Creamy Matcha Affogato Recipe

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Matcha Affogato, a divine fusion of creamy ice cream and vibrant matcha, ready in just 5 minutes!


Inspired by the Italian affogato tradition, this dessert swaps espresso for Japanese matcha, creating a soothing, gut-friendly treat.


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Use vanilla or vegan ice cream, whisk ceremonial-grade matcha with warm water, and pour over your ice cream for a delightful green tea twist.


For a festive touch, sprinkle dried cranberries for a pop of color and flavor. Perfect for summer or any occasion that calls for something unique and impressive!


Let’s go step by step!


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INGREDIENTS

  • 2 scoops (vegan) vanilla ice cream or coconut ice cream
  • 1-2 teaspoon matcha powder
  • 3 Tablespoons warm water (60 to 80℃, so 140°F to 175°F)
  • 2 teaspoons dried cranberries (optional)


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Image cc: easychickpeasy

RECIPE INSTRUCTIONS


1. Sift the matcha powder into a small, flat-bottomed bowl or matcha bowl.


2. Add warm water to the matcha, ensuring it’s not boiling to avoid burning the powder. If your kettle lacks a temperature setting, stop heating when the water is hot but not boiling.


3. Whisk the matcha using a bamboo whisk in a zig-zag motion, moving up and down rather than circularly, until it fully dissolves and bubbles form (about 20-30 seconds).


4. Alternatively, use a small whisk, handheld frother, or shake it in a jar.


5. Scoop two servings of ice cream into a clear glass. For a festive touch, sprinkle dried cranberries on top, or skip if preferred.


6. Slowly pour the prepared matcha shot over the ice cream and enjoy before melting!


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