INGREDIENTS

• Matcha Affogato
• • 1 tsp Aiya Culinary Grade Matcha
• • 1-2 Tbsp hot water
• No-Churn Hojicha Ice Cream
• • 4 hojicha tea bags
• • 1 ½ C heavy whipping cream
• • 120ml sweetened condensed milk
• • ½ tsp vanilla extract

DIRECTIONS

• Matcha Affogato
• 1. To make koicha Matcha, place 1 tsp of Aiya Culinary Matcha powder, add 1-2 Tbsp of hot water and whisk it until it’s smooth. It will be thick. If it’s too thick for your liking, you can add a little water to thin it out.
• 2. Scoop Hojicha ice cream into a bowl. Pour the thick koicha Matcha onto the ice cream. Enjoy immediately.
• No-Churn Hojicha Ice Cream
• 1. Heat heavy cream in a small saucepan over medium heat.
• 2. Bring to a low simmer and add in the 4 tea bags. Press the tea bags gently with a small spoon or spatula to release the tea into the cream.
• 3. Remove saucepan from heat and let steep for 5 minutes. Remove tea bags and discard.
• 4. Transfer the cream into a clean jar and let cool. Refrigerate a minimum of 4 hours.
• 5. Chill the mixing bowl and whisk in the refrigerator for at least 30 minutes prior to making.
• 6. Pour the tea-infused cream into the chilled mixing bowl and whip until semi-stiff peaks.
• 7. Fold in the condensed milk, vanilla extract, and continue to whip until stiff peaks. Pour into a jar and freeze for at least 6 hours.