Hojicha Affogato (Printable View)

Creamy vanilla ice cream meets hot roasted hojicha tea in this Japanese-inspired dessert. Ready in just 10 minutes.

# What You Need:

→ 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

# How To Make It:

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

# Expert Tips:

01 -
  • It's restaurant-worthy drama happening in your own kitchen without any actual fuss.
  • Hojicha's deep roasted flavor cuts through vanilla's sweetness in the most satisfying way.
  • You'll feel a little bit fancy, even if you're standing in your kitchen in sweatpants.
02 -
  • Timing matters more than technique—if your water isn't hot enough when it hits the ice cream, you lose the whole sensory experience of that steam and the quick melting that makes this work.
  • Don't skip letting the water cool for that one minute; I learned this the hard way and over-steeped the tea into something bitter and unforgiving.
03 -
  • Brew your hojicha ahead of time and let it cool in the fridge, then gently warm it when you're ready to serve—this gives you more control and removes the time pressure from the whole experience.
  • Keep your ice cream scoop in a glass of warm water between uses so you can make second servings without it sticking, a small detail that makes the whole process feel smoother.
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