Matcha Affogato

Before you start

An affogato is ice cream "drowned" in a hot pour, traditionally espresso. Swapping in matcha gives a dessert that is cold and warm, sweet and bitter at the same time. The tea shot needs to be concentrated, because the ice cream melts into it and dilutes it in seconds.

The choices are the matcha-to-water ratio and the ice cream. A double dose of matcha, about 3 g in 45 ml of water, holds its flavor against the cream. A plain, rich vanilla or sweet cream ice cream frames the tea best; heavily flavored ones fight it. Serve straight away, before the scoop collapses.

Ingredients

• 1 large scoop (about 80 g) vanilla or sweet cream ice cream — well frozen
• 3 g (1½ tsp) matcha — ceremonial or high-quality latte grade
• 45 ml (1½ oz) water — at about 80°C (175°F)
• 1 tsp toasted black sesame seeds or crumbled cookies — optional topping
• pinch flaky sea salt — optional

Method

1. Put the serving cup in the freezer for at least 10 minutes so the ice cream melts more slowly.
2. Scoop the ice cream into the chilled cup and return it to the freezer while you make the tea.
3. Sift the matcha into the small bowl. Add the 80°C (175°F) water and whisk for 15 to 20 seconds until there are no lumps and a fine foam forms on top.
4. Take the cup out of the freezer. Pour the hot matcha over and around the scoop, not directly on top in one spot, so it pools and coats the ice cream.
5. Scatter the sesame seeds or cookie crumbs and a few flakes of salt on top if you like, and eat right away with a spoon.

Tips for success

• Serve guests the ice cream and matcha separately and let them pour; it keeps the scoop firm until the last moment.
• A pinch of salt makes the tea taste rounder and the ice cream taste sweeter without adding sugar.
• Whisk the matcha just before pouring. Matcha settles fast, and an unwhisked shot leaves sediment in the cup.

Substitutions

Vanilla ice cream

Black sesame, coconut or white chocolate ice cream all suit matcha. A dairy-free coconut base is richer than most oat or almond ice creams and holds up better.

Matcha

Hojicha powder gives a toasty, nutty affogato with less bitterness. Use the same amount and slightly hotter water, about 90°C (195°F).

Toppings

Crushed shortbread, a drizzle of honey or a few sweet red beans work well. Chocolate sauce overwhelms the tea.

Variations

Matcha float

Pour the matcha shot over the ice cream, then top with 60 ml of cold milk or soda water.

Boozy matcha affogato

Add 15 ml of white rum or a coconut liqueur over the ice cream before the matcha. Adults only.

Troubleshooting

The matcha flavor disappears

The shot was too dilute. Keep the water at 45 ml or less and use at least 3 g of matcha.

The ice cream turned to soup instantly

The cup was warm or the ice cream was soft. Chill the cup, use firm ice cream straight from the freezer and pour just after scooping.

It tastes chalky

There were unwhisked lumps. Sift the matcha and whisk until the surface is smooth before you pour.

Storage

An affogato cannot be made ahead. Keep the ice cream frozen until the moment you scoop it. Do not refreeze ice cream that has melted, and discard melted leftovers rather than leaving them out for more than 2 hours.

Safety notes

Contains dairy, and the matcha adds caffeine. The FDA cites 400 mg of caffeine a day as an amount not generally associated with negative effects for most healthy adults. If you add the optional spirit, serve it only to adults of legal drinking age.