Hojicha Affogato with Vanilla Ice Cream (Printer View)

Hot roasted hojicha meets cold vanilla cream in this elegant Japanese dessert.

# Components:

→ 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

# Method steps:

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.

# Expert Advice:

01 -
  • Fast and Easy: Ready in just 10 minutes from start to finish.
  • Unique Flavor: The smoky, nutty profile of hojicha tea pairs beautifully with sweet vanilla.
  • Customizable: Easy to adapt for vegan diets or personalize with various crunchy toppings.
02 -
  • Temperature Control: Serve the tea while it is hot to create the signature melting effect.
  • Allergen Safety: Always check labels for hidden allergens, especially if using nut-based toppings.
  • Texture: Use toasted sesame seeds or crushed nuts to add a satisfying crunch to the creamy base.
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