Matcha Affogato with Pumpkin Spice Ice Cream


Matcha Affogato with Pumpkin Spice Ice Cream

Head on over to the ice cream aisle at your favorite grocery store, pick up a tub of pumpkin spice ice cream, and drizzle on koicha (thick tea) to put a Fall-inspired spin on the classic affogato! Share your matcha creations with us by tagging @jadeleafmatcha on Instagram!

What is affogato?

You may be familiar with a classic affogato made with an espresso shot and vanilla ice cream. Affogato translates to “drowned” in Italian as the ice cream is essentially drowning in espresso. We put a matcha spin on this delicious classic by substituting the espresso with koicha which translates to "thick tea" in Japanese. Since it's pumpkin season, we opted for pumpkin spice ice cream in place of vanilla — but feel free to try this recipe with your favorite ice cream!


What does Koicha taste like?

Koicha has an intense, concentrated flavor profile since it is prepared with more high quality matcha powder (like our Teahouse Ceremonial Grade) and less water. The thick, honey-like consistency lingers on your palate for a longer finish. The bold flavor profile is balanced with the sweetness of ice cream, making for a delicious treat to enjoy at any time of the day! Read more on Koicha >




  • 4g Teahouse Edition Ceremonial Grade Matcha
  • 1-1.5 ounces hot water (more if needed)
  • 1-2 scoops of pumpkin spice ice cream



  1. Sift matcha powder into a chawan (tea bowl). Sifting is an important step to ensure that large clumps are broken down, resulting in the smoothest bowl of koicha.
  2. Slowly pour water hot water into the bowl and use a chasen (bamboo whisk) to 'knead' the matcha and water together to form a thick paste with a consistency similar to honey. Slowly add more water to reach desired consistency.
  3. Scoop ice cream into a bowl. Pour koicha over ice cream and enjoy!