Matcha + Gelato = Matcha-ffogato
Three years ago this August, I gave up caffeinated coffee.
I still drink decaf coffee and I still drink tea, both black and green. However, I feel like a disgrace to my Seattle-bred espresso habit every time I order a decaf, soy milk caffe latte. Yes, I’m lactose-intolerant too.
Then recently, my husband ordered himself an affogato (a scoop of vanilla ice cream drowned in espresso) while we were vacationing in Philadelphia. It seemed the perfect afternoon pick-me-up. The bitterness of the coffee was the perfect foil to the sweet ice cream and the caffeine gave him a much needed jolt after our heavy lunch. I was envious.
A few weeks later I discovered an affogato of sorts, but this time made with matcha, that shockingly-green tea powder, the star of Japanese tea ceremonies and assorted wagashi. Thank you Bon Appetit magazine!
I tweaked the recipe a little and sprinkled a little nori furikake (seaweed seasoning) on top. “Huh?” you might wonder. It’s no more unconventional than a shower of Maldon salt over chocolate truffles. And trust me, it’s delightful!
- 1 teaspoon matcha powder
- 1 cup unsweetened soy, almond or cow’s milk
- 1 pint vanilla gelato (preferably vanilla bean)
- Nori furikake for sprinkling
- Place the matcha in a medium bowl with a lip. Pour the soy milk into a measuring cup or a mug and microwave on high for 1-1/2 to 2 minutes, or until hot. (My microwave is 1100 watts). Pour about 2 to 3 tablespoons of hot soy milk over the matcha and whisk, pressing out any lumps, until you have a smooth paste. Pour in the remaining milk and whisk until all the matcha dissolves.
- Divide the gelato among 4 small bowls or coffee cups. Pour about ¼ cup matcha milk into each bowl and sprinkle with nori furikake. Serve immediately.
- You can buy nori furikake at most Asian stores. If you can't find it, crumble some toasted nori (seaweed) instead.