Yoli founded Sensual Matcha and has been drinking matcha for over 10 years. She tests every recipe on the blog until it works without a café machine.
- Matcha, about one heaped teaspoon 3 g
- Water at 70°C about 50 ml
- Vanilla ice cream, or plant-based ice cream for a vegan version 1 to 2 scoops
- fresh strawberries a few
- Mint leaves a few
If you have time, chill your serving bowl in the freezer for 10 to 15 minutes first. Wash the strawberries, remove the tops and cut them into quarters.
Sieve 3 g of matcha and stir it into a smooth paste with a small splash of the water at 70°C. Add the remaining water until you have about 50 ml in total, then whisk until frothy. You’ll find the full technique in the basic matcha latte recipe.
Put 1 to 2 scoops of vanilla ice cream in the bowl. Slowly pour the matcha directly over it, then add the strawberry quarters and mint leaves. Serve immediately: eat it with a spoon while the ice cream is still firm, then drink the melted remainder.
Vanilla ice cream meets warm matcha. Add a few strawberries and mint leaves to finish. The matcha runs over the ice cream as it slowly melts. Serve your affogato straight after pouring. 🍓🍵
Ingredients for one serving
Preparation time: about 5 minutes, plus an optional 10 to 15 minutes to chill the bowl. Makes: 1 serving.
Matcha shot
- 3 g matcha, about one heaped teaspoon
- about 50 ml water at 70°C
To finish
- 1 to 2 scoops of vanilla ice cream, or plant-based ice cream for a vegan version
- a few fresh strawberries
- a few mint leaves
Preparation, step by step
If you have time, chill your serving bowl in the freezer for 10 to 15 minutes first. Wash the strawberries, remove the tops and cut them into quarters.
Sieve 3 g of matcha and stir it into a smooth paste with a small splash of the water at 70°C. Add the remaining water until you have about 50 ml in total, then whisk until frothy. You’ll find the full technique in the basic matcha latte recipe.
Put 1 to 2 scoops of vanilla ice cream in the bowl. Slowly pour the matcha directly over it, then add the strawberry quarters and mint leaves. Serve immediately: eat it with a spoon while the ice cream is still firm, then drink the melted remainder.
For a thicker version: Stir 6 g of matcha with about 35 ml of water instead of whisking it until frothy. You can serve it separately in a small jug and pour it over the ice cream at the table.
Our matcha for your affogato
The Ceremonial Blend comes from Aichi in Japan, from the first spring harvest. It combines Okumidori, Yabukita and Saemidori. At 3 g per affogato, a 30 g pouch makes about ten servings, or about five for the thicker version with 6 g. 🤍
Love
🤍 Yoli
Ceremonial Blend Matcha
From Aichi, first spring harvest. Creamy and mild rather than bitter. In a resealable, airtight pouch.
