Hojicha Affogato (Printable Version)

Warm roasted tea meets creamy vanilla in this Japanese-style dessert

# What You'll Need:

→ Ice Cream

01 - 2 large scoops vanilla ice cream, preferably premium or French vanilla

→ Tea

02 - 2 teaspoons hojicha loose leaf tea or 2 hojicha tea bags
03 - 1 cup water

→ Optional Toppings

04 - Toasted sesame seeds
05 - Crushed roasted nuts such as almonds or pecans
06 - Sweetened red bean paste

# Directions:

01 - Bring 1 cup of water to a boil, then let it cool for 1 minute. Pour over hojicha tea leaves or use tea bags in a teapot or heatproof cup. Steep for 2 to 3 minutes, then strain or remove tea bags.
02 - Place a large scoop of vanilla ice cream in each serving glass or bowl.
03 - Immediately pour half of the hot hojicha tea over each scoop of ice cream for dramatic effect.
04 - Add optional toppings if desired. Serve immediately with a spoon.

# Additional Tips::

01 -
  • It takes five minutes but tastes like you spent an hour perfecting it.
  • The contrast between the warm, roasted tea and cold cream is genuinely magical and impossible not to love.
  • It feels fancy enough for guests but so easy you can make it on a Tuesday night in your pajamas.
02 -
  • The tea must be hot when it hits the ice cream or you lose the whole drama of it—this isn't a cold drink, it's a hot-and-cold experience that only works if you respect the temperature contrast.
  • Don't steep the tea longer than three minutes or it becomes harsh and unpleasant, overpowering the delicate sweetness of the ice cream instead of dancing with it.
03 -
  • Let your ice cream soften for two minutes at room temperature before scooping—it'll release easier and form a prettier scoop than frozen-solid ice cream.
  • If you're making this for someone else, brew the tea first and let them watch the pour; the theater of it matters almost as much as the taste.
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