Author Notes
Here, Thai iced tea is deconstructed and made into an exotic and refreshing dessert: strong, spicy tea granita—a tad bitter—with super-rich sweet milk. Really simple; really good. —Alice Medrich
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Ingredients
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2 1/4 cups
water
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1/2 cup
Thai tea leaves
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2 tablespoons
sugar
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1/2 cup
sweetened condensed milk
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1/2 cup
whole milk
Directions
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In a medium saucepan, bring the water to a boil. Remove from the heat, stir in the tea leaves, cover, and let steep for 7 minutes.
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Pour the tea through a coffee filter or a sieve lined with a double layer of paper towels. Discard the tea leaves. Stir the sugar into the tea until dissolved. Pour the tea into a shallow pan and put it in the freezer until almost completely frozen, 1 1/2 to 2 hours.
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Use a fork to scrape and break the mixture into shards or crystals. Return the pan to the freezer to freeze completely.
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Meanwhile, mix the condensed milk with the whole milk. Chill in the refrigerator.
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When the granita is frozen, scrape and toss it one more time with the fork. Keep frozen until serving.
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To serve, divide the milk mixture among six glasses and top with the tea granita.
My career was sparked by a single bite of a chocolate truffle, made by my Paris landlady in 1972. I returned home to open this country’s first chocolate bakery and dessert shop, Cocolat, and I am often “blamed” for introducing chocolate truffles to America. Today I am the James Beard Foundation and IACP award-winning author of ten cookbooks, teach a chocolate dessert class on Craftsy.com, and work with some of the world’s best chocolate companies. In 2018, I won the IACP Award for Best Food-Focused Column (this one!).
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