TEA MILK - THEEMELK
From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947.
Provided by Molly53
Categories Beverages
Time 13m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Heat milk to boiling point, taking care not to scorch; add tea bags and sugar to taste.
- Steep for at least 3 minutes.
- Serve hot or cold.
Nutrition Facts : Calories 156.2, Fat 8.9, SaturatedFat 5.6, Cholesterol 34.2, Sodium 119.6, Carbohydrate 11.3, Protein 8
EGG AND CHEESE TOAST
This is one of those homely, comforting kind of things that's so simple to make. From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Breakfast
Time 12m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine eggs, salt, pepper and milk.
- Melt butter in a skillet, pour in egg mixture and cook over low heat stirring constantly.
- Spread toast with ketchup, heap with scrambled eggs and sprinkle with cheese.
- Place in broiler to brown and melt cheese.
- Serve at once.
Nutrition Facts : Calories 253.6, Fat 13.1, SaturatedFat 6.1, Cholesterol 198.2, Sodium 562, Carbohydrate 21.6, Fiber 0.9, Sugar 1, Protein 11.9
WITTEKOOL - WHITE CABBAGE
Hollanders like plain, substantial food and lots of it. This vegetable dish comes from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Cook cabbage in a large amount of boiling salted water until tender, 5 to 15 minutes.
- Drain well; add butter and seasonings.
Nutrition Facts : Calories 70.8, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 54.5, Carbohydrate 8.5, Fiber 3.5, Sugar 5.5, Protein 2.2
CLASSIC MILK TEA
Made with sweetened black tea, milk, and black tapioca pearls or boba, this classic milk tea recipe is sweet, creamy, and delicious.
Provided by Andrew Chau
Yield Makes 1 glass
Number Of Ingredients 16
Steps:
- Combine the brown and white sugars in a heatproof bowl. Whisk in the hot water until dissolved. Let cool, then pour into a clean, resealable container and refrigerate up to 1 month.
- In a medium saucepan, bring the water to a rolling boil over high heat. Add the boba and cook for 30 minutes, stirring frequently during the first 10 minutes of cooking to prevent the boba from sitting at the bottom of the pot and burning. Cover the pot so the water doesn't evaporate, and stir occasionally for the remainder of the time. Add more hot water if necessary to keep the boba covered.
- After the 30 minutes of cooking, take the pot off the heat and let the boba rest for another 30 minutes.
- After the resting time, strain the boba in a colander or a strainer, discarding the water, and pour them into a mixing bowl. Stir in ½ cup Sweetening Syrup. After an additional 30 minutes (so 1½ hours total from the time you started cooking), the boba should have absorbed the sweetness; it won't get any sweeter if it continues to sit longer.
- Now your boba is ready to serve; hold it warm or at room temperature (our preference). When you add it to drinks, scoop some of the balls out with a little strainer to leave the syrup behind. The boba keeps for about 4 hours before it starts to lose its texture.
- Combine the tea leaves in a mixing bowl; stir well to fully mix. Store in an airtight container.
- Fill a tall glass with the ice cubes. Heat filtered water to 190ºF. Steep 2 tablespoons of the tea leaf blend in 5 oz. of the hot water for 4 minutes. Strain the tea over the ice, and set the glass aside to allow the ice to fully melt.
- Fill a glass with the toppings, if using, and the ice, and then add the syrup. Pour the tea over the ice. Add the half-and-half. Stir until everything is mixed.
SWEDISH HARDTACK - KNäCKEBRöD
A very crisp and tender cracker. From the Scandinavian chapter of The United States Regional Cookbook, Culinary Institute of Chicago, 1947.
Provided by Molly53
Categories Breads
Time 30m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425F and lightly grease a cookie sheet.
- Place the dry ingredients into a bowl; add all the melted butter and the buttermilk a cup at a time (you're looking for a thick dough).
- Shape into 24 balls; dip into flour.
- Roll out very thin and prick the dough evenly all over with a fork.
- Bake until brown, about 15 minutes.
