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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 1 affogato.

An original recipe prepared for us by Sift & Simmer.

Ingredients

    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

Directions

    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 Grade Matcha used in this recipe: