March 9, 2020 » by Dino » Theme: Thai

Thai Tea & Clarified Thai Milk Punch

Thai Tea

Notes

Recipe taken from White On Rice Couple

Ingredients

4 cups water
12 grams loose black tea, or 4 black tea bags
¾ cup granulated sugar
2 anise stars
1 green cardamom pod, smashed
2 whole cloves
1 cup half and half (approximately), (some folks also use coconut milk, whole milk, sweetened condensed milk)
ice

Directions

Bring water to boil and add the tea bags, sugar, anise starts, cardamom pod and cloves. Stir until all the sugar disolves. Gently boil tea for about 3 minutes. Remove from heat.
Allow tea to steep for at least 30 minutes and allow it to cool. The more concentrated the tea flavor, the better the Thai tea tastes. We prefer to allow the tea bags to seep for about 2 hours for maximum flavor. During this time, the thai tea can cool.
Remove the tea bags and spoon out the anise starts, cardamom pod and cloves. If tea is still warm, we will refrigerate it so it can be chilled.
You can make this ahead of time and have the organic Thai tea chilling in the fridge.
Fill glasses with ice and pour in organic Thai tea leaving enough room to fill in your half and half (or other creamer). For an 8 oz. glass we like to add about 2-3 tablespoons of half and half for a creamier flavor.

Clarified Thai Milk Punch

Notes

Recipe taken from Reddit

Ingredients

500ml Thai Tea
200ml Añejo or Dark Rum
150ml Ruby Port
40ml Lemon Juice
40ml Orange Juice
*85g Sugar (omit if using sweetened tea as from above)
235ml Milk

Directions

Combine all ingredients (excluding milk) and then add into milk and rest in fridge until curdled. Strain through coffee filter and fine mesh stainless steel strainer. Pour over 1 large ice cube and garnish with dehydrated orange wheel.

July 22, 2019 » by Michael » Theme: California

Frozen Watermelon Daiquiri

I forgot the lime wedge so here’s a stock photo I found. This is what the drink might have looked like.

Prep Time: 2 hours

Cook Time: 5 minutes

Total Time: 2 hours 5 minutes

Servings: large daiquiris

Calories: 295

Ingredients

4 cups frozen seedless watermelon cubes(slightly mounded)
4 ounces light rum (1/2 cup)
2 ounces fresh lime juice(1/4 cup)
2 ounces orange juice(1/4 cup)
1 to 2 tablespoons simple syrup (to taste – use more or less, depending on the sweetness of your fruit.)

Instructions

Mix frozen watermelon cubes, rum, lime juice, orange juice, and simple syrup in a blender until smooth. (Start with 1 tablespoon of simple syrup and add additional, to taste.) Stop to scrape the sides of the canister occasionally if not using a high speed blender. Serve immediately, garnished with a wedge of lime.

Notes

*To make simple syrup, combine equal parts water and granulated sugar in a saucepan. (1 cup water to 1 cup sugar). Heat, stirring, until sugar is dissolved and small bubbles begin to form around the side of the pan. Remove from heat and let cool to room temperature. Store in an airtight container in the refrigerator for 3-4 weeks.

Non-Alcoholic Variation:

Omit rum and increase orange juice to 1/2 cup, adding a bit of water to the blender to thin the mixture, as needed.

April 2, 2019June 6, 2019 » by Dino » Theme: Rachael Ray

Rachael’s Elderlower Spritzer

Recipe taken from rachaelrayshow.com.

Ingredients (Drink)

1 oz elderflower liqueur
½ oz lemon juice
4 oz Sauvignon Blanc or Sancerre
3 leaves torn basil
Sparkling water (fill)

Instructions (Drink)

Fill a large wine glass, Mason jar or goblet with ice, layering in torn basil.
Add St. Germain, lemon juice, wine and top with seltzer or bubble water of choice.
Add straw and serve.

Punch (Ingredients)

10 oz elderflower liquor
5 oz lemon juice (roughly 5 lemons)
40 oz Sauvignon Blanc or Sancerre (roughly 750 ml bottle + 375 ml bottle)
1 bunch basil
Sparkling water (fill when serving)

Instructions (Punch)

Mix all ingredients except sparkling water. Refrigerate for up to one week.
Fill each glass with 5½ oz of punch.
Top with sparkling water, add straw and serve.