We all know and love root beer floats, but what about ice tea floats? I know it sounds strange, but hear me out: they are delicious! This recipe I’m sharing with you is made from Earl Grey tea. It’s paired with blackberry and raspberry, creating a super complex and intoxicating flavor perfect for those end-of-summer parties. Without further adieu; the delicious Earl Grey tea float.
To begin, take 4 bags of Earl Grey tea and steep them in 1.5 cups of hot water (just under boiling) for 5 minutes. This will make highly concentrated tea, which is exactly what we’re looking for in this recipe. It creates the delicious Earl Grey flavor found in this recipe.
The sweetness of the bergamot from the tea adds to the tone of the float. Throw in blackberries and raspberries for an irresistible fruity flavor that is absolutely perfect. Blueberries would also work wonderfully in this recipe as well.
Last but not least, we can’t have a float without ice cream. I like to use raspberry ice cream, but vanilla bean will do as well. I love the way the raspberry flavor from the ice cream adds a little oomph to the recipe. The last step is to add seltzer water to create the fizz we all love about floats. How fancy, huh?
EARL GREY TEA FLOAT RECIPE
Makes 4 servings
- 2 cups of sparking water
- 2 cups of freshly brewed Earl Grey tea
- 1/2 cup of fresh blackberries
- 1/2 cup of fresh raspberries
- 1/2 cup of simple syrup
- Raspberry ice cream to taste (or vanilla bean, depending on preference)
- Brew the Earl Grey tea bags in 2 cups of water, steep for 5 minutes. Once it’s cooled, the condensation will reduce the tea to about 1 1/2 cups, which is what we’re calling for in this recipe
- In a blender, combine the cooled tea, blackberries, raspberries and simple syrup. Puree until all ingredients are combined and “foamy”
- In the serving glasses, add 2 scoops of ice cream. Pour over the blended tea puree and top off with sparking water
- Add two additional scoops of ice cream to the top (optional)