Nutrition Facts : Calories 110, Fat 4.2, SaturatedFat 2.6, Cholesterol 11, Sodium 198.2, Carbohydrate 16.4, Fiber 1.8, Sugar 5.3, Protein 2.3
BOBA MILK TEA RECIPE BY TASTY
This classic boba milk tea was inspired by my experiences walking around Taiwan. Every cup of boba milk tea had this signature condensed milk flavor that fused perfectly with the concentrated black tea. A lot of stands also use whole milk, so if you're not a fan of condensed milk, whole milk will also give you an authentic taste of Taiwanese Boba Milk Tea! This drink is a thirst-quencher with a great caffeine kick. If you prefer your drinks to be less sweet, reduce the amount of brown sugar syrup or condensed milk during assembly. Don't have muscovado sugar? Swap it out for brown sugar!
Provided by Jasmine Pak
Categories Desserts
Time 1h
Yield 2 servings
Number Of Ingredients 11
Steps:
- Make the boba pearls: Add the water and muscovado sugar to a medium pan over medium-high heat. Cook until the sugar dissolves and the mixture comes to a boil, 3-4 minutes. Add a bit of the tapioca flour and cook, stirring constantly, until smooth. Add half of the remaining tapioca flour and stir vigorously until a sticky dough forms. Turn off the heat and add the remaining tapioca flour. Stir until the dough comes together in a ball (not all of the flour will be incorporated at this stage). Let cool slightly.
- Turn the dough out onto a clean surface. Knead until all of the flour is incorporated and the dough is smooth, adding more flour or water as needed if the dough is too sticky or too dry.
- Divide the dough into 2 portions. Roll the dough into long, thin ropes about ¼-inch (6.35 mm) thick, cutting in half crosswise if they get too long. Cut the ropes into ¼-inch (6.35 mm) pieces. Roll each piece into a ball and place in a bowl with a bit of tapioca flour. Dust the balls with the flour to prevent them from sticking to each other.
- Bring a large pot of water to a boil. Shake off any excess flour from the tapioca pearls, then add to the boiling water. Stir to separate the pearls, then reduce the heat to medium-low. Simmer gently, stirring occasionally, for about 20 minutes, until cooked through.
- Meanwhile, make the brown sugar syrup: Add the muscovado sugar and water to a small saucepan over medium heat. Cook until the sugar dissolves and the syrup reduces slightly, 5-7 minutes. Pour the syrup into a large heatproof bowl.
- Once the pearls have cooked through, drain and rinse with cold water. Add the pearls to the bowl with the brown sugar syrup and let sit for 30-60 minutes.
- Make the black tea: In a medium pot over high heat, combine the water and tea bags. Bring to a boil, then remove the pan from the heat and let the tea cool to room temperature.
- Make the milk mixture: In a small bowl or liquid measuring cup, whisk together the half-and-half and sweetened condensed milk until combined.
- Assemble the boba milk tea: Add about ⅓ cup (80 ml) boba pearls and brown sugar syrup to the bottom of each glass. Top with 1½ cups (225 grams) ice, then add ½ cup (240 ml) black tea and 3 tablespoons of the milk mixture. Stir with a wide-opening straw, then serve.
- Enjoy!
Nutrition Facts : Calories 598 calories, Carbohydrate 146 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, Sugar 99 grams
BUTTERMILK PORRIDGE - BOETERMELK PAP
From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947.
Provided by Molly53
Categories Breakfast
Time 2h
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Place barley and water in saucepan; bring to a boil.
- Simmer for about 2 hours.
- Add buttermilk, stirring until it boils; cook a few minutes (taking care not to scorch), then add salt.
- Serve hot with syrup or sugar.
