TIGER MILK TEA RECIPE
The Tiger Milk Tea recipe is named because of the stripes and colours which are formed on the glass when the drink is served. Also known as Brown Sugar Milk Tea the brown sugar syrup makes up the tiger-like brown stripes and is made by simply simmering dark brown sugar and water until thickened. The classic recipe does not in fact contain tea but resembles popular Taiwanese bubble tea and is often sold at the same tea shops. If you'd like to include tea in the recipe then substitute half of the milk with strong black tea. Learn how to make Tiger milk tea by following these steps.
Provided by Recipe Marker
Categories Tea
Time 20m
Yield 1
Number Of Ingredients 5
Steps:
- Place a small saucepan on the stove and add the water. Turn the heat to high and bring the water to a boil.
- Once the water is boiling add the tapioca pearls, stir to prevent the tapioca from sticking.
- Cook the tapioca pearls for 5 minutes then add the brown sugar to the saucepan. Stir to combine then cook for a further 5 minutes, until the syrup is dark and thickened.
- Pour the syruping pearls into a bowl and allow to cool.
- Then into a tall glass add the brown sugar syrup tapioca, tip the glass so that the syrup coats the sides. To the glass add ice then pour in the milk, stir with a straw to create the tiger effect.
Nutrition Facts : ServingSize 1, Calories 534 calories, Sugar 82.6g, Sodium 136mg, Fat 5g, SaturatedFat 3g, Carbohydrate 116.8g, Fiber 0.3g, Protein 8.2g, Cholesterol 20mg
TIGER TEA
"Tee time" was deliciously refreshing when we poured this thirst-quenching iced tea at our golf party. I enjoyed coming up with the recipe titles for our theme foods. Even non-golfers know this bright beverage is named for famous young pro Tiger Woods. -Sue Ann O'Buck, Sinking Spring, Pennsylvania
Provided by Taste of Home
Time 15m
Yield about 3 quarts.
Number Of Ingredients 5
Steps:
- In a large kettle, bring 1 quart water to a boil. Remove from the heat; add tea bags. Steep for 5 minutes. Discard tea bags. Stir in the lemonade and orange juice concentrates, sugar and remaining water. Serve over ice.
Nutrition Facts : Calories 126 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 32g carbohydrate (30g sugars, Fiber 0 fiber), Protein 0 protein.
GINGER TEA
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Bring 8 cups water and 1 cup thinly sliced unpeeled ginger to a simmer in a saucepan; simmer until reduced to 5 cups, about 25 minutes. Sweeten with 1/4 cup honey and divide among mugs (strain, if desired). Dust with cinnamon.
Nutrition Facts : Calories 64, Sodium 15 milligrams, Carbohydrate 17 grams, Sugar 17 grams
TIGER TEA CAKES: LES TIGRES
Provided by Food Network
Categories dessert
Time 2h23m
Yield 24 to 30 mini-muffin-size cakes
Number Of Ingredients 11
Steps:
- Position the racks to divide the oven into thirds and preheat the oven to 350 degrees F. Butter 48 mini-muffin tins. (There is enough batter to make 48 cakes in tins with a 2-tablespoon capacity or 16 cakes in standard muffin tins holding 1/3 cup.)
- Working in a medium mixing bowl with a whisk, beat the egg whites just to break them up. Add the ground almonds, sugar, flour and corn syrup and stir until the batter is smooth. (If you'd like, you can cover the bowl tightly with plastic wrap and refrigerate for as long as overnight.)
- Put the butter in a small saucepan and bring it to a boil over medium heat. Remove the butter from the heat and stir it into the batter. When the batter is no longer warm, stir in the chocolate chips.
- Spoon about 1 tablespoon of batter into each muffin tin. (If you are using regular-size tins, use about 3 tablespoons of batter for each muffin mold.) Bake the cakes for 15 to 18 minutes, or until they are puffed and golden; a knife inserted in the center of the cakes should come out clean. Allow the cakes to cool for 2 or 3 minutes, then turn them out onto racks to cool to room temperature.
- When the cakes are cool, you can top them with ganache, if you wish.
- Put the chocolate and butter in a heatproof bowl. Bring the heavy cream to a boil in a small saucepan. Pour the cream over the chocolate, let rest 30 seconds, then gently stir the cream into the chocolate with a small whisk. (Stir, do not beat -- you don't want to beat air into the ganache.) The ganache is now ready to be used as a dip.
- To dip: Place the tiger cakes upside down on a cooling rack. (To protect your counter, put a sheet of parchment or foil under the rack.) One by one, dip the bottoms of the cakes into the ganache, glazing them with ganache to about the half-way point. Return the cakes to the rack to set - about 1 hour at room temperature or 15 minutes in the refrigerator.
- Keeping: Tigres will keep in a covered container at room temperature for up to 3 days, although ganache-topped tigres are best eaten the day they are made. Packed airtight, tiger cakes can be frozen for up to 1 month.
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