Don Mei : Hey teaheads! This is Don from Mei Leaf. In this video I'm going to show you
how to make a Matcha Affogato. For those of you who don't know, Affogato is a classic
Italian dessert combining, usually, vanilla gelato with an espresso shot. So you pour
hot espresso over a vanilla gelato, and it melts, and it becomes luxurious and lovely.
But I thought why not give it a modern, and slightly Asian twist, by doing a Matcha Affogato.
So today I'm going to show you two styles of Affogato, one of them using our ceremonial,
top-grade Matcha, and the other one for the extra special treat we're pulling out one
of the best Matchas in the world - 100% Ugi Hikari Matcha, and we're going to be doing
a second kind of Affogato with that one. Let's get going. First things first is the ceremonial
Matcha. We're going to take four of these Cha Sha Kus, which equates to about two teaspoons.
We're going to be making a Koi Cha here. If you haven't seen our video on how to make
Matcha then go check that out. I'll put a link in the description if you're watching
this on YouTube. So that's four Cha Sha Kus, which is two teaspoons. Now we're using 70
degree [Fahrenheit] water. I'm just going to put a little bit in. We're going to be
using a total amount of [40 milliliters]. So 10 milliliters per Cha Sha Ku is good.
We want to make a nice, thick paste. Look how thick that is in there. So the rest goes
in. We just pre-whisk a little bit beforehand, to make sure we don't get any lumps. The object
with Koi Cha is not to make too many bubbles. We're just trying to combine it and make sure
we're getting this lovely smooth warm liquid which is going to be velvety over that gorgeous
ice cream. Right, let's get the ice cream out. [It's] super simple to serve - a nice
generous dollop of ice cream here. We're using [organic] vanilla ice cream. You can use gelato
if you'd like. Then pour over the top, this green goodness. Oh, as it melts and marbles
you're going to get a gorgeous concoction. Let's give this a try. Get in there quick
before it all melts. The beautiful thing about 70 degree water is it's not going to melt
too quickly. Oh! Mmm! [It's] so fresh, [and] so green. That lovely biting astringency of
the Matcha plays perfectly against the soft voluptuous ice cream. It is a winning combination.
Now, let's make that extra special one with an Ugi Hikari Matcha. Let's unveil this super-precious
100% Ugi Hikari. Look at the vibrant green color. We're going to do the same thing. We're
going to do four Cha Sha Kus into this Matcha bowl. We're going to go all ceremonial on
this one. There we go. And now we're going to put even less water. So [it's] a very,
very thick Koi Cha. We're going to put 20 to 30 [milliliters]. I'm just going to put
a drop in here, [and] give it a quick stir to try and dissolve any lumps. Once it's dissolved
we can pour the rest in. We want it nice and thick, because this is going to be sitting
at the bottom of a plate. Oh, look at that. That looks nice. That looks perfect to me.
Right. Let's get our plate ready for serving. Here we go [with] a nice white plate, [and]
a bit of a fancy design. But oh, look at that. So [it's] nice [and] thick. Now remember,
this is cold, extra thick Koi Cha. We're just going to run that around the plate so that
it coats that inner circle [of] vibrant green. Look at that beautiful slick of green. Now
we're just going to put some hickory nuts in the middle here. [You can] use any kind
of nuts. Pecan would work very well, and that's just going to hold the ice cream in place
a little bit. Here comes our ice cream; a nice dollop of ice cream right in the middle,
and then a little dusting of hickory nuts on top. So this is a more fancy [high-end
restaurant] version of an Affogato using Ugi Hikari Matcha. I would be super happy if I
was presented with this dessert. Look at that beautiful, [extra-thick] Koi Cha. The wonderful
thing about this is you can get as much Matcha, or as little as you want, with every bite.
[TASTING] Mmm! The flavor of that Matcha is so creamy. It's got that little bit of umami
which seasons that light vanilla ice cream. Mmm! The color on the plate is incredible.
Look, you can do a nice little bit of draping yourself, if you want. This is definitely
the more customizable Affogato. You can really get a nice strong [spoon] full of Matcha.[TASING]
It's really lovely. You get that slightly vegetal, little bit of that green, grassy
flavor [which] couples perfectly with this vanilla ice cream. It is the perfect combination.
Fabulous. So that's the 100% Ugi "Hickory" version of an Affogato. Oh! Both of these
desserts are delicious. Please try them out for yourself. They will wow your guests, and
then can be made in a snap.[It's] super, super simple. All you need is water, Matcha and
ice cream. But when you have recipes [that are] this simple the quality of the ingredients
shine out. So make sure you get yourself high-grade Matcha tea. Let us know if you try these recipes,
and let us know other ways that you use Matcha in your cooking. That's it teaheads. If you've
made it to the end of this video then make sure you hit it with a "like". Follow us on
all of our socials so you don't miss out on news and videos from Mei Leaf HQ. If you're
ever in London then come visit us in Camden to say "Hi!" and taste our wares. If you have
any questions, comments, or video ideas then please fire them over. Other than that, I'm
Don from Mei Leaf. Thank you for being a part of the revelation of true tea. Stay away from
those tea bags, keep drinking - and eating - the good stuff, and spread the word, because
nobody deserves bad tea. Bye [WAVING]