Cheese

Thai Tea and Yoghurt Smoothie

July 14, 2014
Author Notes

I have always had a THING for ice- iced tea, iced coffee, popsicles etc etc. I have been experimenting this summer with various slushy style bevs that are not too labor intensive. This recipe has become a daily standard. I use Equal instead of sugar and it works great for me, but you can use whatever you prefer, as long as you can get your sweetener to dissolve.. I use plain Greek yoghurt because one cup of it has TWENTY grams of protein, which makes it a good breakfast or lunch.. This mixture, if you choose not to freeze it, is like a healthy version of the very sweet condensed milk+thai tea beverage you receive when you order 'iced thai tea (at a restaurant in New England at least.) Thai Tea is a ground up brownish reddish color loose tea with a distinctly vanilla flavor (to me, but the ingredient list says 'thai tea and star anise'.) It is very inexpensive (~$1-$4 per pound) but not all Asian stores carry it. You can order through http://importfood.com/thaiicetea.html
in WA state. —LE BEC FIN

  • Serves 2
Ingredients
  • Thai Tea Concentrate
  • 1/2 cup plain loose thai tea leaves (no sugar, dairy)
  • 4-5 cups boiling water (your water will boil alot faster if you cover it with a lid.)
  • 1 very fine mesh wire mesh strainer
  • 1 4 cup container w/ no-spill lid
  • Mixing, Freezing and Pureeing the Thai Tea Slushy
  • 2 cups plain Greek yoghurt
  • 2 cups Thai tea concentrate, room temp or chilled
  • sugar or honey to taste, or 7 packets Equal
  • 1 5 cup rectangular plastic container with no-spill lid(like Sterilite or Rubbermaid)
In This Recipe
Directions
  1. Thai Tea Concentrate: Add thai tea to pot of water that has just come to a boil and the heat has been turned off. Cover with a lid that doesn't touch the tea. Leave 6-10 hours (no; it does not get bitter.) Strain the tea through the fine mesh strainer into the container and refrigerate.
  2. Making the Smoothie: Add yoghurt and sugar to the blender. Add the thai tea concentrate. Blend thoroughly. Pour into rectangular container and freeze solid. * Leftover concentrate can be used to make pitchers of iced Thai tea, or more slushies.
  3. Remove container from freezer. Loosen lid and put in microwave on high for 2 minutes. Pour the resulting liquid into the blender. Flip out the frozen rectangle, and cube roughly with a chef knife. Add to blender and work 'Ice Crush' or 'Smoothie' speed til you have a finely ground slushy. If the mixture is too hard to work, and you get a dry icy mixture, add some fluid to free up the blades a bit. Serve.
  4. * This type and size container is what I use so that the frozen block of mixture is not too deep (which would take longer to soften up and would be harder to chop.) and has a flat side to make the chopping stable and safer.

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I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, and cardamom. I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??! While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines. Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!) I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse write me and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.