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Matcha Ginger Affogato

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.
Servings: 1 serving


  • 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)


  • 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.
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