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Korean Coffee Thai Tea

Jamie Parchman TeaChef Level 2

When I read Thai and me this was one of my first thoughts. Then I taste Adagio's Thai tea and I knew it would be a match made in heaven. This is a wonderful cold tea drink top by a thick foamy layer of sweet expresso. Hummmmm heaven.

20 m 2

Ingredients

  • 1 Quart Unsweetened Vanilla Almond Milk
  • 2 Tablespoons Brown Sugar
  • 2 Tablespoons Adagio's Thai Tea
  • 3 Tablespoons of instant expresso powder
  • 3 Tablespoons of Sugar
  • 3 Tablespoons Boiling water

Directions

In a medium saucepan heat milk and brown sugar, stirring, until it just boils. Remove from heat and stir in the Tea. Steep for 5 minutes. Strain into a medium pitcher or measuring cup. Cover and cool to room temperature. Then refrigerate 2 hours to overnight.

When ready to serve, put Expresso Powder, Sugar and boiling water in the bottom of a large mixing bowl (Large because this will splash). Mix with a hand mixer starting on low. Quickly move your mixer speed to high and beat for 5 minutes. The mixture will become creamy and fluffy to several times it’s size.

Serve: Place a few ice cubes in a stemless wine glass. Fill 2/3 full with Almond milk /Tea mixture. Top with Korean Coffee mixture. The best of both worlds.

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