of ice cream, just before serving. You can also serve the hot matcha alongside in an espresso cup and allow your guest to pour over at their discretion, a thoughtful touch when hosting.
Notes
This recipe really requires a more concentrated “espresso-like” consistency of tea. I fear if you attempt to use steeped green tea, you will end up with a “float” vs. a true affogado and the result may be disappointing.
If green tea isn’t your favorite flavor, I might suggest using espresso (classic Italian affogato).