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Saturday, August 2, 2014

Green Tea Affogato


Traditional Italian affogato is a shot of espresso poured over ice cream, but I made mine with green tea. I used matcha, the antioxidant powerhouse, because it has more body and a brighter color than steeped green tea. In cold weather I use hot tea, but in hot weather I use room temperature tea so the ice cream doesn't melt too fast.

This dessert has no added sweetener but it does contain a scoop of ice cream, like a grown-up version of a root beer float. Pick a good quality ice cream made with real cream or whole milk and ingredients you recognize. For a dairy-free version, substitute ice cream made with coconut milk. I chose vanilla ice cream because the tiny seeds add color, flavor, and texture to the affogato.

For each affogato you'll need:
1 cup prepared matcha
1 scoop vanilla ice cream

To prepare each serving of matcha you'll need: 
1 teaspoon or 1 scoop matcha powder
1 tablespoon boiling water
1 cup cold water

First, prepare the matcha:
  1. Boil some water, remove it from the heat, and allow it to stand for one minute to cool slightly.
  2. Add the matcha powder powder to a small bowl, passing it through a fine mesh strainer if necessary to break up any clumps. 
  3. Once the water has cooled for a minute, pour a small splash, not more than a tablespoon, into the bowl.
  4. Use a bamboo whisk to mix vigorously until the matcha is fully dissolved.
  5. Dilute with cold water to your preferred strength.
Second, assemble the affogato:
  1. Add one scoop of ice cream to a glass.
  2. Pour the prepared matcha down the side of the glass.
  3. Serve immediately, with a spoon.

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