Matcha Affogato Recipe

I’ve always loved the drama of an affogato: that instant swirl of hot liquid melting into ice cream is pure magic.

But once I swapped the espresso for earthy, vibrant matcha, I knew I’d found something special. This matcha affogato is a little creamy, a little bold, and a whole lot of comfort in a small glass.

The best part? It looks like a café dessert but takes less than five minutes to make.

It’s one of those recipes I reach for when I want something that feels fancy but doesn’t demand effort, just matcha, hot water, and good vanilla ice cream.

Why I Love Matcha in an Affogato

Classic Italian affogato is all about contrast: hot espresso poured over cold ice cream.

With matcha, that contrast becomes even more interesting. The grassy, slightly bitter flavor of the tea cuts through the sweetness, and the color is stunning.

Every time I pour that bright green shot over creamy white ice cream, I can’t help but pause to watch the marbling effect.

I use ceremonial-grade matcha, so the flavor is smooth and balanced, not too bitter. The warmth of the tea softens the ice cream just enough, turning it into a creamy pool you can sip or spoon up slowly.

It’s one of my favorite ways to enjoy matcha when I don’t want another latte.

Choosing the Right Matcha

Let’s talk matcha quality, because it really matters here.

You’re only using two ingredients, so each one has to shine. I use ceremonial-grade matcha, which is the highest quality and has a naturally vibrant color and smooth, mellow taste.

Culinary-grade matcha is fine for baking or smoothies, but it can taste a bit bitter in a recipe this simple.

When buying matcha, check that it’s a bright green color. If it looks dull or yellowish, it’s likely lower quality.

I store mine in an airtight container in a cool, dark cabinet to keep it fresh and prevent oxidation.

A quick trick I’ve learned: sift the matcha before whisking. It takes 10 seconds and guarantees no clumps, giving you that velvety, café-style pour.

Picking the Right Ice Cream

Vanilla is classic, but don’t feel limited. I’ve tried this recipe with coconut, pistachio, even honeycomb ice cream, and each one brings out a different note in the matcha.

If I’m making it for friends, I like to set out a few flavors and let everyone choose their own.

My personal favorite? Vanilla bean with visible specks. It balances the matcha perfectly as it’s sweet but not overpowering.

I also sometimes use dairy-free coconut ice cream when I want a lighter, tropical twist.

Step-by-Step Guide

Step 1: Prepare Your Matcha

Start with 1 to 1 ½ teaspoons of matcha powder in a small bowl or matcha whisking bowl.

Add 2 ounces (about 60 ml) of hot water, but not boiling! The ideal temperature is around 175 °F (80 °C). Boiling water can burn the matcha and make it taste bitter.

Using a bamboo whisk (chasen) or a small electric frother, whisk vigorously in a zig-zag motion until the matcha is fully dissolved and frothy on top. This is your matcha “shot.”

If you don’t have a bamboo whisk, a handheld milk frother works perfectly. I’ve even used a small whisk in a pinch. It just takes a little extra time to get that fine foam.

Step 2: Scoop Your Ice Cream

Scoop one or two generous balls of vanilla ice cream into a small glass or bowl.

I like to use clear glasses so I can see the green matcha cascading through the melting ice cream.

If the ice cream is too firm, let it sit for a minute so it softens slightly. That way, when the hot matcha hits, it melts beautifully instead of freezing solid.

Step 3: Pour and Enjoy

Slowly pour the hot matcha shot over the ice cream. The two layers will swirl together, creating that signature marbled look. You can serve it right away with a small spoon or straw.

Here’s where I make it my own: sometimes I sprinkle a little matcha powder on top or drizzle in a bit of sweetened condensed milk if I’m craving something richer.

When I want texture, I add crushed pistachios or a few toasted coconut flakes.

Matcha Affogato Tips and Tricks

• Sweetness Control: Matcha by itself isn’t sweet. If you like a balanced flavor, whisk in a teaspoon of honey or simple syrup while preparing the matcha.
• Temperature Matters: Hot, not boiling, water keeps the matcha smooth and mild. I usually heat mine to around 175 °F and never higher.
• Chill Your Glass: If you want to slow the melting process, pop your glass in the freezer for a few minutes before scooping in the ice cream.
• Make It Dairy-Free: Swap regular ice cream for coconut-based ice cream and use maple syrup for sweetness. The coconut pairs beautifully with matcha.
• Presentation Idea: Serve with a small cookie or wafer on the side for a bit of crunch. It makes the whole experience feel like dessert at a café.

Troubleshooting Common Mistakes

• Matcha Tastes Bitter: You probably used boiling water or too much matcha. Reduce the amount slightly and use cooler water next time.
• Matcha Clumps: Always sift before whisking. Even the best matcha clumps naturally due to static.
• Ice Cream Melts Too Fast: Serve immediately, or use a chilled bowl. You can also pour the matcha in two smaller portions instead of one big pour.

Variations to Try

• Matcha Affogato with Honey: Whisk honey into the matcha before pouring; it rounds out the bitterness.
• Coconut Matcha Affogato: Use coconut ice cream and top with toasted coconut flakes.
• Matcha Affogato Mocha: Mix 1 teaspoon cocoa powder into the matcha for a chocolatey twist.
• Vanilla Bean Affogato with Almond Milk: For a lighter version, whisk the matcha with a splash of warm almond milk instead of water.

Check out more matcha recipes:

• Iced Matcha Lemonade Recipe
• Coconut Cloud Matcha Recipe
• Iced Pistachio Matcha Latte Recipe
• Iced Mango Matcha Latte Recipe (Fresh, Creamy, and Summer-Ready)
• Lavender Matcha Latte Recipe