Matcha Affogato with Green Tea Ice Cream
Alex Lau
Try this delicious variation of matcha, almond milk, green-tea ice cream, and cornflakes on the traditional vanilla-and-espresso dessert.
Recipe information
Yield
4 Servings
Ingredients
2
teaspoons sugar
1
teaspoon matcha
1
cup unsweetened almond milk
1
pint green-tea ice cream
½
cup cornflakes
Preparation
Step 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.
Step 2
Divide ice cream among 4 small serving bowls or coffee cups. Top with cornflakes and pour matcha milk into each bowl, dividing evenly.
Step 3
Do Ahead: Matcha milk can be made 1 day ahead. Keep chilled.
Nutrition Per Serving
Calories (kcal) 110 Fat (g) 5 Saturated Fat (g) 3 Cholesterol (mg) 0 Carbohydrates (g) 16 Dietary Fiber (g) 2 Total Sugars (g) 9 Protein (g) 1 Sodium (mg) 125