Since the summer has hit, I’ve switched out my standard decaf coffee for an iced matcha tea. Nine times out of 10, I’ll make it at home but if I’m feeling lazy, I’ll head to the tea shop down the street. They give you the option of adding ginger or lavender syrup to your order. I opt for the ginger for a spicy kick.
I had the idea yesterday to combine my two favorite loves – matcha tea and coconut milk ice cream for an upgraded float. You will go crazy for this combination!
There are several brands of matcha tea you can choose from but I personally prefer Mizuba. They source their green tea from a 100-year old tea firm in Japan. Hope you enjoy!
Love this recipe? Then check out Chamoille Tea Poached Apricots!
Dairy-Free Matcha Tea Ice Cream Float
Yield 2 servings
1 teaspoon matcha green tea
3 or 4 ice cubes
8 oz filtered water
Vanilla coconut milk ice cream
In a mason jar, add matcha, water and ice cubes. Secure lid tightly on and shake until the matcha has dissolved. Pour through a sieve into another mason jar. Discard ice cubes.
Add a scoop or two of ice cream to a glass. Pour matcha over top. Serve.