Tea Affogato with Be the Grasshopper Black Tea

by Kalah Garcia

An affogato is a classic Italian dessert that’s beautifully simple and effortlessly elegant. Traditionally, it’s a scoop of vanilla ice cream “drowned” with a shot of hot espresso, creating a contrast of hot and cold, rich and sweet. For the holidays, we’re giving this timeless dessert a tea-forward twist—swapping coffee for a bold, aromatic black tea concentrate.

This version uses Yum Cha Tea Company Be the Grasshopper black tea, a smooth black tea laced with cool peppermint and chocolate flavors. Brewed strong as a concentrate and poured over a scoop of mint chocolate chip ice cream, it melts into a rich, creamy, mint-chocolate treat with just enough bitterness to balance the sweetness.

It’s an impressive, showstopping after-Christmas-dinner dessert—especially when dusted with cocoa or espresso powder and garnished with a chocolate mint candy or a mini candy cane. Simple, nostalgic, and indulgent, this is the perfect sweet treat to close out a holiday meal.

Be the Grasshopper Tea Affogato

Ingredients

  • 1 scoop mint chocolate chip ice cream
  • 2–3 oz strong Be the Grasshopper black tea concentrate
  • Cocoa powder or espresso powder, for dusting
  • Chocolate mint candy or mini candy cane, for garnish

Instructions

  1. Brew Be the Grasshopper black tea extra strong, using half the water and double the tea you normally would to create a rich concentrate. Keep it hot.
  2. Place one scoop of mint chocolate chip ice cream in a coffee cup or small bowl.
  3. Slowly pour the hot tea concentrate over the ice cream, allowing it to melt slightly.
  4. Rim the cup or bowl with chocolate syrup and crushed peppermint, if desired. Dust lightly with cocoa or espresso powder and garnish with a chocolate mint or mini candy cane.

  5. Serve immediately and enjoy the contrast of hot tea and cold ice cream.

Not a fan of mint? Use any indulgent, dessert-like flavor of tea in our collection. Shop the possibilities here.

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