Peppermint Patty Milk Tea
What’s this? A milk tea recipe with no milk? Well, kind of! This recipe has all 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.
1½ cups water (12 oz)
3 Tbsp Black Chocolate Tea
3 Tbsp Peppermint Patty Sugar
1½ cups heavy cream (12 oz)
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 2 or 3 warm 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.
Optional garnish: whipped cream sprinkled with additional Peppermint Patty Sugar or dusted with cocoa.
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