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not your average long island iced tea

May 21, 2012

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)?

Definitely.

not your average long island iced tea
Recipe type: Dessert
 

To assemble, use a fluted cutter to cut a circle of lemon yoghurt & vodka jelly out of the tray and place it in the bottom of a glass. Add a smattering of mini meringues down the side. Scrape up the cola and rum sorbet until it is flubby and drop it down the opposite side of the glass to the meringue. Add a scoop of black tea & whiskey ice cream to the top and serve! Black tea & whiskey ice-cream: Yes, I know that whiskey isn’t normally part of a long island iced tea, but I had some on hand and it seemed a perfect flavour match so I went with it! (Adapted from David Lebovitz’ vanilla ice cream recipe) Lemon yoghurt & vodka jelly: Its for flavour! And colour! And because lemon is a key flavour note in cola drinks Cola & rum sorbet: Goes without saying that this is beyond bad for you. Also that it is delicious. Little Meringues: For crunch. Makes about 60. (Adapted from my women’s weekly cookbook)
Ingredients
for the Black Tea & Whiskey Ice-cream
  • 250ml milk
  • 2tbsp black tea leaves
  • ¾C brown sugar
  • 5 egg yolks
  • 300ml cream
  • 100ml milk (additional)
  • 2tsp whiskey
for the Lemon Yoghurt & Vodka Jelly
  • one packet lemon jelly crystals
  • 200ml boiling water
  • 100ml greek yoghurt
  • 100ml milk
  • 2tsp vodka
for the cola & rum sorbet
  • 1 Litre Coca Cola
  • ⅓C brown sugar
  • 2 tsp brown rum
  • 2 tsp citric acid to serve
for the little meringues
  • 1 egg white
  • 1 cup white sugar
  • 1 tsp white vinegar
  • 1tsp icing sugar

How to make it
for the Black Tea & Whiskey Ice-cream
  1. 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.
  2. Mix the egg yolks up with a fork. Pour the infused milk into the egg yolks and whisk to combine.
  3. 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.
  4. Let the mixture cool.
  5. 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.
for the Lemon Yoghurt & Vodka Jelly
  1. Tip the jelly crystals into a jug. Add boiling water and stir until the crystals are dissolved.
  2. Combine the milk, yoghurt and vodka and stir until it is a creamy homogenous mess.
  3. Add the yoghurt mixture to the jelly crystals, stir and pour into a flat pan. Chill for at least four hours.
for the cola & rum sorbet
  1. Combine the cola and brown sugar in a saucepan and heat until the liquid content has reduced by between ⅓ to ½.
  2. Add the rum and stir well. Chill until cool.
  3. Churn the mixture in an ice cream maker and freeze before serving.
  4. To serve, scrape up the cola and sprinkle through the citric acid for a fizzy buzz.
for the little meringues
  1. 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.
  2. Whip in the icing sugar.
  3. Pipe little blobs (about 1.5cm in diameter) onto a baking paper lined sheet. You should get about 60.
  4. Bake in a 100C fan forced oven for half an hour or until crisp on the outside and soft on the inside.


  • #1
    the ninja
    May 21st, 2012

    You have this down to a tea.

    Also, you’re crazy.

  • #2
    May 21st, 2012

    Oh my! This is amazing. You are amazing. Now where can I get myself one of these babies?

  • #3
    koji
    May 21st, 2012

    you are a sweet genius

  • #4
    May 21st, 2012

    This is insane! Yes, yes, inspired and brilliant but mostly insane. Also I want one immediately if not sooner. Thanks for joining us and sharing the insanity ;)

  • #5
    May 21st, 2012

    Great post! Hilarious descriptions and really innovative recipe. I want to eat this now. And for dessert breakfast, too! :D

  • #6
    May 21st, 2012

    This is one of the most amazing looking desserts I have ever seen! Well done!

  • #7
    May 22nd, 2012

    Gorgeous! Wow, this looks amazing – yum! :)

  • #8
    May 22nd, 2012

    This is ridiculously good. I love your creativity!

  • #9
    May 22nd, 2012

    Oohh a long island ice tea has never really appealed to me but I’d happily down one of these! :)

  • #10
    May 22nd, 2012

    Boozy desserts are my favourite! Shez, this is one of the most creative desserts that I have seen in ages. Well done Lovely!!

  • #11
    May 22nd, 2012

    Wow what a desert! Actually some many desserts in one bowl! Love the lemon vodka jelly. :)

  • #12
    May 22nd, 2012

    I laughed at your comment about staying up on Friday night watching Snog, Top Model & SATC. I did exactly the same thing! I was making a jelly andd a mousse and needed them to be chilled for the next days assembly. Great minds think alike – great post.

  • #13
    May 22nd, 2012

    lemon vodka jelly plus dessert – im sold!

  • #14
    May 22nd, 2012

    I love it!!! I want one. Now! No really, bring me one! Thanks for joining the hop :D

  • #15
    May 23rd, 2012

    Wow, this is great! Love the post. Yes, shocking isnt’t it that long island tea doesn’t have tea. Just like the Graveyard doesn’t have a graveyard either :D

  • #16
    May 23rd, 2012

    Awesome!

  • #17
    May 23rd, 2012

    I loved your post reading your hilarious descriptions. This looks like one amazingly serious bowl of fun!

  • #18
    May 23rd, 2012

    Very creative post- very funny. Cant believe it was breakfast- thats awesome

  • #19
    May 24th, 2012

    What a totally cool dessert! I’d take this over a real long island tea any time :)

  • #20
    May 24th, 2012

    This is so stinking clever! Super creative. Hope it tasted as great as it looks!

  • #21
    May 25th, 2012

    Oh. My. Goodness… WOW, Shez. You’ve really outdone yourself with this one. This is da BOMB! And I loved how you reminisced of your first LIIT because it was very similar to mine too! I didnt realise it didn’t actually contain tea as well lol. Though, there was one time where the bartender mixed a RAW EGG WHITE into my LIIT and it was the most repulsive thing I’ve ever drank. He says it mixes better… What the heck. Anyway, this is mind blowing. You’re really one in a million!

  • #22
    May 26th, 2012

    OK. So can I dive into that? No no, I mean off a dive-board. Straight into all that gorgeousness?

  • #23
    May 28th, 2012

    These look amazing! I love your take on the long island. Is it just as deadly as the real deal?

  • #24
    June 1st, 2012

    I am SO in love with this post – the idea, the photos, the flavours. Amazing :-)

  • #25
    June 7th, 2012

    Oh wow that is absolutely stunning Shez!! I hate to admit I am a lover of a good Long Island Tea.

  • #26
    July 9th, 2012

    I think my heart just did a major flutter and may have skipped a beat looking at this…someone, pass me a cup of tea – quick!

    =p

Shez