Matcha Affogato Recipe

Matcha powder: A finely ground powder made from specially grown and processed green tea leaves, known for its vibrant green color and rich, earthy flavor.

Hot water: Used to dissolve the matcha powder and create a smooth mixture.

Vegan vanilla ice cream: A dairy-free alternative to traditional ice cream, providing a creamy and sweet base for the affogato.

When preparing the matcha powder, make sure to sift it first to remove any lumps. This ensures a smoother mixture when whisking with hot water. Additionally, use a bamboo whisk, known as a chasen, to achieve a frothy and well-blended matcha mixture.

• matcha powder - Substitute with green tea powder: Green tea powder can provide a similar earthy flavor and vibrant green color, though it may be slightly less intense than matcha.

• hot water - Substitute with hot almond milk: Hot almond milk can add a creamy texture and a subtle nutty flavor, enhancing the overall richness of the affogato.

• vegan vanilla ice cream - Substitute with coconut milk ice cream: Coconut milk ice cream is a great vegan alternative that offers a creamy texture and a hint of coconut flavor, which pairs well with matcha.

• Allow any leftover matcha mixture to cool to room temperature before storing.
• Transfer the cooled matcha mixture into an airtight container or a glass jar with a tight-fitting lid.
• Store the matcha mixture in the refrigerator for up to 3 days. Shake or stir well before using again, as the matcha may settle.
• For the vegan vanilla ice cream, keep it in its original container or transfer it to a freezer-safe container with a tight seal.
• Ensure the vegan vanilla ice cream is stored in the coldest part of your freezer to maintain its creamy texture.
• If you plan to make the matcha affogato ahead of time, prepare the matcha mixture and store it separately from the vegan vanilla ice cream.
• When ready to serve, reheat the matcha mixture gently on the stovetop or in the microwave until warm but not boiling.
• Scoop the vegan vanilla ice cream into bowls or cups just before serving to prevent it from melting too quickly.
• Pour the reheated matcha mixture over the vegan vanilla ice cream and enjoy immediately for the best texture and flavor.

• Gently reheat the matcha mixture in a small saucepan over low heat, stirring constantly to maintain its smooth texture. Avoid boiling to preserve the delicate flavor.
• If the vegan vanilla ice cream has melted, refreeze it until firm. Scoop it back into serving bowls or cups before reheating the matcha.
• For a quick fix, microwave the matcha mixture in a microwave-safe bowl for 10-15 seconds, stirring halfway through to ensure even heating.
• If you prefer a more integrated flavor, blend the melted ice cream and matcha mixture together, then refreeze until firm. Scoop and serve as a unique twist on the original recipe.
• To maintain the creamy texture, avoid reheating the ice cream directly. Instead, focus on reheating the matcha mixture and pouring it over freshly scooped ice cream.

• Small saucepan: Used to whisk the matcha powder with hot water until smooth.

• Whisk: Essential for blending the matcha powder and hot water together to achieve a smooth consistency.

• Serving bowls: Used to hold the scoops of vegan vanilla ice cream.

• Ice cream scoop: Helps in scooping the vegan vanilla ice cream into serving bowls or cups.

• Measuring spoons: Necessary for accurately measuring the matcha powder.

• Measuring cup: Used to measure the hot water accurately.

Pre-mix matcha: Whisk matcha powder with hot water in advance and store it in the fridge. This way, you can quickly pour it over the vegan vanilla ice cream when ready to serve.

Use an electric whisk: An electric whisk can save you time and ensure a smoother matcha mixture compared to manual whisking.

Pre-scoop ice cream: Scoop the vegan vanilla ice cream into bowls or cups and keep them in the freezer until you're ready to pour the matcha mixture over them.