Exact quantities, then the method.
Here is the one tea affogato that truly earns the name. Matcha is bold and a touch bitter, so when you pour it hot over cold vanilla ice cream you get a real contrast, sweet and creamy against grassy and strong, rather than just sweet on sweet. Whisk it thick and concentrated, work quickly, and eat it while the matcha is still warm and the ice cream is half-melting into it. Matcha and vanilla are a classic pairing for good reason.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Matcha Affogato recipe. Canonical: https://teas.co.uk/recipes/matcha/matcha-affogato/
You'll need
- 2g Loyd Matcha Japanese Green Tea Powder
- 80ml hot whole milk (heated to 80C)
- 2 small scoops of good vanilla ice cream
- 1 small 200ml glass, chilled
- 1 small saucepan
- 1 small bamboo whisk
- 1 long spoon, for eating
Method
- Chill a small glass and scoop the vanilla ice cream into it.
- Heat the milk to steaming, around 80C, not boiling.
- Off the heat, whisk the matcha into the hot milk until you have a smooth, strong, lump-free concentrate.
- Pour the warm matcha straight over the ice cream so it pools and starts to melt it.
- Eat at once with a long spoon, while it is still part-warm, part-cold.
- Tip: sift the matcha before whisking so it melts in clean, with no bitter little clumps.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Loyd Matcha Japanese Green Tea Powder, 40g
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