Hojicha Affogato Vanilla Ice Cream (Print Version)

Creamy vanilla scoops meet hot roasted hojicha for a warming, sweet Japanese treat ready in minutes.

# What You'll 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 cool for 1 minute. Pour over hojicha tea leaves or tea bags in a teapot or heatproof cup. Steep for 2 to 3 minutes, then strain or remove tea bags.
02 - Place one 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 visual effect.
04 - Add optional toppings if desired. Serve immediately with a spoon.

# Additional Tips::

01 -
  • It takes five minutes but tastes like you've been planning it all week.
  • That moment when hot tea meets cold cream is pure sensory magic, and guests always react like you've done something clever.
02 -
  • Don't let the water boil for more than a minute after you remove it from heat—hojicha can taste astringent if the water is too hot, and that bitterness will overshadow everything else.
  • The magic happens in that exact moment when hot meets cold, so don't brew the tea ahead of time or it'll be lukewarm and you'll lose the visual drama and the textural contrast that makes this special.
03 -
  • Source your hojicha from a tea shop if you can—bagged supermarket hojicha exists but often tastes stale, whereas fresh loose leaf tea from someone who actually specializes in it will transform your entire drink.
  • Keep your ice cream in the coldest part of your freezer and scoop just before serving so it stays firm long enough to enjoy the textural play between melting and solid.
Go Back