Instead of the traditional shot of hot espresso being poured over vanilla ice cream, I created this recipe using Asian flavors with matcha, red bean paste and mochi. I cool down the matcha a bit so it’s warm—not hot—before pouring on top of the gelato to prevent ice chips from forming.
Makes 2 cups
2 scoops vanilla gelato or ice cream
1/2 cup water
2 tablespoons red bean paste (like this one)
2 tablespoons mochi
1 teaspoon matcha (like this one)
1. Boil water and remove from heat. Whisk or stir in matcha. Let cool.
2. Scoop gelato into two cups. Top each with 1 tablespoon of red bean paste and mochi.
3. Serve matcha on the side and pour some into each cup. Enjoy!
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