There aren’t many tea affogatos out there, but when I have come across them they’re always made with matcha. As wonderful as matcha is, there’s another variation that I find even more delicious, and that’s when they’re made with roasty toasty green tea, also known as Hojicha.
Triple Green Tea Affogatos start with store-bought green tea ice cream. As green tea becomes more popular, I was surprised to find this flavor being sold in my local (non-Asian) grocery store the other day. If you can’t find it, plain old vanilla or even chocolate will also work well. And if you’re feeling particularly inspired, you can even try your hand at making your own No-Churn Green Tea Ice Cream at home!
Like espresso, Hojicha needs to be brewed strong when being used in an affogato. To do this, be fairly heavy-handed when measuring out the tea. Also steep the tea for a longer amount of time than usual, which highlights the dark, nutty character of this bancha.
Hojicha has a lower caffeine content than other green teas do, which makes this dessert perfect for serving in the evenings or when you’re trying to wind down after a long day. The exception is if you choose to finish the scoops with some sprinkles of deep-steamed Fukamushi Sencha. After this finishing touch, that standard cup of espresso can take a permanent back seat!
This post is sponsored by Yamamotoyama.
Triple Green Tea Affogatos
Ingredients:
green tea ice cream
Fukamushi Sencha, for garnish
Equipment:
bowls or teacups
teapot
strainer
Directions:
1. Steep the tea in a ratio of 2 Tbsp loose leaf tea to 1 cup of water for 1-2 minutes longer than suggested. Strain out the tea leaves.
2. Scoop the ice cream into the bowls or teacups. To allow your ice cream to keep its shape for a few moments longer, try waiting for the tea to cool a bit before pouring it atop the scoops. When ready to serve, pour the slightly cooled Hojicha atop the ice cream.
3. Finish with a sprinkle of Fukamushi Sencha and enjoy!
