Japanese fusion · assembled

Houjicha Affogato

A scoop of vanilla ice cream drowned in a shot of roasted-tea espresso, smoky, nutty, and done in the time it takes the kettle to click.

Prep: 5 min
Cook: 5 min
Total: 10 min
Serves: 2

2 large scoops vanilla ice cream
½ cup strongly brewed hojicha, hot
1 tsp kuromitsu or maple syrup (optional)
toasted sesame seeds or crushed sesame brittle

Brew hojicha (roasted green tea) very strong: 2 tablespoons leaves to ½ cup just-off-boil water, steeped 1 minute. A hojicha latte mix dissolved extra-thick also works. Top with kuromitsu or a few toasted rice grains if you have genmaicha handy.

Brew the hojicha strong and keep it hot.
Divide the ice cream between two small glasses or bowls.
Pour the hot tea over each scoop at the table so it melts into a pale, toasty puddle.
Thread with kuromitsu if using and finish with sesame. Eat immediately, before it becomes a milkshake, though that’s a fine fate too.