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    Home / Drinks / Smoothies, Shakes, and Floats / shake / Matcha Ginger Affogato

    Matcha Ginger Affogato

    Published Mar 16, 2017

    Jump to Recipe Print Recipe

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

    delicious 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 [email protected] to be the first to find out all the details!

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

    Matcha on spoon

    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.

    pouring Matcha

    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!

    refreshing 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:

    • Green Goddess Sandwiches
    • No-Bake Matcha Mint Grasshopper Pies in Jars (GF, Vegan)
    • Matcha Mint Chip Ice Cream
    • Matcha Mint Juleps
    • Creamy Cashew-Miso Pasta with Peas and Fava Beans (GF, Vegan)
    • Grilled GF Pizza with Peas, Lemon & Mint
    • Zucchini Basil Soup with Crème Fraiche & Pickled Corn
    • The Verdant Lady {Chartreuse, Gin, & Mint Cocktail}
    • Zucchini Cilantro Soup with Chile & Mint
    • Smoky Brussels Sprout Pizza with Lemon & Chile (GF)
    • Sangria Verde (Vinho Verde, Cucumber, Mint, Basil, & Lime)
    • Asparagus, Leek, and Green Garlic Soup
    • Spring Greens Salad with Fennel, Radish, & Miso Buttermilk Dressing
    • Chocolate Zucchini Cake with Matcha Cream Cheese Frosting (GF)
    • Nibby Matcha Wafers

    Happy St. Paddy's Day!

    Green Foods Collage - Sweet

    *Thanks for reading! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this matcha ginger affogato, I’d love to see! Tag your Instagram snaps @The_Bojon_Gourmet and  #bojongourmet.*

    Matcha Ginger Affogato
    0 from 0 votes

    Matcha Ginger Affogato

    Print Recipe Pin Recipe
    Warm, emerald green matcha kissed with ginger meets cool ice cream for a verdant take on the traditional affogato. 
    Prep Time: 5 minutes
    Total: 5 minutes
    Servings: 1 serving

    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

    • 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.

    Notes

    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.
    Nutritional values are based on one serving.

    Nutrition

    Calories: 166kcalCarbohydrates: 17gProtein: 6gFat: 7gSaturated Fat: 5gCholesterol: 29mgSodium: 58mgPotassium: 131mgFiber: 1gSugar: 14gVitamin A: 680IUCalcium: 84mgIron: 1.7mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Matcha Ginger Affogato in glass

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

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    Reader Interactions

    Comments

    1. Didina Gnagnide Angorinie says

      March 17, 2017 at 6:01 am

      Amazing! Something I'll definitely try.

      Reply
      • joan says

        March 17, 2017 at 7:46 am

        Love the color, and option from traditional Affogato

        Reply
      • Meredith says

        March 17, 2017 at 3:02 pm

        Ooooh man, matcha + ginger sounds so divine!! Must try. Also, gorgeous photos, as always!! Xo

        Reply
        • Alanna says

          March 19, 2017 at 3:11 pm

          Ah, thanks my dear!

          Reply
    2. heather (delicious not gorgeous) says

      March 17, 2017 at 12:29 pm

      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).

      Reply
    3. Jenny | dbolforsaleuk says

      March 23, 2017 at 8:03 am

      Oh ... I love ginger & this matcha-ginger combo looks so yummy and healthy too. I love to try this in a quick time. Thanks for sharing. love to visit here & I must say that I always find something new & tasty !! :)

      Reply
    4. Maureen Sutherland Weiser says

      March 26, 2017 at 6:51 am

      You are a Matcha Goddess, Alanna! I can't wait to make this! Gorgeous, gorgeous, gorgeous!
      xoxo

      Reply
    5. Joanne says

      April 05, 2017 at 9:20 pm

      I am assuming that "powdered ginger" is the same thing as ground ginger, am I correct? These are two of my favorite flavours so I can't wait to give it a try!

      Reply
      • Alanna says

        April 05, 2017 at 11:29 pm

        Yes, exactly! Please let me know how you like it. :D

        Reply
    6. Mary says

      June 25, 2018 at 1:04 pm

      What matcha powder did you use? About to try this with Tenzo Tea's green tea powder http://tenzotea.co, will it work or is there a specific brand you like?

      Reply
      • Alanna says

        June 25, 2018 at 4:02 pm

        Hi Mary, I'm not familiar with that brand of matcha, but I think any powder that's unsweetened and bright green in color should work great! I linked to my two favorites in the headnote of the recipe. :)

        Reply

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    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen.

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    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

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