This Matcha Affogato is a spin on the classic Italian dessert and features a thick green tea matcha (koicha) poured over vanilla or matcha ice cream. It's a delicious and easy to cool down during the summer.
This first appeared on Sift & Simmer in June 2018. Updated November 2021.
What is an affogato?
Affogato is a simple Italian dessert consisting of hot espresso poured over ice cream.
In Italian, "affogato" literally means "drowned."
However, I find the consistency of a matcha affogato a little too thin and runny if I add regular (usucha) matcha.
The solution?
Make koicha.
What is koicha?
Koicha is a "thick" matcha.
It's prepared in the same way as usucha, which is a "thin tea."
When you make a matcha latte, it's usually as usucha, which is thinner.
It still consists of matcha powder and water, but the ratio of matcha powder increases.
Since we're using much more matcha, the quality of the matcha needs to be higher.
Why you'll love this recipe
It's super easy to make with only 3 ingredients.
Using a high quality matcha powder really makes a difference in the flavour and taste of the affogato.
Easily adjust the thickness of the matcha by adding more or less water.
You can easily change up the flavour of the ice cream: try matcha, or hojicha instead of vanilla.
This Matcha Affogato is the perfect dessert for summer!
How to choose matcha
For this recipe, ceremonial (rather than culinary) grade matcha is the best choice for making koicha.
Using a lesser grade may taste more earthy and bitter, since we're using a higher quantity of matcha for the preparation.
Look for bright, vivid green matcha powder that has a mildly sweet and slight vegetal smell.
The powder should not look dull, or yellow, which could mean that it is of a lesser grade, or may have been exposed to air.
3 ingredients you'll need
- high quality ceremonial matcha: choose the best ceremonial matcha you can find for this recipe; it will have a bright green colour, pleasant aroma, and yield the best flavour
- hot water: boiled and cooled to 80 degrees C/176 degrees F
- ice cream: or gelato of your choice (try vanilla, matcha, coffee or hojicha)
How to prepare it
Boil hot water and let it cool to 80 degrees C/176 degrees F.
Add the matcha powder to a small bowl or jar and pour the cooled boiled water in.
Whisk the matcha until thickened (using a bamboo chasen).
Add scoops of ice cream into a serving vessel.
Pour the thick matcha over top of the ice cream and enjoy immediately with a spoon.
How to serve
As with any frozen dessert, it's best to enjoy the Matcha Affogato immediately.
FAQs, tips & troubleshooting
How can I keep the ice cream from melting too fast?
Chill your serving vessel in the fridge or freezer for 10-15 minutes prior to serving, which will keep the ice cream from melting too quickly.
Why is the water boiled and cooled for making matcha?
The optimal temperature for preparing matcha is around 80 degrees C.
Water that is too hot (100 degrees C) will scorch the matcha, which makes it taste bitter.
Can I use a different flavoured ice cream?
Yes, you can definitely play around with different ice cream flavours.
Try hojicha or matcha, or even ube or black sesame.
Can I make this vegan/dairy-free?
Yes, choose a dairy-free/plant-based dessert in place of the ice cream.
I don't have a bamboo chasen, what can I use to whisk the matcha?
You can use an electric frother, or vigorously stir with a spoon (since it's a small amount).
Other recipes you may like
Be sure to check out these recipes:
Creamy, smooth, and delightfully refreshing -- this Matcha Affogato will take your ice cream dessert to a new level.
Let me know if you try this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Matcha Affogato
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 2-3 tablespoon boiled hot water cooled to 80°C/176°F
- 2 scoops vanilla or matcha ice cream
- 1 ½ teaspoon ceremonial matcha sifted
Instructions
- Boil water and let it cool to 80°C/176°F.
- Add the sifted matcha powder to a small bowl and carefully pour the water over it. (Add a little water at a time so you can control how thick you want the koicha).
- Whisk the mixture with a bamboo chasen until you obtain a pourable, but thick matcha.
- Add scoops of ice cream into a serving vessel.
- Pour the matcha (koicha) over top of the ice cream and serve immediately.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
heather (delicious not gorgeous)
oooh love that it's more of a matcha sauce instead of a a cup of tea! sounds so flavorful and addictive (:
Michelle
Yeah, a thicker matcha definitely doesn't melt the ice cream as quickly too! 🙂 Hope you give it a try Heather!
Amanda Wren-Grimwood
This sounds so quick and easy and I love the idea of the matcha sauce as something different too.
Andrea
I've never had Koicha but it sounds marvelous. Especially on top of the ice cream. Yummy!
Toni
My daughter loves matcha and she really enjoyed this recipe! Thanks for sharing!
Jennifer
Not only is the color stunning but so is the flavor! So delish and such a lovely treat over ice cream!
Catherine
Your photos are stunning and this recipe is so beautiful and elegant. Delicious idea for match and impressive too!