Thai Tea Thai Tea is a black tea often spiced with star anise, crushed tamarind, and cardamom which give it a unique earthy, sweet, and nutty flavor. We use nearly 22 pounds of fresh brewed thai tea in every batch of Sbai.

Ube | Toasted Coconut Flakes Ube, a common ingredient in Filipino cuisine, is similar to a sweet potato but with a more distinct nutty, vanilla flavor. We use 5 pounds of ube in this gelato to give it the characteristic vivid purple color and mix with toasted coconut flakes.

Vanilla | Kumquat Jam Kumquats are a tangy citrus fruit native to South-East China with an edible peel or skin that is the sweetest part of the fruit. We source kumquats from a local farm and make a jam using the fruit juice and zest from the skin. Then we layer this jam into a vanilla gelato to create Qipao, our first ever kumquat gelato.

Dragon Fruit | Banana | Almond Milk This vegan gelato is inspired by one of our favorite smoothies. It's made with an almond milk base combined with 7 pounds of bananas and dragon fruit. The result is a beautiful, creamy gelato that is the perfect fresh and fruity treat on a spring day.

Espresso | Cognac | Mascarpone | Cocoa We use 2 pounds of espresso in every batch and combine it with Cognac and mascarpone to create the gelato base. Then we make a gluten-free sponge cake that gets soaked in coffee syrup and topped with cocoa powder before being added to the gelato.

Midnight Dark Chocolate A Brazilian dark chocolate that is put through a special Dutch process to remove excess acidity. Then we turn it into a thick and rich gelato similar to brownie batter.

Matcha | Pistachio We start with 2 pounds of fresh whole pistachios that we grind into a homemade pistachio butter. Then we combine with organic matcha and water to create this vegan sorbet.