Rich and Creamy Matcha Affogato [Recipe]

Posted by Mimsie Ladner on

Although matcha has in recent years become one of the world’s most popular “superfoods,” its rich umami flavors have also made it a favored dessert ingredient. We love it in baked goods, ice cream, and affogato.

In fact, the quintessential Italian affogato, which traditionally combines ice cream with hot espresso, is just as (if not more) delicious when prepared with a shot of hot, frothy matcha. Perfect for a dinner party or an afternoon indulgence, this easy-to-follow recipe is simultaneously bitter and sweet, making for a great pairing of flavors.

To get the texture right, you’ll be making extra-thick matcha (also known as koicha, or "thick tea"). Therefore, you’ll need to double the matcha and half the water you’d usually use. The recipe below will yield one serving.


  • 2 teaspoons (about 3-4 grams) of Gachi Komorebi Matcha. (If using a bamboo scoop, this equates to 4 scoops.)
  • 25 mL of 170°F water
  • 2 tablespoons of warmed almond milk (or milk of your choice)
  • 1-2 scoops of ice cream or gelato of your choice (we recommend coconut or vanilla)


  1. Prepare the koicha matcha. Ladle and sift around 2 heaping teaspoons of matcha into your tea bowl. Heat filtered water to roughly 170°F. Add a small amount of water to the matcha and use a bamboo whisk to whisk into a paste before pouring the rest and vigorously whisking in an M shape.
  2. Whisk in almond milk.
  3. Scoop vanilla ice cream into a serving glass or small bowl.
  4. Pour matcha over the ice cream and serve/enjoy immediately.

rich and creamy matcha affogato

Pro Tips

    • Although Ceremonial Matcha works just as nicely, it is best reserved for drinking on its own due to its superior quality.
    • One hour prior to serving, chill your glass or bowl in the freezer to prevent the ice cream from melting too quickly.
    • For a more adventurous taste experience, switch out the vanilla ice cream for a different flavor such as ginger, almond or green tea.


Matcha Recipes

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