Matcha Affogato With Green Tea Ice Cream
A refreshing Japanese-inspired dessert that combines cold green tea ice cream with chilled matcha almond milk, topped with crunchy cornflakes for texture. This modern twist on affogato offers a perfect balance of creamy, bitter, and sweet flavors.
4 servings
25 min
Ingredients
- •2 teaspoons sugar
- •1 teaspoon matcha
- •1 cup unsweetened almond milk
- •1 pint green-tea ice cream
- •½ cup cornflakes
Cooking Instructions
- 1.
Place sugar and matcha in a medium bowl. Bring almond milk to a bare simmer in a small saucepan over medium heat. Pour a small amount of hot almond milk over matcha mixture and whisk to make a loose paste. Add remaining almond milk, whisking until matcha and sugar dissolve; chill until cold, 15-20 minutes.
20 min
- 2.
Divide ice cream among 4 small serving bowls or coffee cups. Top with cornflakes and pour matcha milk into each bowl, dividing evenly.
5 min
- 3.
Matcha milk can be made 1 day ahead. Keep chilled.
