St-Patty’s Day is almost upon us, and we’ve got a sweet treat to celebrate with – sans hangover!
Inspired by the greenest of holidays, we designed a float that doesn’t need wheels or a parade, just some really tasty vegan matcha ice cream. With all the detoxifying and energizing benefits of stone-ground green tea, this vegan root beer float made with our popular Matcha Matsu tea is sure to perk you right up, all while being (almost) guilt-free.
Who says it’s not easy being green?
Vegan Matcha Ice Cream Float
Print recipe| Cook time | 20 minutes |
Ingredients
- 2 cans thick coconut milk, refrigerated overnight
- 5 Matcha Spoonfuls of DAVIDsTEA Matcha Matsu tea
- ¾ cup sugar
- ½ cup water
- lemongrass
- 1 tsp grated ginger
- ¼ tsp lemon juice
- root beer
Directions
| Step 1 | |
| Heat simple syrup ingredients over medium-low heat until the sugar is dissolved and bubbles begin to form. Let cool. | |
| Step 2 | |
| Remove chilled coconut milk from fridge, scoop out the coconut cream* and discard any clear liquid. (*When coconut milk is refrigerated, it naturally separates into a thick cream and a thinner liquid.) | |
| Step 3 | |
| In large bowl, whip coconut cream until peaks form, then add the simple syrup and whisk in the matcha. | |
| Step 4 | |
| Freeze in a lined baking dish at least 4 hours or overnight. | |
| Step 5 | |
| Fill a glass with root beer and add 2 scoops of vegan matcha ice cream. | |
