Matcha Hojicha Affogato

A rich, creamy, Matcha dessert that you won't be able to pass up! This Italian inspired Matcha Hojicha Affogato recipe will have everyone asking for seconds.

Makes one Matcha Affogato.

An origninal recipe prepared for us by Sift & Simmer.


    Hojicha Matcha Affogato

    • 2 - 3 scoops Hojicha No-Churn Ice Cream (recipe below)
    • 1 tsp Aiya Culinary Grade Matcha
    • 1 - 2 Tbsp hot water

    Hojicha No-Churn Ice Cream

    • 4 hojicha tea bags
    • ½ cup heavy whipping cream
    • 120 ml sweetened condensed milk
    • ½ tsp vanilla extract


    Hojicha Matcha Affogato

    1. To make koicha Matcha, place 1 tsp of Matcha, add 1-2 Tbsp of hot water and whisk it until it’s smooth. It will be thick. If it’s too thick for your liking, you can add a little water to thin it out.
    2. Scoop hojicha ice cream into a bowl. Pour the thick koicha Matcha onto the ice cream. Enjoy immediately.

    Hojicha No-Churn Ice Cream

    1. Heat heavy cream in a small saucepan over medium heat.
    2. Bring to a low simmer and add in the 4 tea bags. Press the tea bags gently with a small spoon or spatula to release the tea into the cream.
    3. Remove saucepan from heat and let steep for 5 minutes. Remove tea bags and discard.
    4. Transfer the cream into a clean jar and let cool. Refrigerate a minimum of 4 hours.
    5. Chill the mixing bowl and whisk in the refrigerator for at least 30 minutes prior to making.
    6. Pour the tea-infused cream into the chilled mixing bowl and whip until semi-stiff peaks.
    7. Fold in the condensed milk, vanilla extract, and continue to whip until stiff peaks. Pour into a jar and freeze for at least 6 hours.



    Click below to purchase the culinary Matcha used in this recipe: