not your average long island iced tea
I don’t remember my first long island iced tea – that heady concoction of vodka, gin, tequila and rum. (But then, who does?)
I do remember how I felt the morning after my first though. (And again, who doesn’t?)
It was then, in the course of a google-fuelled makeshift inventory of what-on-earth-I-drank-last-night that I simultaneously realised the folly of my ways and learnt that (somewhat shockingly to my younger self) that your average long island iced tea doesn’t actually have any tea in it.
(Cue horror and multiplication of four-shots-per-glass-times-an-unknown-quantity-of-glasses).
It was to this salubrious (ha!) concoction that my mind first turned when I heard of the latest tea-themed SABH hosted by the ever impressive JJ of 84th & 3rd.
“It’s going to be perfect!” thought I, visions of a face-smackingly boozy dessert floating about in my sleep-addled mind.
A vodka jelly, clear as crystal. Little meringues filled with a gin-infused custard. Rum and cola sorbet. Tequila foam!
And then I crashed back to reality, looked at my schedule and (amongst other things) realised that there was, in fact, no tea in my imaginary drink-cum-dessert.
So I compromised.
The gin and tequila disappeared, to be replaced by whiskey (unorthodox I know, but tea and whiskey is one of my favourite combinations). Creamy ice-cream ensued.
Cola and brown rum were reduced with brown sugar to form a fluffy, white rum spiked sorbet. (Sure, I could have used tequila here instead, but the only stuff I had to hand was 1800 (a travesty to cook with) and Mezcal with its trademark little worm in the bottom).
The lemony tang of cola (lost in the boiling down process) was re-ignited with a lemon and yoghurt (and vodka!) jelly.
The meringues stayed for crunch, though if I had a gin infused custard to hand, I would have certainly gone ahead with piping them full of floral alcoholic goodness.
I photographed them this morning and then promptly ate a glassful in a celebration of my favourite meal of the day, breakfast-dessert.
(Post-midnight-supper runs a close second to that title. Particularly if said supper comprises freshly fried roti and a glass of teh so strong it keeps you up til the next morning).
Indulgent for a Monday morning? Maybe.
Worth spending a Friday evening at home piping out trays full of little meringues whilst watching a chain of terrible teevee (Snog, Marry Avoid –> NZ Next Top Model –> back to back episodes of SATC)?
- 250ml milk
- 2tbsp black tea leaves
- ¾C brown sugar
- 5 egg yolks
- 300ml cream
- 100ml milk (additional)
- 2tsp whiskey
- one packet lemon jelly crystals
- 200ml boiling water
- 100ml greek yoghurt
- 100ml milk
- 2tsp vodka
- 1 Litre Coca Cola
- ⅓C brown sugar
- 2 tsp brown rum
- 2 tsp citric acid to serve
- 1 egg white
- 1 cup white sugar
- 1 tsp white vinegar
- 1tsp icing sugar
- Put the 250ml milk, black tea and sugar into a small saucepan and heat until the milk is just at boiling point and the sugar is dissolved. Remove from heat and let it steep for at least an hour, if not overnight.
- Mix the egg yolks up with a fork. Pour the infused milk into the egg yolks and whisk to combine.
- Strain the eggy milky mixture through a sieve (which will remove any goopy egg bits as well as the tea leaves) and pour it back into the saucepan. Heat slowly, stirring, until the mix becomes thick and custardy and coats the back of a wooden spoon.
- Let the mixture cool.
- After the mix is cool, stir through the cream, milk and whiskey. Refrigerate until it is well and thoroughly chilled before churning in an ice-cream maker.
- Tip the jelly crystals into a jug. Add boiling water and stir until the crystals are dissolved.
- Combine the milk, yoghurt and vodka and stir until it is a creamy homogenous mess.
- Add the yoghurt mixture to the jelly crystals, stir and pour into a flat pan. Chill for at least four hours.
- Combine the cola and brown sugar in a saucepan and heat until the liquid content has reduced by between ⅓ to ½.
- Add the rum and stir well. Chill until cool.
- Churn the mixture in an ice cream maker and freeze before serving.
- To serve, scrape up the cola and sprinkle through the citric acid for a fizzy buzz.
- Tip the egg white, white sugar and white vinegar into a clean, oil free bowl. Whip with electric beaters for 10 minutes or until glossy and holding stiff peaks.
- Whip in the icing sugar.
- Pipe little blobs (about 1.5cm in diameter) onto a baking paper lined sheet. You should get about 60.
- Bake in a 100C fan forced oven for half an hour or until crisp on the outside and soft on the inside.