1. Add one or two scoops of vanilla ice cream into a bowl.
2. Add 2g of Matcha or Hojicha powder into a tea bowl - ideally a Katakuchi tea bowl.
3. Pour 50ml of hot water at 80 degrees (not boiling) into the tea bowl and mix with a whisk.
4. Pour the tea into the ice cream in the bowl.
5. Enjoy the wonderful flavour of the ice cream and Japanese tea!
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.