I like Thai Iced Tea...in theory. Or shall we say I really, really wished I liked Thai Iced Tea because it seems like a fun thing to have with takeout. But with copious amounts of sweetened condensed milk, the reality is, Thai Iced Tea is just too sweet for me. Still the idea of a sweet accompaniment to a Thai dinner is appealing and while I love mango sticky rice 1) some places only carry it in season and 2) at $5 a serving (you won't find me sharing more than a bite of my mango sticky rice) it's expensive. Enter my newest dessert concoction: Thai Tea Tapioca...
If you can have tapioca pearls IN your Thai Tea, why not make tapioca pudding OUT of Thai Tea? Inspired by a 1920s Coffee Tapioca recipe I wrote about as part of my weekly American Classics column over at Serious Sweets, this recipe is super easy and super tasty.
Serves 4 Time: 15 minutes active, 2 hours and 15 minutes, total
2 cups strong Thai Tea 1/2 cup sweetened condensed milk 1/2 cup instant tapioca 1 teaspoon vanilla extract 1/4 teaspoon salt
1/2 cup heavy cream (optional) 1 tablespoon sugar (optional)
In a medium saucepan combine tea, sweetened condensed milk, tapioca, vanilla, and salt. Stir well and let sit for 5 minutes.
Bring mixture to a full boil over medium heat, stirring constantly. You'll know it's ready when the mixture continues bubbling while being stirred. Remove from heat and divide among 4 serving glasses (highball glasses work well). Chill for 2-3 hours.
In the bowl of a stand mixer combine heavy cream and one tablespoon of sugar. Using the whisk attachment whip until peaks form. Divide whipped cream among chilled portions.
The whipped cream is totally optional, always welcome, but there's no need to gild this lily. These cool and light treats are most refreshing. Enjoy!