Matcha Ginger Affogato

Warm, emerald green matcha kissed with ginger meets cool ice cream for a verdant take on the traditional affogato. 

Matcha Ginger Affogato

You may have noticed the new “workshop” menu tab to your left, or even saw a brief announcement on Instagram stories. But in case you missed it, I’ve teamed up with Sarah from Snixy Kitchen and Gerry from Foodness Gracious to teach a California Food Styling & Photography Workshop in June! We’ll be announcing the workshop details to our mailing list this coming Monday, March 20th along with pre-sale ticket information. We’ve only got 10 spots available; to sign up for this pre-sale list, e-mail CAFoodPhotography@gmail.com to be the first to find out all the details!

But now, a quick green recipe in honor of Saint Patrick’s Day.

Matcha Ginger Affogato

Affogato means drowned in Italian, and usually refers to a shot of espresso poured over ice cream. I would like to drown in a pool of this creamy green goodness. I whipped it up the other day when my lovely publicist for Alternative Baker Aimee sent me the sweetest gift – a box of top-quality Ippodo matcha straight from Kyoto. The booklet inside included a suggestion to pour a double shot of matcha over a scoop of vanilla ice cream.

Matcha Ginger Affogato

I didn’t need to be told twice. I had matcha. I had ice cream. And I added a hit of ginger just for kicks. And oh boy – best afternoon tea ever. The warm, grassy, slightly bitter matcha melts the sweet ice cream on contact, creating what tastes like melted matcha ice cream, all enhanced with a touch of spicy ginger. This is a quick way to get your matcha ice cream fix when there’s none around. Otherwise, you could whip up a batch of Sarah’s heavenly Vegan Coconut Matcha Ice Cream with Black Sesame Brittle Chips – and save me a scoop!

Matcha Ginger Affogato

If you’re looking for some more green eats and drinks, here’s a collection of favorites from the archives, from chartreuse to shamrock, that (I promise!) all taste better than green beer:

Happy St. Paddy’s Day!

Green Foods Collage - Sweet

Matcha Ginger Affogato
Yields: 1 serving
 
The trick to good matcha is to keep if from clumping, so be sure to add just a touch of water at first, and blend to form a paste. If you have a bamboo matcha whisk, it makes silky-smooth, frothy matcha; otherwise, use a small metal whisk. Be sure to source high-quality matcha that's bright green and fresh. Ippodo and Encha are two excellent brands.
Ingredients
  • 2 teaspoons (about 3-4 g) matcha green tea powder
  • ¾ teaspoon powdered ginger
  • 6 tablespoons (90 ml) hot water (at 175ºF)
  • ½ cup (120 ml) vanilla ice cream (regular or dairy-free)
Instructions
  1. Combine ginger and matcha in a small-ish bowl. Add a few drops of hot water and whisk to form a paste. Gradually add the rest of the hot water, whisking until smooth. Pour matcha over ice cream and serve.

Matcha Ginger Affogato

6 thoughts on “Matcha Ginger Affogato”

  1. obviously this looks amazing: those swirls of green and white, and it’s hard to equate vibrant, grassy green with the usual beige of coffee. but it sounds delicious, too. especially with the kick of ginger! will have to whip one up as soon as i convince someone to send me top notch matcha (or, more likely, just buy it myself).

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