Warm, emerald green matcha kissed with ginger meets cool ice cream for a verdant take on the traditional affogato.
Prep Time: 5minutes
2teaspoons(about 3-4 g) matcha green tea powder
6tablespoons(90 ml) hot water (at 175ºF)
½cup(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.
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.