An affogato is a coffee-based dessert originated from Italy that has travelled the world and is now a staple to almost every cafe there is. Living under tropical climate means I’m always looking out for heat-beating drinks and desserts that are easy to make and consume. Since affogato requires 2 ingredients; espresso and a dollop of ice-cream (or gelato), why not switch up espresso to matcha instead?
Call me a penny-pincher but, there are days when I refuse to pay $8 for a teeny cup of affogato. Instead, I whip one up at home for less.
Serves 1. Double up accordingly to serve more.
You’ll need:
- A teaspoon of culinary-grade matcha (I used to get matcha powder from Panatea but they’re officially closed. You can get similar grade matcha powder from your local gourmet or asian grocer)
- 100-150 ml Warm water
- Matcha whisk or handheld frother
- A good scoop of Vanilla ice-cream, or any flavour of your choice! You can opt for non-dairy types or frozen yoghurt for healthier alternatives.
To make:
- Sift the matcha powder into a bowl large enough to whisk in M/W motion. I spotted this gorgeous set from Rikumo. (Consider investing in a good bowl to last you a long time!)
- Pour the warm water and start whisking the powder. I prefer to use the handheld frother because it’s quicker and gives an equally good layer of froth.
- Scoop your ice-cream into a petite cup or bowl, then pour the frothy matcha over. Serve and enjoy immediately!
