Peppermint Patty Milk Tea
approximately 23 ounces.
2 minutes
7 minutes
What's this? A milk tea recipe with no milk? Well, kind of! This recipe has the components of milk (cream & water) but they are added at different times. This makes for a better infusion and, as a result, a richer and more flavorful milk tea. This approach not only will save your saucepot from those caked-on milk solid pitfalls (common with traditional stovetop heating), it is also more versatile. Serve it up warm or make ahead and enjoy chilled or as a base for numerous barista style beverages. If you’re a fan of chocolate and mint pairings, you may also like The Sir Martini.
Ingredients
12 oz water
- 3 Tbsp Black Chocolate Tea
- 3 Tbsp Peppermint Patty Sugar
12 oz heavy cream
garnish whipped cream, optional
Directions
- Add water to a small saucepot over medium-low heat. When water just reaches a simmer, turn off heat and add tea and sugar. Cover and infuse 1 minute. Stir in heavy cream and cover; adjust heat to low and infuse for an additional 4 to 5 minutes. Remove cover and stir to ensure sugar has fully dissolved. Filter tea through a fine mesh strainer; discard tea leaves.
- To serve hot, portion equally into two or three warmed mugs.
- To serve chilled, refrigerate until very cold. Serve in 6 to 8-ounce portions, without ice. Alternately, this can be a versatile base for a blended frappé, milkshake or iced latte.
Top with whipped cream sprinkled with additional Peppermint Patty Sugar, if desired.