Bacon and Eggs…Steak and Potatoes… Peas and Carrots. Some things just go together, but most people wouldn’t put tea and ice cream in that category. However, July is National Ice Cream month and is the perfect time to try a tasty new treat.
With more and more trendy frozen concoctions to choose from than ever before, it’s not uncommon to find an Earl Grey, Chai, or Matcha flavored option in your local store’s freezer section. Tea flavors tend to make the ice cream lighter tasting and more refreshing than your traditional flavors, making it the perfect option for those of us looking for a pallet cleanser instead of a full-on dessert.
Green tea is believed to be the first tea used in ice cream. Its exact origins are unclear, but the most popular theory is that it originated in Japan sometime between 1868-1912. It was not until the late 1970s that it began being served in the States, mostly in Japanese restaurants and markets.
Daring to be a little bolder than tea flavored ice cream? A tea float might be for you. Just as its predecessors, root beer and Coke mostly, tea is becoming the “it” drink to add ice cream to and unlike traditional floats, the options for flavor combinations are endless. Maybe a scoop of cinnamon in chai, or lavender in your earl grey. When it comes to combining two of the most diverse flavor spectrums, your imagination and taste buds are your only limit