St. Patrick’s brings with it the Irish flare, and there’s no reason we can’t add some tea to that!
To celebrate this yearly event, we’ve created a simple milkshake, made with Baileys Irish cream, and used some Lapsang Souchong tea to add that smokey rich feel.
Served cold with panna, one would hardly believe it contains tea!
To compliment, one can add a whiskey based syrup by following this recipe.
Level: Easy Servings: 1 milkshake Prepping Time: 3 hrs Cooking Time: 10 mins
- 280ml of heavy cream
- 4 tsps of Lapsang Souchong loose leaf tea
- 1/2 cup of Baileys Irish Cream
- 4 tbsps of sugar
- Panna cream (optional)
In a saucepan, heat the heavy cream, sugar and tea leaves until it comes to a boil.
Switch off the heat, add the Baileys and leave for an hour (this will let the tea infuse in the cream).
Sieve out the tea leaves from the mix, and freeze for another 2 hours to get an ice cream texture.
Add the ice cream and your choice of milk to a blender and blend to produce a cold milkshake.
Top off with panna cream and your choice of syrup for that extra flare (optional).