MATCHA AFFOGATO RECIPE THAT CONTRIBUTES TO YOUR HEALTH & BEAUTY

Making MATCHA AFFOGATO is super easy and amazingly satisfying! Let me share with you the recipe and some vital matcha making tips to make this yummy dessert to increase your health and beauty!

Matcha Affogato

Serves 2

Ingredients:

  • Two scoops of dairy free vanilla ice cream
  • 1 tsp ceremonial grade matcha green tea powder
  • 2tbsp (40ml) room temperature water

Method:

  1. Place matcha green tea in a glass jar and water – shake well
  2. Pour over dairy-free vanilla ice cream

This recipe is so simple but let me add a few key facts you need take into consideration to not only enjoy the flavour of matcha but also maximise on the health benefits of it!

Here are the reasons why I make matcha affogato this particular way…

1. DO NOT USE DAIRY ICE CREAM

Use non-diary ice cream- anything other than cows milk!

Why? When we combine cows milk and matcha, the amazingly potent catechin called EGCG cannot be absorbed in our body. This is a disaster because the most health and beauty benefits of matcha come from EGCG.

I use Organic Ceremonial Grade Matcha and So Good Diary-Free ice cream. 

2. USE ROOM TEMPERATURE WATER TO DISSOLVE MATCHA

Yes, there is also a reason as to why I used room-temperature water over boiling water. Firstly, it is very hard to dissolve matcha in a cold liquid. Secondly, hot boiling water ruins the flavour of matcha.

3. USE A GLASS JAR (NOT STAINLESS STEEL )

We place matcha and water in a jar and shake it (not stir) to dissolve. This must be done in a glass jar over a stainless steel shaker because the colour and taste of matcha is ruined when it comes into contact with metal. This happens because of tannins (biomolecule found in plants) in matcha react to metal and can give matcha a metallic taste and black colour.

Shake well to dissolve matcha

Want to know more matcha tips and recipe?
Check out my cookbooks Japanese Superfoods and Top 3 Japanese Superfoods for Natural Weight Loss! 

Enjoy!

REMEMBER – all matcha is not the same. Some are yellowish because they are stored in a bad environment, which exposes them oxygen, light and temperature. Some are not matcha at all but are simply a powder form of regular green tea. You need to use top quality ceremonial grade first flush matcha for brightest colour and amazing flavour!



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Happy Japanese superfoods cooking xx


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