Hojicha Affogato (Printable Version)

Vanilla ice cream topped with hot roasted hojicha tea for a quick Japanese-inspired dessert

# 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

# Steps:

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

# Expert Advice:

01 -
  • It's genuinely five minutes from start to finish, no complex techniques or stress required.
  • The contrast between cold creamy vanilla and hot roasted tea is addictive and feels impossibly elegant.
  • Hojicha has this mellow, toasty warmth that feels nothing like regular green tea—it's almost like a hug in a cup.
02 -
  • Don't use water that's at a rolling boil—that extra minute of cooling makes the hojicha taste silky instead of bitter and astringent.
  • The magic is in the temperature contrast, so serve it the moment the tea hits the ice cream; waiting even a few minutes loses that beautiful tension.
03 -
  • Keep your ice cream in the coldest part of your freezer so it doesn't soften too quickly when the hot tea hits it—firm ice cream makes the contrast even more dramatic.
  • If you can't find hojicha tea bags, loose leaf hojicha is usually better quality and not much more work; a simple fine mesh strainer does the job beautifully.
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