Hojicha Affogato (Print Version)

Creamy vanilla ice cream meets hot roasted hojicha tea for a refreshing Japanese-inspired treat.

# 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

# 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 presentation effect.
04 - Add optional toppings if desired. Serve immediately with a spoon.

# Expert Advice:

01 -
  • It takes five minutes and tastes like you spent an hour perfecting something fancy.
  • The contrast between hot and cold creates this magical moment in your mouth every single time.
  • Hojicha has this deep, toasty flavor that somehow makes vanilla ice cream taste even better than it should.
02 -
  • The tea temperature is everything—if it's too cool, the ice cream won't melt properly and you lose that magic moment; if it's too hot, you'll scorch the tea and it'll taste like burnt leaves.
  • Serve immediately after pouring because the texture and temperature contrast is what makes this special, and waiting even a few minutes changes the whole experience.
03 -
  • Use a wide, shallow glass so you can see the tea swirling through the ice cream—half the appeal is visual, and it deserves to be witnessed.
  • If you want more intensity, use slightly more tea or a longer steep; if you want it milder, cut back on the tea leaves and shorten the time.
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