Culinary

Homemade Ice Cream with Ashwagandha Beetroot Sauce

COOKING WITH TEA

Homemade Ice Cream with Ashwagandha Beetroot Sauce

Indulge in the sweet delights of tea-infused ice cream, created by Chef Kenta Takahashi, Executive Pastry Chef at Vancouver's Boulevard Kitchen & Oyster Bar.

This handcrafted dessert was blended with TEALEAVES' Ashwagandha Beetroot Boost Botanical Powder. Earthy notes of beetroot are delicately balanced with a sweet cream finish.

Recipe created by Chef Kenta Takahashi, Executive Pastry Chef at Vancouver's Boulevard Kitchen & Oyster Bar.

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In Good Taste Project

A TEALEAVES EXPLORATION

At TEALEAVES we've been on a journey to find out what living 'In Good Taste' really means. A vessel for connection, food can be a powerful agent in sparking positive change for Diversity, both biological and cultural. Watch our documentary 'In Good Taste' to learn how we can reclaim our tastebuds and our health.

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