A simple way to enjoy Japanese tea with ice cream. The bitterness and depth of matcha or hojicha work beautifully with the sweetness and creaminess of vanilla ice cream.
Preparing a Japanese Tea Affogato
You will need:
- 1–2 scoops vanilla ice cream
- 2g matcha or hojicha powder
- 50ml hot water (around 80°C)
- A bamboo chasen (whisk)
Method
1. Add the ice cream
Add one or two scoops of vanilla ice cream to a bowl.
2. Add the tea
Sift 2g of matcha or hojicha powder into your tea bowl using a small tea strainer.
3. Add the water
Pour 50ml of hot water at around 80°C into the bowl. Boiling water can make tea taste more bitter, so I always recommend letting the water cool slightly first.
4. Whisk
Using a bamboo chasen, whisk the tea vigorously for around 15 seconds until it is smooth and frothy. Move the whisk quickly in a vertical zigzag motion, rather than stirring in a circular motion.
5. Pour over the ice cream
Pour the tea gently over the vanilla ice cream.
6. Enjoy
Your affogato is now ready to enjoy.
Which tea should I use?
You can use either matcha or hojicha depending on what you prefer. Both make a simple and delicious dessert to enjoy at home.
I recommend organic Matcha Uraku for a Matcha Affogato, and Organic Hojicha Yuzuki for a Hojicha Affogato. Uraku’s stronger flavour works very well with the ice cream.
