Iced Earl Grey La-Tea

2

Smokey black tea and the zing of bergamot inherent in Earl Grey blends are dreamy with creamy white chocolate. Gild the lily with sweet, freshly whipped cream and a sprinkle of finely grated lemon zest. Perfect for a spring afternoon on the porch.

2 cups whole milk

2 tablespoons loose Earl Grey tea

3 ounces white chocolate, chopped (I used Icoa from El Rey Chocolates)

½ teaspoon vanilla extract

Freshly whipped cream

1 lemon

Place the milk in a small saucepan and bring to a boil. Remove the pan from the heat and stir in the tea leaves. Cover the pan and let steep for 5 minutes. Strain the milk through a fine sieve into a bowl, pressing on the leaves to extract as much milk as possible.


Place the milk back in the pan, and bring to a boil.


While the milk is re-heating, place the chopped white chocolate into the same bowl the milk was in. When the milk boils again, pour a small amount over the chocolate and let sit for a minute or 2. Whisk the chocolate/milk mixture until smooth and emulsified. While whisking gently, slowly add the remainder of the milk.


Pour this mixture into a jar and cool to room temperature. Do not refrigerate.


Fill two pint glasses with ice. Pour the cooled white chocolate mixture into the glasses. Top each drink with whipped cream. Finely grate a small amount of lemon zest over the whipped cream. Serve with a straw.

From Issue

No. 04 / Spring 2018

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