Nutrition Facts : Calories 182.7, Fat 3, SaturatedFat 1.7, Cholesterol 11.8, Sodium 427.9, Carbohydrate 27.6, Fiber 3.2, Sugar 14.2, Protein 12
More about "tea milk theemelk recipes"
THE BEST TURMERIC TEA RECIPE (HOW TO MAKE GOLDEN MILK)
From tasteofhome.com
HOW TO MAKE TEA MILK? A STEP-BY-STEP GUIDE PLUS 10 …
From kitchenzap.com
BEST AUTHENTIC MILK TEA RECIPES: BOBA TEA, TEH TARIK, CHAI …
From simplelooseleaf.com
DELICIOUS MILK TEA RECIPES WITH INTERNATIONAL FLAIR
From thespruceeats.com
HOW TO MAKE MOTHERS' MILK LACTATION TEA FOR NURSING …
From thekitchn.com
HOW TO MAKE MILK TEA | ORGANIC FACTS
From organicfacts.net
THE BEST RECIPE FOR THE FAMOUS TIGER MILK TEA
From yourcoffeeandtea.com
HOW TO MAKE MILK TEA: 5 DIFFERENT RECIPES - TEA DROPS
From myteadrop.com
HOW TO MAKE MILK TEA – 12 RECIPE IDEAS - JUST A TASTE
From just-a-taste.com
MILK TEA: WHAT IT IS AND HOW TO MAKE IT AT HOME
From ohhowcivilized.com
HOW TO MAKE TEA WITH MILK POWDER - EASY AND DELICIOUS
From coffeeandteacorner.com
HONEYDEW MILK TEA IN 3 WAYS! MAKE FROM FRUIT, SYRUP OR INSTANT …
From honestfoodtalks.com
WINTERMELON MILK TEA RECIPE | HONEST FOOD TALKS
From honestfoodtalks.com
THE BEST CLASSIC MILK TEA RECIPE EVER
From yourcoffeeandtea.com
JAPANESE ROYAL MILK TEA RECIPE (WITH OR WITHOUT BOBA)
From honestfoodtalks.com
TEH TARIK (DELICIOUS FROTHY, MILKY TEA) - SINGAPOREAN AND …
From singaporeanmalaysianrecipes.com
BUBBLE MILK TEA RECIPE | MYRECIPES
From myrecipes.com
WHAT IS MILK TEA? - THE SPRUCE EATS
From thespruceeats.com
LAVENDER MILK TEA | THE HONEST SPOONFUL - BON AIPPETIT
From thehonestspoonful.com
SIMPLE MILK TEA | RECIPE | KITCHEN STORIES
From kitchenstories.com
BUBBLE TEA MILK - THERESCIPES.INFO
From therecipes.info
CLASSIC MILK TEA RECIPE - RECIPES.NET
From recipes.net
10+ EASY BUBBLE TEA (BOBA MILK TEA) RECIPES - OH, HOW CIVILIZED
From ohhowcivilized.com
3 WAYS TO MAKE MILK TEA - WIKIHOW
From wikihow.com
10 BEST MILK TEA ALCOHOL RECIPES | YUMMLY
From yummly.com
HOW TO MAKE MILK TEA AT HOME | EASY AND QUICK ICED MILK TEA RECIPE
From youtube.com
HOW TO MAKE DELICIOUS TEA WITH MILK - PERFECT BREW
From perfectbrew.com
VIETNAMESE MILK TEA: RECIPES AND TIPS TO CHOOSE THE BEST TEA …
From vietnam-tea.com
HOW TO MAKE THE PERFECT MILK TEA - TEASHOP
From teashop.com
DELICIOUS TARO MILK TEA RECIPE (EASY STEPS!) - COFFEE AFFECTION
From coffeeaffection.com
SWEET CINNAMON MILK TEA | RECIPE | HOT MILK TEA RECIPE, TEA DRINK ...
From pinterest.ca
MILK IN TEA: THE DOS, DON’TS, AND EVERYTHING IN BETWEEN
From tealeafed.com
WINTERMELON MILK TEA - DELICIOUS NOT GORGEOUS
From deliciousnotgorgeous.com
MILK TEA RECIPES | GIMME BUBBLE TEA
From gimmebubbletea.com
MILK TEA NEARBY - THERESCIPES.INFO
From therecipes.info
THE BEST BASIC MILK TEA RECIPE – SENCHA TEA BAR
From senchateabar.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love