These crisp sugar cookies are flavored with citrusy Earl Grey tea leaves.
'tea' on Serious Eats
I drink Earl Grey almost every day, and over a recent cup I decided to use it in my baked goods rather than alongside it.
This is as loaded as green tea ice cream gets. That doesn't mean it's inedibly bitter, though—just that it's giving green tea its due: grassy and robust, but with sweet vanilla undertones.
The way we see it, the only thing better than iced coffee or iced tea in hot weather is something even more frigid: iced coffee or iced tea ice cream. With that in mind, we've gathered nine coffee- and tea-centric frozen treat recipes: ice cream, sherbet, and even a milkshake for good measure.
I love the aching sweetness of the iced milk tea you find everywhere in Chinatown, and the double whammy of cream and sugar syrup that gives the drink an almost melted ice cream flavor. One cup was so rich and sweet I had half in mind to spin it in my ice cream maker, until I realized that it'd be easy enough to make a batch from scratch.
Matcha's versatility is on par with cinnamon, and it's about as miraculous. It brings both rounded sweetness and a pleasant bitterness to a wide range of baked goods. While its Area 51 color and intense flavor have scared some away, it's an easy-to-use addition to the adventurous baker's pantry.