Ever heard of a tea-based milkshake? Milkshakes are frequently thought of as an evening dessert item, while teas are a morning affair. Today, I’ll be showing you another possibility, which is to combine both of these popular beverages into one magical delicious drink. The challenging thing about using tea to make a shake is that the tea essence is quite subtle, while sometimes the acidity might cause the milk to curdle. Much care and calculation has to be utilized to strike a balance.
The common mistakes that many people make when making milkshakes is either using too much milk, or adding ice to the blend- the liquid-to-ice cream ratio isn’t right. This would dilute the taste and thickness of the milkshake, so what I would recommend is to follow the ratio in my carefully tested recipe below for a classic thick, frothy milkshake. If you however prefer a thinner version, feel free to increase the amount of milk in the recipe and reduce the ice cream instead.
Here are my recipes to create some uniquely flavoured tea milkshakes.
Chocolate Mint Tea Milkshake
Ingredients and equipment:
- 3 Lipton Infusion Refreshing Mint Pyramid Tea Bags
- 4 scoops of Chocolate Ice Cream (be generous)
- 100 ml Full Cream Milk
- 20 fresh Mint leafs
- A blender
- A sauce pan and stove
How to make:
- Pour milk into a small sauce pan and set to low/medium heat on the stove.
- Add the tea bags (with their labels cut off) and mint leafs into the milk and keep stirring until steaming, just below a simmer- do not allow to boil. This should take around 5 minutes.
- Remove from heat immediately once you see steam. Allow the infused milk tea to cool to room temperature in about 15 minutes. Remove tea bags and mint leafs after.
- Add Ice cream to a pitcher of a blender and pour in the infused milk. Blend until smooth. Pour into a glass and garnish with mint leafs.
Lipton Mo-Tea-To Mocktail
If you’re a fan of Mint Tea flavour, you can also try making a Lipton Mo-tea-to. Here’s Lipton’s version of it.
Mango Peach Tea Milkshake
Ingredients and equipment:
- 3 Lipton Peach Mango Pyramid Tea bags
- 4 scoops of Vanilla Ice Cream (be generous)
- 100 ml Full Cream Milk
- Half a small mango
- A blender
- A sauce pan and stove
How to make:
- Pour milk into a small sauce pan and set to medium heat on the stove.
- Add the tea bags (with their labels cut off) into the milk and keep stirring until steaming, just below a simmer- do not allow to boil. This should take around 5 minutes.
- Remove from heat immediately once you see steam. Allow the infused milk tea to cool to room temperature in about 15 minutes. Remove tea bags.
- Add Ice cream to a pitcher of a blender and pour in the infused milk. Blend until smooth. Pour into a glass and garnish with cubes of mango.
Lipton Sunshine Serenade Mocktail
If you like peaches and mangoes, you can try this Sunshine Serenade mocktail!
Be sure to check out some of the other alcoholic Lipton Tea recipes created by George Young and the Cufflink Club in my other Lipton Tea Event post coverage in Singapore.
This recipe is brought to you by Lipton Tea Singapore. For more recipes, you can head down to www.liptonmoments.com.
