Food & Dining

Kitchen Whiz: Cool Thy Jets With This Earl Grey Tea Milkshake

Kitchen Whiz: Cool Thy Jets With This Earl Grey Tea Milkshake

I always fancy a milk tea, a tea latte, or whatever you choose to call it. I also love milkshakes. So, about a year and a half ago, I created my own drink using one of my favorite ice creams, Earl Grey Tea ice cream. The local indie ice cream brand I use is Merry Moo, some leading supermarkets carry them and pints are also sold at some of their kiosks in malls. I like using their Earl Grey Tea ice cream to create the milkshake because the taste is spot on.

[related: Dining Delight: In Charge Of Your Office Christmas Party? This Solves Your Potluck Prob!]


Ingredients (Serves 2):

1/2 cup Fresh whole milk (you can use cold carabao’s milk if you want a Pinoy twist, if you want your milkshake roadside-heavy, go full cream milk)

2 or 3 full packed scoops of Merry Moo Earl Grey Tea Ice Cream (depends on how thick you want your shake, for thicker add more ice cream. check Merry Moo’s Facebook page.)

8-10 oz. of ice cubes (a cup or more than a cup, more ice cubes means more water, which makes it easier to sip, less ice cubes makes it richer and thicker).

1/2 cup steeped Earl Grey tea (I use 1 Twinings tea bag to brew a full cup) 

1 tbsp. of sugar (optional, I don’t put sugar because the ice cream is sweet enough for me and I try to keep excess sugar out of what I eat.)


Kitchen blender that can blend solid ice, measuring cups, ice cream scoop, milkshake glasses or mason jar mugs, straws optional (paper straws won’t work well with milkshakes, spoon for tasting (no double dipping!) 


First, make your Earl Grey tea with hot water and cool it off, you can stick an ice cube or two in then put it in the refrigerator for a few minutes to make it cool.  


Then once your tea has cooled combine it with the whole milk, in essence, make milk tea!


Pour this milk tea into the bottom of the blender first (proper sequence so the liquid doesn’t melt off your cold stuff if you pour it on top) then add the ice cubes and ice cream. Remember, more ice cream means more thickness, more ice cubes makes the milkshake watery later on, it’s really up to you to find the right thickness.


If the milkshake is too thick it will be hard to sip which is why we have the ice which when blended slowly turns to water making the milkshake easier to drink… just don’t overdo it with the ice otherwise you will get slush. Now blend everything together, first on the low setting to crush the ice then you can speed it up once the ice stops rumbling. I like to garnish my shake with a sprinkle of earl grey tea flakes from the tea bag before serving in a milkshake glass or mason mug, just to add a bit of flair on top.


You can use this recipe with other ice cream flavors and just substitute the ice cream and milk tea liquid part with, for example, chocolate ice cream and Holly’s chocolate milk or Milo drink for a chocolate milkshake, you get the idea. Hope you give this one a go—it’s just creamy, icy, tea latte bliss in a mug, really.


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