There’s something so simple yet indulgent about an affogato. Traditionally made with espresso, this version swaps in matcha or hojicha for a Japanese-inspired twist. I’m not much of a coffee drinker, so this is the perfect alternative.

The earthy bitterness of the tea cuts beautifully through the sweet creaminess of the ice-cream, giving you that perfect balance of flavours in just a few bites. It takes almost no effort to put together, but looks (and tastes) like something you’d order at a café. The best part? You can switch between matcha for a vibrant, grassy kick or hojicha for a toasty, caramel-like note, both equally delicious. Serve it as a refreshing finish to a dinner party, or treat yourself on a sunny afternoon for a little moment of indulgence.

Matcha & Hojicha Affogato

Iron Chef Shellie

Servings 1

Print Recipe

Ingredients

  

• 2-3 scoops vanilla ice-cream
• 1 tsp Premium Matcha (or Hojicha)
• 2-3 tbsp hot water (80°C)

Instructions

 

• Whisk matcha/hojicha with hot water until smooth and frothy.
• Pour slowly over ice-cream scoops.
• Watch the magic happen, then dig in.