The Asian way to enjoy a decadent dessert. It contains just three ingredients and takes just five minutes to get ready!
My husband and I have been on somewhat of a diet lately. We replaced noodles with squash noodles to reduce carb intake, stopped eating ice cream after dinner, and started drinking protein-packed smoothies in the morning. We cook three meals every day and only buy wholesome ingredients.
We both agree that after a week of healthy food, we deserve some reward.
So here is our weekend brunch indulgence – the espresso matcha ice cream float!
The idea of the coffee was inspired by one I had in Siem Reap. The style is similar to Vietnamese coffee. The strongly brewed coffee was served hot with condensed milk. Condensed milk works way better than heavy cream plus sugar. It makes the coffee very fragrant.
The matcha (green tea) ice cream float combo was adapted from the idea of Yuanyang tea, a Hong Kong style coffee-tea mixture. It might sound strange, but once you try it, you’ll find the flavor of coffee goes perfectly with tea, whether green or black.
Unlike the usual giant American-style ice cream floats you usually see online, I stayed with the Asian serving size. More specifically, the Japanese one.
It’s this aspect of the Japanese lifestyle I picked up when living in Hiroshima. In Japan, everything comes in very small servings, even in the eyes of a Chinese person. To an American, Japanese servings could be described as extra-mini. I used to buy two sandwiches for lunch, because they became a standard-sized sandwich when combined.
However, the mini serving size does have its own magic. It makes everything tastes better.
Imagine you start to eat something very delicious. But suddenly you have to stop after a few bites, when your stomach is only half full. You’d crave more, wouldn’t you?
We apply this idea to our daily meals. It makes every bite of food extra tasty. We can satisfy our palates without consuming too many extra calories, so we won’t feel guilty at all for some indulgence once in awhile.
To make the ice cream float, two shots of espresso works best. We recently discovered coffee capsules from Gourmesso. Their coffee capsules are Nespresso compatible and 30% cheaper than Nestle’s. The quality is solid. We were so glad to find this great deal, as it allows us to make espresso at home at a much lower cost.
If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it #omnivorescookbook on Instagram! I’d love to see what you come up with. Cheers, friends!
- 1 long shot and 1 short shot of espresso (or 1 cup strongly brewed coffee)
- 1 tablespoon condensed milk or to taste
- 2 scoops matcha ice cream
- (Optional) Chopped white chocolate and pistachios for garnish
- Pour freshly brewed coffee into a small cup.
- Add condensed milk.
- Place the ice cream into the coffee.
- Garnish with white chocolate and pistachios, if using.
- Serve immediately.