Hojicha Affogato

Instructions

1. Prepare the hojicha
   In a teapot, steep the hojicha tea leaves or tea bags in hot water (190°F/88°C) for 3-4 minutes. If using loose leaves, strain the tea into a separate container. Allow the brewed tea to cool slightly for about 1 minute.
2. Chill serving glasses
   Place 4 small dessert glasses or cups in the freezer for about 5 minutes to chill. This helps keep the ice cream from melting too quickly when the hot tea is poured over.
3. Scoop the ice cream
   Remove the chilled glasses from the freezer. Place one scoop of vanilla ice cream in each glass. For a more authentic presentation, use a warmed ice cream scoop to create perfectly round scoops.
4. Pour the hojicha
   Slowly pour about 1/4 cup of the warm hojicha tea over each scoop of ice cream. The tea should be warm enough to slightly melt the edges of the ice cream but not hot enough to completely melt it.
5. Garnish and serve
   Dust each serving with a light sprinkle of hojicha powder if using. Add a sprig of mint and a sprinkle of toasted sesame seeds if desired. Serve immediately with a butter cookie or biscotti on the side. For added sweetness, drizzle with a small amount of honey or maple syrup.