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
Thai Tea Concentrate
cup plain loose thai tea leaves (no sugar, dairy)
cups boiling water (your water will boil alot faster if you cover it with a lid.)
very fine mesh wire mesh strainer
4 cup container w/ no-spill lid
Mixing, Freezing and Pureeing the Thai Tea Slushy
cups plain Greek yoghurt
cups Thai tea concentrate, room temp or chilled
sugar or honey to taste, or 7 packets Equal
5 cup rectangular plastic container with no-spill lid(like Sterilite or Rubbermaid)
- 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.
- 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.
- 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.
- * 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.
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer