Matcha Affogato

Instructions

1. Prepare the ice cream
   Place one large scoop of vanilla ice cream in each of four serving glasses or small bowls. For best results, use chilled glasses and very cold ice cream directly from the freezer. Return the glasses to the freezer while preparing the matcha.
2. Sift the matcha
   Sift the matcha powder into a small bowl to remove any clumps. This ensures a smooth, lump-free matcha preparation. Unsifted matcha can result in a gritty texture.
3. Prepare the matcha
   Pour the hot water (175°F/80°C) into a separate bowl or matcha bowl (chawan). Add the sifted matcha powder and whisk vigorously in a zigzag motion using a bamboo whisk (chasen) or small regular whisk until frothy and no clumps remain. If desired, add honey or maple syrup to lightly sweeten.
4. Assemble the affogato
   Remove the glasses with ice cream from the freezer. Pour the hot matcha tea equally over each scoop of ice cream, allowing it to partially melt the ice cream, creating a creamy mixture at the bottom.
5. Garnish and serve
   Sprinkle each serving with toasted sesame seeds. Add a mint leaf for garnish and a light dusting of matcha sugar if using. Serve immediately with a small butter cookie or biscotti on the side. Provide small spoons for enjoying the melting dessert.